Sunday, April 1, 2012

Pardon the interruption

So I know I still have one cake recipe left.  I know.  I'm making it right now.  No, not for me.  Of course, not for me.  Well, maybe some of it is for me.

Anyway, this is not about that.  This is about the pizza dough recipe that a few of you have requested in the past few days.  And seeing as I just pulled it out of the oven nice and crispy with pesto, tomatoes, pepperoni, and peppers, I figured I could take the time to share.  (Not actually share, mind you - get your paws off my pizza! - but the how to.)  I'm teaching you how to fish here, people.

This dough is so versatile - thick pizza, thin pizza, breadsticks, dessert.  My favorite part is that it will last two days in the fridge.  Don't have time to make it during the day?  Fine.  Take a few minutes before you go to bed, then pop it in the frigo.  Do your own thing and have a ball.  Let me know what you come up with!

Pizza Dough


  • 3/4 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon yeast
When frothy, add and knead:
  • 2 cups flour
  • 1 teaspoon salt
  • 3 tablespoons oil (I like the flavor extra virgin olive oil lends, but you can use vegetable, canola, etc.)
When dough is springy to the touch, cover lightly and let rise one hour.  
Punch down.  Use immediately, or place in fridge up to 2 days.

For pizza, generously oil (again, I prefer olive oil) a baking sheet and sprinkle lightly with garlic salt.  Spread out pizza dough gently, add toppings, and bake at 400* for about 15 minutes (for thin crust, longer for thicker crust pizzas).  

Alternately, you can spread the dough with melted butter and sprinkle generously with cinnamon-sugar and whip up some [cream cheese] frosting to dip them in.  Mmmm.