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This is the place where I’m supposed to tell an unnecessarily long story before sharing the actual recipe. The truth is, I learned a more complicated pizza dough recipe in Italy. It’s probably better, with taste and elasticity, but it’s way more complex with milk and sparkling water. This recipe is good enough, and it takes very little time.
It’s my go-to easy meal, because although there are a few steps, once you know what you’re doing, it’s fast. The dough is a 35-minute process. While it’s rising, I chop up the pizza toppings. All in all, I make a fresh pizza from scratch as quickly as the local pizzeria can deliver one. Okay, maybe a little longer. It takes about an hour, start to finish.
Full disclosure: my recipe style is teaching you how to cook, not teaching you how to make a specific dish. Nothing is exact or rigid. Let your ancestors measure for you. Use common sense to add more or less of an ingredient. Remix things and make it your own – add seasonings, try some shit.
You can use the dough for pizza, calzones, focaccia, garlic knots, whatever. If you have any leftover, just pop it in the fridge. It’ll be good for a week or so.
Lastly, I highly recommend enjoying a glass of red wine while preparing this. It adds a little dazzle dazzle. Enjoy.
Ingredients:
- 2 ½ cups bread flour (or just all purpose flour)
- 1 packet instant yeast
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for coating bowl)
- ¾ cup warm water
Instructions:
- Mix 1 cup of the flour with the instant yeast, sugar, and salt in a bowl. Feel free to doctor up the recipe with your favorite seasonings here. If you’re into spice, add some red pepper flakes. For traditional flavors, add garlic powder.
- Add the olive oil and enough of the water to blend the dry ingredients. Stir with a spoon or spatula (wood or silicone works best so it won’t stick). It should be a wet mixture.
- Gradually add another cup of flour, stirring with a spoon to blend the ingredients. If it becomes too dry, add a little warm water. If it is too wet, add more flour. Stir until the dough is pulling away from the bowl. It should be sticky, but not wet. Do not overwork the dough. As soon as it is well blended, take it in your hands and shape it into a ball.
- In another bowl, add a tablespoon of olive oil. Set the formed ball in this bowl, lightly coating it with the oil.
- Cover this bowl with cling wrap and place it in a warm area. Allow to rise for 30-minutes.
- Once the dough has risen, coat a clean surface with flour (I like to use a wooden cutting board). Place the dough on the surface, sprinkling flour as necessary. You do not want the dough wet.
- Roll the dough with a rolling pin to your desired size and shape.
- You did it, Sis! If you’re making pizza, add your sauce and toppings and bake. I like to brush the dough with a blend of olive oil and Italian seasoning before baking it.
