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


  1. Mix salt, yeast, sugar, oil with the water in a large container that seals with a lid.
  2. 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.
  3. Cover (not airtight) and allow to rest at room temperature for about 2 hours.
  4. 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.


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