Easy Pizza Dough

By • May 7, 2010 • 6 Comments



Author Notes: No kneading required. Just mix then let rise.trl

Serves makes 2 pizza crusts approximately 12 inches each

  • 300 grams (1 3/4 cup) AP flour
  • 1.5 teaspoons yeast (I use Red Star Activy Dry Yeast)
  • 1 teaspoon granulated white sugar
  • 1 teaspoon fine sea salt
  • 0.5 teaspoons olive oil
  • 3/4 cup + 2 tblspn warm water
  1. Put 2 tablespoons warm water in small dish and add yeast. Mix well and set aside.
  2. Mix flour, sugar and salt together in a bowl with a spoon. Make a well in the center of the bowl.
  3. Add 3/4 cup warm water to center of bowl. Add yeast mixture to center of bowl
  4. Mix water/yeast into flour with a spoon until combined.
  5. Find a tupperware/rubbermaid container that has room for dough to rise up. Grease inside with the olive oil.
  6. Add dough to greased container, add lid and set aside for an hour or so then refrigerate.
  7. Take dough out of refrigerator at least an hour before using. I typically make the dough in the morning, let it rise for an hour or so, put it in the refrigerator for the day, then take it out an hour or so before I'm ready to make pizza.

Tags: pizza dough

Comments (6) Questions (0)

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over 1 year ago MrsK

This didn't work for me. I followed the recipe to a T. I spread the dough on an oblong baking pan (don't have pizza pans), spread cheese, tomato, etc. I guessed the baking time and maybe here lies the problem. It came out a bit raw in the center, extremely crunchy, hard all around. I might have done something wrong, not sure what...

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over 1 year ago MrsK

Thanks, trl! And what about that "flower" I wrote!!!! English is still a bit difficult, but you did understand me after all. ;-)

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over 1 year ago MrsK

Wow, that sounds so simple. So far I didn't find a ready-made pizza dough that I liked your recipe made me want to try making my own. Can the dough be left longer than one day in the refrigerator? Also, have you ever tried whole wheat flower?

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over 1 year ago trl

probably can be left in fridge longer than 1 day, but the longer you leave it in the more it degrades. it's easy enough to make that i only ever leave it in a day.
it's been years since i tried it with whole wheat. i prefer white, but if you want to do whole wheat, probably better to do 1/2 whole wheat 1/2 white. or at least 1/4 white otherwise the dough consistency isn't so good

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about 4 years ago carrinny

and then what? do you knead before you make the pizza or just roll it out???

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about 4 years ago trl

no kneading necessary. after you take out of the fridge and let come to room temp (see step 7) it's ready to shape with flour into pizza