Let’s all make a promise not to buy pizza dough anymore, okay? Well, at least some of the time. Pizza dough just too easy to make at home, and you can even make it in advance and freeze it for later. Just save the $4 or whatever they charge for the pre-made stuff and treat yourself to a latte or good chocolate bar or something.
This is a yeast pizza dough that rolls out really thin and puffs beautifully. We’ve baked it in the oven on a pizza stone for an extra crispy crust, baked it on the grill, and even used it as a wrapping for my stuffed breakfast bundt. It’s so versatile and requires next to no kneading and very minimal resting time.
If you have a large food processor like this one, the dough is even easier to make. I have one like this and use it to make the pizza dough instead of one of the stand mixers. It’s just easier. Since it kneads the dough as it’s mixing there’s just less mess.
I also think that the blades cutting the dough are what contributes to the final texture. You could probably achieve something similar with a pastry blender and working by hand. But that probably takes this recipe out of the “super easy” category?
This recipe makes for two medium standard-crust pizzas (about 14″) or one large pizza. If you prefer a thicker crust, I wouldn’t split the dough in two, and might even double it if you’re looking for an extra large thick crust. If you do this, make sure to adjust baking time.
Godmother note: Our family has grown since publishing time, and when I make this recipe, we just roll it into one large pizza. This feeds my family of 4 with a slice or two leftover since the kids are still young.
I like that I can adjust the seasoning in the crust to match topping flavors. And, the dough rises and crisps like a delivery-style crust. Getting that texture has always been so difficult for me, until I came across this recipe.
- 3 cups unbleached all-purpose or bread flour
- 2 1/2 tsp yeast
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/3 c olive oil
- 1 c warm water
- Pulse together the dry ingredients in your food processor until combined. Combine the olive oil and warm water.
- With the food processor running, slowly pour in the wet ingredients until a shaggy dough forms. You'll want to run the food processor about 2-3 minutes until the dough forms a smooth ball. If you have some dry ingredients not being incorporated, stop the processor and scrape the sides with a spatula. The dough should be a smooth, not too sticky ball.
- Transfer to a floured surface and shape into a large rectangle, using your fingers to make little indentations throughout. Fold it in thirds by folding in one side and then the other. Cover in plastic wrap and allow to rest 20 minutes.
- Cut the dough in half and form into two balls. To freeze, wrap well in plastic wrap and place in your freezer. Put into the refrigerator the morning you decide to bake it. Be sure to let it sit on the counter 15-20 minutes after thawing to come to room temperature.
- If you're baking immediately, preheat the oven to 500 F (see notes) and use your hands to gently press the dough into a circle. Top as desired and then gently slide onto your hot baking stone or baking sheet. Bake 12-15 minutes until the crust is baked through and cheese is melted and bubbling.
Adapted from NY Times Quick Pizza Dough
- Be sure to check the safe oven temperatures for your pizza stone or baking sheet. You can absolutely bake this at a lower temperature, we do so on our grill, just add 10-15 minutes to the baking time. It still turns out beautifully.
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