I’ve finally found it! A really good, uncomplicated pizza dough recipe. It doesn’t require cold butter and a food processor. It doesn’t require refrigerating for a day or two in advance. You can keep it in a refrigerator for up to 24 hours if you need to, but it’s not necessary. This works well for me because it’s usual for me to decide I want pizza the same day I would be making the pizza. After trying this recipe, I may never go back!
Homemade Pizza Dough – from Southern Living August 2015 issue.
- 2 cups warm water (100 to 110 degrees)
- 1 (1/4-oz.) envelope active dry yeast
- 2 tsp. sugar
- 1 Tbsp. kosher salt
- 6 cups all-purpose flour, divided
- 1/2 cup olive oil
- Plain yellow cornmeal
- 2-3 Tbsp. olive oil
1. Stir together first 3 ingredients in a small bowl. Let stand 5 minutes.
2. Stir together salt and 5 1/2 cups flour in a large bowl; make a well in the center of mixture. Pour yeast mixture and 1/2 cup olive oil into well, and stir to form a soft dough.
3. Turn dough out onto a lightly floured surface, and knead 5 minutes, gradually kneading in remaining 1/2 cup flour. Place in a well-greased bowl, turning to grease top.
4. Cover and let rise in a warm place (80 to 85 degrees), free from drafts, 1 hour and 30 minutes or until doubles in bulk.
5. Punch dough down. Turn dough out onto lightly floured surface; cover and let rest 5 minutes. Shape dough into 8 balls. Roll each dough ball into a 6- to 8-inch circle. Lightly sprinkle 2 large baking sheets with cornmeal. Place 2 dough rounds on each sheet; lightly brush each round with olive oil. Grill as directed using our Grilled Pizza Technique…. Repeat with remaining dough balls.
Note: Dough may be wrapped in plastic wrap and refrigerated up to 24 hours after Step 3. Let dough stand 20 minutes before shaping and grilling. Dough also may be frozen after shaping into balls. Wrap each ball individually with plastic wrap, and freeze in a small zip-top plastic freezer bag up to 1 month. Thaw overnight in refrigerator. Allow dough balls to rest, covered with plastic wrap, for 20 minutes. Shape as directed.
I made three larger pizzas and tried different cooking methods in the kitchen. The best one was the one shown above that was just baked in the oven at 425 degrees. It’s a spinach and cheese pizza made with leftover spinach dip.
I also made one with a few leftover fajita ingredients: salsa, avocado, and seasoned meat. It may sound odd, but it was really good too. It came out crispier than planned on an electric griddle.
The final one was supposed to be like cinna-sticks. It wasn’t as gooey or sweet, but I liked it. It was supposed to be cooked in the toaster oven. I moved it over to the regular oven when the toaster oven started acting funny.
I love how many good ideas I find in Southern Living. Check out the magazine if you’re unfamiliar with it. I hope the dough works out as good for y’all! What kinds of pizzas will you try making with it?