Quick and Easy Pizza Dough
So I am over-indexing on pizza dough recipes. Good pizza is foundational to a happy life.
This recipe requires nearly zero pre-planning. I stole this from Melissa Clarks’s The Bread Machine Cookbook from 1993 and enjoy this when I realize later in the day I want really amazing pizza.
The recipe as written suggests using right after the dough cycle. I prefer to wait a couple of hours for an additional rise and to make two dough balls out of the recipe. Four additional secrets:
I keep two bread machines. It makes it life easier. That way you can keep one and give one away or feed a small hungry group no problem.
Pizza sauce - take a 14 oz. can of Mutti Polpa Crushed Tomatoes (you can buy a case on Amazon), add a bit of olive oil, and Pizza Party spice from Burlap and Barrel. You are ready to go.
Mozzarella - cut up two large balls of fresh mozzarella (not in water as too much water makes for over-liquified pizza).
Use a hot oven - An OOni or a Steel plate in your oven.
Ingredients:
⅔ cup water (160 ml)
1½ tablespoons olive oil (22 ml)
½ teaspoon salt (3 g)
2 cups bread flour (240 g)
1½ teaspoons yeast (4.5 g)
Instructions:
Combine ingredients: Place all ingredients in a bread pan or mixing bowl.
Mix and rest: Let the machine knead the dough (or knead by hand). Cover with a dish towel or plastic wrap and allow it to rest for 15 minutes.
Shape: Roll or stretch the dough into a 14-inch (35 cm) circle. Place on a baking sheet, pizza peel, or an oiled baking sheet.
Add toppings: Top with your choice of ingredients.
Bake: Bake in a preheated 500°F (260°C) oven until the crust is golden and the toppings are bubbling.
