Easy Artisan Bread Dough PIZZA!
My love for this bread dough has stepped to an entirely upper level the day I first ventured to make a pizza out of it. I have not changed anything on the dough – I use the original recipe, continuing to add a little olive oil when mixing it all together, and letting the dough rest in the fridge overnight. UPDATE: You don’t even need to let the dough rest overnight in the fridge. It works perfectly fine if you mix it all together, and let it rest in a warm place for about 2 hours (tested it about 10 times already with success :))
Ingredients (This amount would yield around 2-3 32cm pizzas, depending on the thickness you like):
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (or 1.3 ounces cake yeast)
1 to 1 1/2 tablespoons Morton’s Kosher Salt (adjust to suit your taste or eliminate it all together)
6 1/2 cups (2-pounds) unbleached all-purpose flour
olive oil
Preparation:
1. Grab a big bowl and dump in the water and add the yeast and salt. Add some olive oil as well if you like.
2. Dump in the flour all at once and stir with a wooden spoon. Stir it until all of the flour is incorporated into the dough.
3. Cover your bowl (or pop the lid on your plastic bucket) and make sure there are some holes for the gases of the yeast to escape.
4. Allow the dough to sit at room temperature for about 2 hours to rise.
**The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
5. Refrigerate for the night.
6. When about to use, dust the surface of the dough with a little flour. Reach in and pull a piece out. Place on a pizza pan and stretch to fit the pan. Let rise for 1-1.5 hours to obtain that nice and airy texture.
7. Sprinkle with olive oil and add your favourite toppings.
8. Place the pan in pre-heated oven and bake at 230°C for about 25-30 minutes.
Sprinkle with a little more olive oil before slicing if you wish. According to my Mr this is the best pizza he has ever tried! 😀
Comments
5 Responses to “Easy Artisan Bread Dough PIZZA!”Trackbacks
Check out what others are saying...-
[…] bread for us 2, or a couple of loaves and a couple of pizzas <– I will get back to that in another post!) and it always turned out great. So easy and so great, I can only suggest it to anyone (even those […]
While He Was Out 
I’ll have to try this one. It’s the first I’ve seen that sounds like the dough my mother used to make years ago. To this day, I still remember that taste.
Oh then I hope it will reach up to the expectations :)Personally, I really like it, airy and fluffy, with just a slightly crunchy crust. Definitely different than the typical Italian thin crust, but everyone likes it different 🙂
It’s a good thing that I finished making up the dough, thanks for the ideas!
Let’s see how it turns out 😉