This dough is one that I have been making for about twenty years, and it always comes out perfect. The only change that I've made is, instead of kneading it like I used to do, I became inspired by the no-knead method in Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Frangois, and now stir the ingredients together. The dough is delicious and flavorful and is super easy to make. Plus, no mixer required! The dough will keep in the refrigerator for up to 5 days, so you can make the dough ahead of time, and bake-off a quick and delicious pizza for dinner.
- 3 cups unbleached all-purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoons instant yeast, at room temperature
- 1 1/4 cups warm water (110° to 1 20°F)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons agave syrup, or 2 tablespoons light brown sugar, packed
1. In a large bowl or a food-safe 4-quart plastic Cambro bucket, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil, and agave or sugar, and stir with a fork until everything is combined well and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.
2. Cover the bowl or bucket with plastic wrap or a fitted lid, and set aside in a warm place to rise for 2 to 3 hours (or up to 6 hours). At this point, you can also refrigerate it, covered, for up to 5 days, or divide the dough into 2 or 4 pieces and freeze them in a sealed zip-top bag (with room for dough expansion) for up to 2 weeks. Thaw the frozen dough overnight in the refrigerator before shaping.
3. Shape and bake the pizza according to the recipe directions.
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Source: Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson
Submitted By: B Smith
Easy-Peasy Pizza Dough