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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!
This recipe is definitely a keeper! It’s so quick and simple, I have been debating getting that book for a while I think I might have to buy it.
Yummy! Pizza is one of my favorite things to make. Delicious!
Any idea if you can freeze it? I love to make a large batch of dough every once in a while and divide and freeze it. That way I just pull it out in the morning, and it’s good to go for dinner.
Amy-
I have read online that you can freeze it; however, I have not tried it, so I can’t comment on the outcome. Thanks for stopping by!
-Jamie
I’ve frozen a similar dough, and it turned out really well for pizzas.
I love, love, love that book. Bake from it all the time. For bread lovers, the other absolutely necessary book (IMHO) is Jim Lahey’s My Bread.
How do you bake it, and at what temp? Thanks!
I’ll cover that in tomorrow’s post, but you’ll want to bake at high heat (about 500-525 degrees) for about 12-15 minutes.
Earlier today I was checking out Goodlife Eat’s blog and saw that she also recommended recipes from this book for pizza dough and breads. I think I need to get it!
What, praytell, is flaming cheese? I really love flat breads too. Mmm. I’d make chicken tikka pizza.
It’s a Greek appetizer that is essentially a block of cheese that that has been seared in a pan and then flambéed at the table. The flames are extinguished with a squeeze of fresh lemon juice. It’s typically served with flatbread…boy oh boy, it’s delicious!
I think it’s saganaki? My first introduction to saganaki was not by taste, but by smell at an all-night diner years ago. The minute that thing is lit up, the entire restaurant reaked of burnt vomit. blech!
Maybe they used bad cheese or that’s just the smell, but I’m not crazy about trying it.
I love the Artisan Bread in 5 Minutes recipes! Could eat this pizza every day :)
I ordered that cookbook last night b/c of another blog I read posted a recipe out of it! Incase anyone else wants it, barnes and noble had it super cheap!
I can’t wait to try this!! We are huge pizza fans :-) Love that it can last 12 days!!