You may have noticed that I like pizza. In fact, all of us do. Whenever discussing upcoming blog posts with my sisters, there are always several pizza recipes waiting in the wings. Why do we love it so much? I'm not sure, but I think it is because the options are limitless. I found this pizza dough recipe on the My Baking Addiction blog. She had adapted it from a book called Artisan Bread in Five Minutes a day, which I do not own, but which sounds divine. It is now the base for my arsenal of pizza recipes, guaranteed to make a movie night even better.
I had been in the market for a great pizza dough recipe because I feel that I am constantly buying dough or dough mixes. One day when I had plenty of time, I gave this a whirl. What did I have to lose? It is relatively economical compared to dough you would purchase, and it is fresh and delicious! You don't have anything to lose, either!
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| Start by putting your yeast, salt, honey, and olive oil with the warm water. Give it a short mix. |
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| Start adding your flour to the mixture until it is all incorporated. The dough will be sticky. |
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| Transfer dough into a large, lightly oiled vessel (had to use that word!). |
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| A lump of dough, just waiting to be formed. Well, it will have to wait for two hours. |
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| Perfectly risen dough. Dang that looks good! Now it just needs to be formed into loaves and baked! |
No Knead Pizza Dough
Print this recipe
Adapted by Leslie from Artisan Bread in 5 minutes a day
Makes 4 - 1 lb loaves
Ingredients
2 ¾ cups lukewarm water
1 ½ tablespoons yeast (approx. 2 packets)
1 ½ tablespoons salt (I use kosher)
1 tablespoon honey
¼ cup extra virgin olive oil
6 ½ cups all purpose flour (I use half whole wheat)
Directions
1. In the bowl of a stand mixer fitted with a dough hook or in a very large bowl, mix the yeast, salt, honey, and olive oil with the water. Let it sit for a moment or two. The mixture should produce small bubbles.
2. Mix in the flour slowly. If done in your stand mixer, there is no need to knead the dough, but if doing it by hand, you may have to incorporate the last bit of flour by hand.
3. Turn the dough out into a large bowl that is lightly oiled. Cover and let rest at room temperature for about two hours. In that time, the dough should rise, and then collapse slightly in the center.
4. After that, you can use the dough immediately. You can also refrigerate it in a lidded container (not airtight) for up to 12 days. I also love to freeze this dough, let it thaw in the fridge and then set it out about an hour before baking.
Print this recipe
Adapted by Leslie from Artisan Bread in 5 minutes a day
Makes 4 - 1 lb loaves
Ingredients
2 ¾ cups lukewarm water
1 ½ tablespoons yeast (approx. 2 packets)
1 ½ tablespoons salt (I use kosher)
1 tablespoon honey
¼ cup extra virgin olive oil
6 ½ cups all purpose flour (I use half whole wheat)
Directions
1. In the bowl of a stand mixer fitted with a dough hook or in a very large bowl, mix the yeast, salt, honey, and olive oil with the water. Let it sit for a moment or two. The mixture should produce small bubbles.
2. Mix in the flour slowly. If done in your stand mixer, there is no need to knead the dough, but if doing it by hand, you may have to incorporate the last bit of flour by hand.
3. Turn the dough out into a large bowl that is lightly oiled. Cover and let rest at room temperature for about two hours. In that time, the dough should rise, and then collapse slightly in the center.
4. After that, you can use the dough immediately. You can also refrigerate it in a lidded container (not airtight) for up to 12 days. I also love to freeze this dough, let it thaw in the fridge and then set it out about an hour before baking.
