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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!
Hi!
great post! I was wondering, how do you handle it to shape it into a pizza? What consistency are you looking for when you are shaping it, what should it look like?
Thanks!
Monica-
Honestly, I don’t really pay too much attention to the shape, I just roll it out until it’s pretty thin, but the crust is great thick or thin. Thanks for stopping by.
-Jamie
Do you activate the yeast in the warm water first or just put it all together right away?
This is fantastic! I’m making pizza this week and wasn’t sure I wanted to do the whole drawn out process of kneading dough! I cannot wait to try this!
I cannot wait to make this dough recipe, it looks great!!!
I’ve been making no-knead pizza breads for over a year now with success.. some comments after reading some comments.. I don’t use a big mixer, I do it all by hand (partially for the hand exercise!).. I always let yeast and sugar-source sit in water a few minutes to activate before adding flour/salt mixture. Also, I use a nice glazed pizza stone (Emile Henry, bought thru amazon), and the pizzas always turn out awesome! and with a pizza stone you can make on the grill too! I also use panko crumbs instead of corn meal on the bottom of the crust for sliding onto the pizza stone.
Thanks for the great dough recipe. Made a bbq pizza and some bread that was perfect for toast! Much appreciated.
You can skip the rising and it works just fine. Ive made a half version of almost this exact same recipe. http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx
I cant say if its better or not letting it rise 2 hours, but I can say it was great without.
The dough is extremely salty….is it supposed to this way? Does it mellow out once its baked? thanks
Jenn-
This recipe makes 4 1-pound loaves, so although it seems like a lot of salt, there is not an overly salty flavor to the dough. In fact, I think it is perfect.
-Jamie
You’re right about this recipe. I’ve been using it for several years. It makes a great pizza, a fabulous focaccia and a nice rustic loaf of bread. Many great recipes in that coobook.
I’m enjoying your blog and your Facebook page. Keep up the great work.
pat
This recipe confuses me a bit. Salt kills yeast. You should add the salt later with the flour after you’ve given the yeast time to activate and feed on the sugar. I bet the results will be much better.
Nicole-
I have made this recipe many, many times and have never had anything but stellar results.
-Jamie