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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 just used the print recipe option and it printed the entire story, plus a variety of other things. 3 pages full. did i fould something up? or is it supposed to do that. it says it won’t print the ads, which it didn’t but still, more info than i wanted to put in my recipie box. from now on, copy and paste for me. yikes.
on the plus side, i can’t wait to try this recipe. thanks !
Hello-
I am sorry that the print option did not work out for you. I am not sure why the recipe didn’t print out on it’s own, but it is only supposed to print the recipe. I will look into it and thank for the information. Thanks and have a great day!
-Jamie
It worked! My first pizza dough, and it worked! So well! Thank you for posting! We’re trying to save money (aren’t we all) and we have a Pizza every Thursday night after my son deliver’s his papers. I’ve been trying to convince my husband that instead of ordering a pizza with fixings for $17 we should do the walk in special pepperoni pizza for $6. He was right, it’s not as good. :( And we also don’t enjoy the frozen pizzas. But last night, I whipped this dough up, and it was delish! We used pasta sauce for the tomato sauce, and topped it with mushrooms, onions, pepperoni, green pepper, and mozzarella. I accidentally made the dough too thick, and it was like the yummiest deep dish ever! Can’t wait to try again and do a thinner crust to see how it tastes. I’m going to use the leftover to bake some thick yummy bread for my vegetarian son to dip into his hummus. Or garlic fingers like they do at one of the pizza shops… the possibilities! Thanks again!
How long and at what temp do I bake the dough for thin pizza crust?? And how thin should i roll it??
“Simple No Knead Pizza Dough Recipe | My Baking Addiction” was a terrific posting, can
not wait to browse a lot more of ur postings.
Time to squander a bit of time on the web lmao. Thanks for your effort -Armando
Tried this dough for grilled pizza and it was bland for me
I understand that granulated yeast is the same as saying active dry yeast (and not rapid rise) but I do not have active dry yeast on hand. I do, however, have rapid rise. Can I use that and if so, how are the directions modified when using rapid rise in place of active dry?
I’m trying this out tomorrow – want to make pizza:-) I can hardly wait! Your process is simple and uses minimal ingredients. And the photos are wonderful…loving it all.
Hello. I am planning on making this pizza dough for bbq chicken pizza. Do you have to let the yeast rise for a few minutes like other dough recipes??
Kathleen,
I typically let it rest for a few minutes before baking. Hope this helps.
-Jamie
Artisan Bread in Five Minutes a Day is easily my most disliked cookbook. When I bought my copy in 2007 I didn’t know that I should go out to their website and print out a copy of the 22 errors and misprints in their recipes. Ooops!
I also felt mildly duped by the “five minutes a day” claim. I wasn’t surprised that there was a catch – essentially a five minute investment a day after an hour or more initial investment in preparing a week’s worth of dough. I was surprised that even after the initial time investment, there was little daily net gain. There were many little steps (resting, rising, and preheating) that made their recipes no different or easier than the baking I was already doing. To make matters worse, I found the bread was decidedly mediocre.
Perhaps they should have named their book, Big Batches of Average Bread (if you correct our mistakes) in about the Same Time You Already Bake.
YES! I’ve been on a pizza kick recently. Looks lovely.