I’ve referred to this recipe in past posts but I use it so often that I thought it deserved a page of it’s own. This is my go-to pizza dough recipe. I come back to it again and again with great results. It’s easy to make with a stand mixer, a bread machine or by hand and I’ve used it for pizza, calzones and pinwheels with no issue. You may wish to leave out the granulated garlic depending on what you are making or you may wish to mix in other herbs. Get creative with it.
- 1½ cups warm water
- 4 cups flour
- 2 tbsn olive oil
- 1 tsp granulated garlic
- 1 tsp sugar
- 2 tsp salt
- 2¼ tsp yeast (quick rise or bread machine)
- If using a bread machine or stand mixer with a dough hook add ingredients to the bowl in the order listed above and turn your machine on. Let it run until the dough forms a smooth ball around the hook (or paddle). Continue to run your machine for another 60 seconds or so. Remove dough from the hook and place in an oiled bowl. Cover with a damp tea towel and let rise in a warm location for at least an hour or until doubled in size.
- If making dough by hand, mix water, sugar and yeast. Set aside. Mix dry ingredients before adding liquid. Stir with a fork until well incorporated and then turn out onto a floured surface. Knead dough until smooth and elastic (at least 5 min) before allowing to rest and rise as indicated above.
- This makes enough for two large pizzas, two dozen pinwheels or about 10 calzones. Baking will vary depending on how you are using it. I like to bake it on a fairly high temp or even on the bbq.
- Letting it go through a second rise after shaping your dough (rolling it out for pizza or forming into calzones or rolls) will give you a softer, more bread like crust. Throwing it straight on the bbq after just one rise will give you a thin and crispy crust.
I hope you give this a try and pin it for later because if you’re like me, you’ll want this one ready and easy to find on a regular basis!