Prep 30 mins
Cook 10 mins
This is so easy to make -- no long rising times and all in one bowl! And, if you don't feel like pizza, try just brushing the dough with olive oil, and topping with olives, parmesan cheese and rosemary to make foccacia bread. I have also topped it with a mixture of oil, finely chopped fresh herbs (parsley, basil, oregano) and garlic paste.
- 3 cups flour
- 1 1⁄4 cups warm water
- 1 tablespoon olive oil
- 1 teaspoon fast rising yeast
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
- The dough will be fairly sticky but don't add any more flour.
- Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
- When dough is finished rising, pre-heat oven to 400 F degrees.
- Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
- Leave to rise for about 10 minutes, before topping with your favourite ingredients.
- Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned. Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.
Well, this certainly was an easy recipe, but probably easier than it was worth. I followed the ingredients and instructions faithfully, but the dough did not rise at all (even after over an hour) even though I “proofed” the yeast separately in warm water and sugar and the yeast passed the activity test. The cooked dough was heavy and chewy.
My human dad asked me to send in this review. Please note that this is a review of the recipe AFTER Friedel and my dad had an on-line discussion following the 2-star review that he previously sent in, and after Friedel was kind enough to send a correction of the recipe to Recipezaar. What a difference it made to have the ingredients and instructions made clear by the author. We wound up making 2 more batches because it was so good and easy to make, and it got used as follows: (1) pizza crust for homemade pizza; (2) the dough ingredient in Chef ChrissyO’s Sausage Bread Roll for doggies (that would be me) - her recipe is ID # 28379; and (3) rounded into small individual focaccia breads, which were topped with caramelized onions, chopped tomatoes, chopped artichoke hearts, minced garlic, chopped olives, fresh rosemary, and ground black pepper. As a result of the voracious consumption of these three goodies that subsequently occurred in our household, it is necessary and just to change the words “heavy and chewy” in the previous review to “airy, delicious and extremely versatile” in this review. And, without hesitation or reservation, to upgrade the rating from 2 stars to 5.
Oh, yum,yum,YUM! Ihad never made regular pizza dough before - only whole-wheat. This was so good! I doubled it,because in this house we always have 2 pizzas - one for the Kiddo, because she just likes fresh mushrooms only, and 1 for us since we like green pepper and onion along with the "shooms." Bought a real tasty pound of mozzarella,and with MizzNezz's sauce -it was a winner all the way! No more Pillsbury crusts around here!