In an attempt to use up what’s left in my cupboard, I decided to dig out my pizza dough recipe. Simple and super easy, the only drawback–as is the case with all yeast doughs–is the wait time. But 1 hour is not so bad. A lot of recipes call for bread flour, which I never have, so feel free to use all-purpose flour, like me.
- 4 cups of flour
- 2 1/4 teaspoons of dry-active yeast
- 1 teaspoon of sugar
- 2 tablespoons of salt
- 2 tablespoons of olive oil
- 1 1/2 cups of warm water (crank the tap to its hottest)
In a large bowl, add the flour. Make a well in the middle and then add the yeast, sugar and salt. Next, while stirring with a fork or wooden spatula, gradually add the water and oil. Stir until combined. The dough should be sticky/tacky.
On a floured surface, next knead the dough until smooth and elastic, about 5 minutes.
Scrap excess flour and dough out of the bowl you used to mix the ingredients, then add a little bit of olive oil. Place the dough, top side down, into the bowl and then flip over, making sure to coat it and the sides of the bowl with oil. This will prevent the dough from drying out and not stick to the bowl. Cover the bowl with a dish towel. Place in a warm place and allow it to rise, about 1 hour or until it has doubled in size.*
When finished rising, divide into two (or however many pieces you like) and roll out!
*Note, in hotter, more humid areas, the dough will rise much faster. This is one reason I’m not sure if I’ll be able to make this when we move to Ghana, but we’ll see! If I figure out some good tweaks, I’ll be sure to post an update.