Adapted from ‘The New Artisan Bread in Five Minutes a Day’
Tips and Suggestions:
This recipe makes enough for four medium sized pizzas and lasts for two weeks in the refrigerator. You could also make calzones, breadsticks, or cheese bread. The dough is easy to come together, but has a long rise. It stores well in the refrigerator, so I like to make it the day before and have it ready on a weeknight for pizza.
Combine all ingredients except flour in a mixer. Then add flour and mix just until flour is fully incorporated. You don’t want to knead the dough.
Cover bowl with loose plastic wrap or a dish towel.
Easiest Pizza DoughCourse: DinnerCuisine: ItalianDifficulty: Easy
2 3/4 cups lukewarm water
1 TBSP Granulated Yeast
1 – 1 1/2 TBSP Salt
1 TBSP Sugar
1/4 cup Olive Oil
6 1/2 cups All Purpose Flour
- Mix all ingredients except flour in a large bowl, preferably in the stand mixer.
- Mix in flour without kneading, using the paddle attachment of a mixer or a large spoon.
- Cover bowl with a dish towel or loose plastic wrap and allow to rest at room temperature until the dough rises and collapses, about two hours.
- You can use dough after this rise, though it is easier to handle cold. If not using, place in refrigerator in sealed container for up to two weeks.
- This dough is very easy to use and gets deliciously crispy.