Ingredients
- 1 cup warm water, about 110 degrees F
- 1 packet dry yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 2 1/4 cups flour (may use a little more or less)
- 1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
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By densanok
Salt Lake City
on February 15, 2012
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This is one of the best basic recipes I've found.
You don't have to fight this dough to make a pizza and it tastes great. My girls don't want to go out or order pizza and only want it if home made. I have modified a bit to try to emulate what I'm trying to achieve, but it is great as it is.
Yeast/water/sugar - if using powered mixer use whisk instead of hook, med-high speed 3-5 minutes or until frothy/foamy. I've found this gives you an really easy multi pizza purpose dough to work with. Can make fat or thin. When we make pizza in my house, everybody makes their own different. My 12 yr old loves a stromboli type, my 11 yr old thick, and I like very thin and crispy.
Once you add flour, use low speed. Once dough rises on hook, I take it off the hook, put it back in, then let it go for around 5 minutes longer. The additional kneeding gets the effect I'm trying for in a pizza dough.
By bjnkkn_5355622
Batesville, IN
on August 11, 2011
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I used this dough recipe for grilled pizza tonight. I subbed in one half naturally white whole flour and it turned out great. It can be difficult to roll out the dough, this one was no exception but using corn meal on the pizza peel helped it slide off. It made 5 individual pizzas. I grilled each one until crispy on one side, flipped for a few seconds to set the dough then topped them. We chose from fresh mozzarella, basil, fresh tomatoes which I salted and drained and shredded cheese. After topping the grilled side they went back on the grill to cook the bottom and finish the top. Absolutely lovely: crisp crust and yummy toppings.
By wenlou
oakmont, PA
on May 06, 2011
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loved it made pizza on the grill a big success. Had a party and everyone made there own what fun.Recipe was so easy and tasted great.
Read all 34 reviews