1/2 Photos of 5-Minute Artisan Pizza Dough
Southern Polar Bear's Note:
Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.
My Private Note
Units: US | Metric
- 1Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
- 2Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
- 3Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
- 4Cover with a non-airtight lid.
- 5Allow to rise at room temperature for 2 hours.
- 6DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
- 7Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
- 8On Pizza Day.
- 930 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
- 10Prepare and organize your toppings.
- 11Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
- 12Pull up and cut off a 1/2 pound (orange-size) piece of dough.
- 13Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
- 14Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
- 15Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
- 16Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
- 17Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
- 18Allow to cool slightly on a wire rack.
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Nutritional Facts for 5-Minute Artisan Pizza Dough
Serving Size: 1 (182 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 416.5
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 1052.5 mg
- Total Carbohydrate 73.0 g
- Dietary Fiber 3.5 g
- Sugars 0.2 g
- Protein 11.1 g