easy pizza dough

easy_pizza_dough_63 years ago I tried what was claimed to be the “easiest pizza dough recipe”.  Already intimidated by anything with the ingredient “active dry yeast” I was certain failure would be in my future.  And it was.  Right from the start the dough was dense and thick.  A jackknife would have been needed to lift it off the pan after baking.  I swore off ever trying to make my own pizza dough again.  Of course time heals all wounds and recently when I came across Martha’s recipe claiming the same ease I couldn’t help myself and had to try.  Martha, you are my favorite.  Not only is this indeed easy for a dough beginner like myself but it is super tasty as well.

easy_pizza_dough_1There is something about active dry yeast that scares me.  I think it is all the stories you hear when bread makers discuss things that went wrong with their recipes.  Seems like a lot of mess and work for something that may or may not turn out.  I like recipes that you can “fudge” a bit.  Where weather, humidity or preciseness does not effect it to the point of total disaster.  That is why this dough is for me – fool proof.

easy_pizza_dough_2 easy_pizza_dough_3

easy pizza dough
 
Ingredients
  • 2 packets (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • ¼ cup olive oil, plus more for bowl and brushing
  • 2 teaspoons coarse salt
  • 4 cups all-purpose flour (spooned and leveled), plus more for work surface
Instructions
  1. Pour 1½ cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms.
  3. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
  4. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Notes
Recipe makes 2 regular size pizza crusts. Roll/stretch dough to size and bake in a 425 degree oven (place toppings on first) for 18 to 22 minutes. Or form dough into ball, wrap in plastic wrap, place in freezer bag and freeze for up to 3 months.

Recipe from Martha Stewart

easy_pizza_dough_4Absolutely loving our daily harvest of sweet little cherry tomatoes.  Paired with basil it is a simple combination but one that is truly hard to beat.  We cut our tomatoes in half and toss with one minced garlic clove, olive oil, salt and pepper before tossing on pizza.

easy_pizza_dough_5I have made this three times since first trying 2 weeks ago (6 pizzas in 2 weeks for 3 people, one of which is a toddler and only take 2 or 3 bites – yeah, Sticky and I like us some pizza).  The fact that it makes 2 crusts is such a time saver – someday I would like to make 3 or 4 batches and have those perfect balls of dough waiting for me in the freezer on busy evenings.  As far as taste and texture it is not the best dough I have ever had but it is the best dough that has came out of my kitchen and that is certainly good enough for me.

brandyjsig

 

 

This entry was posted in recipes, what's cooking and tagged . Bookmark the permalink.

17 Responses to easy pizza dough

  1. Pingback: 10 Bread Baking Recipes for Beginners | Top 10 Kitchen

  2. Pingback: 9 Easy Pizza Dough Recipes

  3. Pingback: 100 Homemade pizza recipe | Rilane - We Aspire to Inspire

  4. Pingback: Find Homemade Dough Sheeter | Pizza Cooking

  5. Pingback: tuna noodle casserole | pretty plain janes

  6. Pingback: lemon, basil, asiago and goat cheese pizza | pretty plain janes

  7. Pingback: shaved asparagus pizza | pretty plain janes

  8. Pingback: raspberry s’mores pizza | pretty plain janes

  9. Pingback: veggie pizza | pretty plain janes

  10. Pingback: tomato, corn & zucchini pizza | pretty plain janes

  11. Pingback: caramelized onion goat cheese calzones | pretty plain janes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.