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Last weekend we went to a local pizza restaurant that supposedly has the “best” deep dish pizza outside of Chicago. I hate deep dish pizza. I like my pizza thin and crisp – the way it should be! But I agreed to go (kicking and screaming all the way). The things I do for the people I love!
The interior was appealing and the staff was friendly, although they may have the most uncomfortable booths that I have ever graced with my rear. Lulled by the well decorated restaurant and free flowing soda, I thought, “Hey – this deep dish adventure might not be half bad”. Of course, I would did not utter this out loud in fear of having my earlier objections rubbed in my face. I opened the menu and was pretty excited because a.) they had flaming cheese and I’m all about cheese and flames b.) they had flatbread pizzas… Score!
I decided on a Mediterranean flatbread because feta cheese makes me a happy girl (see, I told you I have a thing for cheese). Well, I was no longer in anti-deep dish pizza restaurant mode until my flatbread appeared at the table. Although I was suspect from the moment is was placed on the table, I went against my better judgement and actually took a bite. Now, the toppings were fine. You can’t really mess up olive oil, feta and some herbs.
But, oh my goodness, the flatbread was a hot mess! In a blind taste test, I truly don’t think I would’ve been able to tell the difference between that flatbread and a piece of cardboard topped with feta cheese. Not good, not good at all.
When I got home I was determined to find a recipe that was not only simple (I kind of have a minor yeast phobia), but also amazingly delicious! I turned to Artisan Bread in Five Minutes a Day and found a pizza dough recipe that’s so good, it’ll blow your mind.
This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough in the fridge for up to 12 days and use it as the urge strikes. Trust me, after your first flatbread, you’ll have a new habit and it’ll be used up in no time!
Just FYI, I’m obsessed with flatbread now. Stay tuned for posts that highlight this recipe from Artisan Bread in Five Minutes a Day for pizza dough perfection.
Olive Oil Dough
Ingredients:
- 2-3/4 cups lukewarm water
- 1-1/2 tablespoon granulated yeast (2 packets)
- 1-1/2 tablespoons Kosher salt
- 1 tablespoon sugar
- 1/4 cup extra virgin olive oil
- 6-1/2 cups unbleached all-purpose flour
Directions:
- In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
- Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
- Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
Notes:
This recipe can be easily doubled or halved.Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
I was wondering if you could freeze this bread dough after the initial rise?
Maureen-
I have never tried this, but maybe someone will chime and give you their feedback. Thanks!
-Jamie
Hi, I have made this several times, love it! Just to let you know if you wrap in Saran Wrap then put in a bag it holds up great in the freezer. Thanks for the gr EA t recipe!
I have a question about this pizza dough. We love thin and crispy pizza and love it cooked on a pizza stone at about 450 degrees. Does this crust need to be precooked prior to topping and if so precook for how long?? Thank you
It sounds perfect.
Alicia,
I typically don’t precook the crust when using this recipe, but if you give it a shot, let me know which way you like it better.
-Jamie
Made it and like you said it was super easy. Cheers for the recipe
Thank you, Carlotta!
I made your recipe for the olive oil pizza dough today ,and all in all it was pretty good…….. one question though is this dough a sticky dough ?
My dough was sticky to the point it was hard to touch without having it stuck all over my hands.
Hi, Wilma! Feel free to add more flour to make the dough less sticky. You can also rub flour on your hands to prevent it from sticking. I’m glad you liked it!
can this be broken down into individual servings and then frozen?
I think it probably can. I hope you enjoy it!
What temperature do you bake this at?
Hi, Neal! Pizza is generally baked at a high temperature, around 450 or even 500. I hope you enjoy it!
Could this be make just as easily with whole wheat flour? Thanks I am excited to try this recipe…
Angela-
I haven’t tried this with whole wheat flour, so I can’t really comment on the outcome. Thanks for stopping by.
Jamie
This dough lends itself Very well to whole wheat flour, but you will have to adjust the ratio of flour to liquid. Whole wheat flour needs more water than white flour does.