Artisan Olive Oil Pizza dough
March 30, 2010 § 3 Comments
This recipe is based on the Artisan method, a method of making bread and bread-like things based on the principle of no knead, minimal prep. You can learn more about the Artisan Bread in 5 Minutes A day way here. We have not bought bread in 5 weeks since beginning it – it is that easy, and that delicious and healthful.
This makes 2 lots of dough enough for 2 family-sized pizzas. Use them at once, or freeze one lot. This recipe can be halved or doubled easily.
- 1 1/3 cup lukewarm water
- 3/4 tbsp granulated yeast
- 3/4 tbsp kosher salt
- 1 /2 tsp sugar
- 1/8 cup EVOO
- 3 1/4 plain flour
- Mix salt, yeast, sugar, oil with the water in a large container that seals with a lid.
- Using a wooden spoon mix in the flour without kneading. It may help to use your hands and wet them to incorporate the last bit of flour.
- Cover (not airtight) and allow to rest at room temperature for about 2 hours.
- The dough can be used immediately after this point, and the remainder can be store in the fridge with a lid on the container for up to 2 weeks so the flavours develop or it can be frozen.
To make your pizza, flour your working surface and roll out the dough to about 1/2 inch thick. Grease your pan by rubbing some EVOO ontop and place the flattened dough ontop.
Top with your favourite combinations: we love chicken, boccocini, and caramelised onion; olives, feta & basil, and ham and pineapple.
Cook the pizza in a preheated 230 degree oven for 20 minutes or until the base of the pizza is slightly golden.