I have been making this recipe for a couple of years now and you too will see how simple it is to make your own dough for pizzas, calzones, naan, flatbread and more.
It takes five minutes to mix the ingredients; yes- five minutes.
The dough can be refrigerated for up to two weeks.
It really is that simple.
I work this into my meal plan quarterly because to be honest; fresh mozzarella, basil and olive oil make me a happy girl.
Nothing beats the smell of fresh baked dough in your kitchen, have a couple of friends over to make personal pizzas or have a pizza night with the kiddos.
See recipe below and stay tuned for posts that showcase this recipe adapted from Artisan Pizza and Flatbread in Five Minutes a Day.
NO KNEAD OLIVE OIL DOUGH
( time: 5 minutes / 2 hours to rise yields: many pizzas, calzones, naan and more )
(adapted from Artisan Pizza and Flatbread in Five Minutes a Day)
3 cups lukewarm water
1 and 1/2 tablespoon granulated yeast (2 packets)
1 and 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil (EVOO)
6 cups unbleached all-purpose flour
• one •
• two •
Mix in the flour without kneading. Simply stir together until your dough is sticky and slightly damp. I sometimes incorporate a little bit more EVOO.
• three •
Cover the container (not airtight) and let dough rest at room temperature for approximately 2 hours. The dough will rise and fall to it looks flat on top.
• four •
The dough is now ready for use but I prefer to work with it when it is thoroughly chilled. Refrigerate the dough covered (not airtight) and this dough can be used for up to 2 weeks! Happy baking!
Watch the video below for some added motivation!