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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 too am a bit yeast phobic so I will definitely be trying this recipe! My family has been taking care of dinners the nights I am at school so this will be a great way to have dough on hand so they can whip up some homemade pizzas!!
Loving this recipe. I have been wanting to make homemade pizza for forever and needed a good dough recipe! Thanks
I hear wonderful things about their book. I’ll have to finally give them a try! But I’ll have to wait until it isn’t 100 degrees outside to kick the oven on. Maybe we’ll grill it!
Hi Mary Ellen,
Yes – pay no attention to how hot it is outside – just fire up the grill. That’s how I did my first batch of bread. You’ll Love the book(s). I have both and they are Great!
Would it work with whole wheat flour? I’m not one for making lots of bread so I don’t know what tricks to implement when switching flours like that.
Hi Jamie! I was just letting you know I blogged about you and this recipe today at http://jackatessa.wordpress.com/2011/08/06/olive-oil-pizza-dough/. This is such a great recipe! Thanks for having such awesome posts, I can’t wait to see what you have every day!
Thanks, Teresa! I’ll definitely check it out.
-Jamie
Yummy! We make pizza all the time…do you think I could make this in my bread maker? I still do not have a stand mixer since almost everything I do is by hand or with my hand mixer or food processor.
Deanna-
I have never attempted it with a bread maker, but I am guessing it will do just fine. Remember your aren’t kneading it, just working the dough until it comes together.
-Jamie
HI Deanna,
When I made my first batch – I used my big bowl and a heavy wooden spoon. No mixer was needed. I’ve made cookie dough that was ‘heavier’ than this bread dough. I suppose you could use the bread maker, but why? it was so easy to do it by hand…. and nothing else to clean but the spoon!
All I have to do is clean my dough hook! : )
hi just want to know if granulated yeast same as instant yeast? or same as active dry yeaST? thanks
Isabelle–
I have actually never heard of granulated yeast, sorry I am not more of a help. Here is a link that may help.
–Jamie
Can you grill this on a pizza stone? Any recommendations about that?
Hi!
I am sure it will be great, but I have never tried it. Let me know if you give it a whirl.
-Jamie
I use this Dough to grill all the time on a pizza stone you want to use cornmeal as a pizza peel. On the grill I rubber the dough with olive oil and then stretch it to the size I want then put right on the grill grate and it works wonderful.
I made this last night for Friday pizza night, and it was great! Can you provide the links to the other blog posts that have to do with this dough? Thanks.
As much as I love pizza, I am a little ashamed to admit that I love eating raw pizza dough even more! I plan to use this recipe to make a delicious pizza and satisfy my craving for a good chunk of raw dough at the same time. Thanks!