Being the good little cook-daughter that I am, I agreed to help my mom out with food for the Super Bowl party she hosted tonight. I mentioned that an Italian bread recipe we tried in class the other week can also work as pizza dough and she was instantly hooked on the idea of making homemade pizza. I pulled a recipe for pizza sauce from Food.com and edited it a bit (recipe in a separate post), and we used the basic pizza dough recipe from Mark Bittman’s How to Cook Everything. The dough is incredibly easy to pull together and takes just 1 to 2 hours to rise. You can mix it by hand, or with a mixer or food processor—my mom and I made five batches of dough, using both the KitchenAid mixer and the food processor, and we found that the food processor blended the ingredients together faster and more evenly, so the recipe below is based around the use of a food processor. The result was soft dough that crisped up just right when baked and made for a delicious slightly crunchy, chewy crust.
|The dough, fresh out of the food processor|
|The dough, after rounding|
|The dough, risen to twice its size|
Yield: Makes 1 large or 2 small pizzas
Time: 10 minutes to blend and knead, 1-2 hours to let rest and rise
Special equipment: Food processor or mixer
- 1 tsp. instant or rapid-rise yeast
- 3 cups all-purpose or bread flour (we used bread flour), plus more for dusting
- 2 tsp. kosher or sea salt
- 1 cup of room temperature water, plus more if needed
- 2 tbsp. extra virgin olive oil, plus more to coat the bowls used to hold the dough
This dough is very easy to make and it’s ready for your favorite pizza sauces and toppings in no time! If you want to use a mixer to make this, follow the same steps, but use your dough hook to blend the dough. Traditional pizzas (we used a red sauce, cheese, and a variety of toppings) should take about 10-15 minutes to cook.