It's All About You - Pizza Dough
If your dough comes out too hard after baking, use less flour next time.
The olive oil adds flavor.
If you don't use yeast in this recipe, the dough will come out like a cracker but that should be really good for thin crust pizza.
Let the dough sit in the fridge overnight.
THIS DOUGH RECIPE CAN BE FROZEN! It won't rise as much after it thaws out but it's still a good tasting dough. Again, experiment with different flour types (or mix-n-match) to get the taste YOU like).
TO FREEZE - wrap oil-covered dough up in saran wrap and place in a plastic bag. I'm not sure how long it will keep because mine is gone before the month is out :)
The salt is important if you don't want a dry-tasting pizza.
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- 2 tsp
- 2 tsp
- 1/2 c
- water - 100 -105 degrees (use a thermometer to gauge)
- 4 c
- bread flour, sifted (if it's too chewy, add some semolina next time)
- 1 tsp
- 1/4 c
- olive oil - extra virgin for added flavor
- 1 c
- warm water
- herbs, cheese or any type of flavoring for the dough is optional
- 2 Tbsp
- olive oil
Add 1 cup of Warm Water a little at a time to get a good soak on the flour and mix with a fork until all the flour is absorbed. (see the optional section below)