We adapted this pizza dough recipe from a number of others and use this just about every Friday night.
Ingredients
- 2 1/2 cups flour
- 1 cup warm water (plus, as needed to get a sticky dough)
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon sugar
Instructions
- In a small bowl or large glass measuring cup, dissolve yeast in the warm water. Once it starts to activate, add the sugar and let it bloom until creamy and it smells like yeast.
- Add the olive oil to the yeast.
- Place the flour in a medium bowl. Add salt.
- Stir in the liquid mixture, scrapping down the sides and incorporating all of the flour. Add a little more water as needed to form a sticky ball. No need to knead or overwork the dough.
- Cover with a t-towel or loose plastic wrap with enough room for the dough to rise.
- Place in a warm place to rise for about 60 – 90 minutes.
- Once risen, move the dough to your pizza pan and spread out to rise another 15 or 20 minutes in the pan. This allows you to not stretch the dough too thin, but wait for the second rise to get dough to the desired size or to the edge.
- Top the pizza as you like and bake in a pre-heated 450 degree oven until golden on the bottom.
Tips
We purchased a Ninja Possible all in one and have found it incredibly useful to mix the dough directly in the non-stick pan, cover with the glass lid and use the proofing cycle. The clean up is easy and the dough rises perfectly in just 45 minutes. Set a timer to check on the dough at 45 minutes as our Ninja flips from “proof” mode to “bake” mode automatically.
We use a flat cast iron pan greased with a little crisco shortening. The shortening helps create a crispy non-stick crust.
