S’kat’s Easy Pizza Dough

S’kat’s Easy Pizza Dough

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 8 mins
  • Yield: 2pizzas

    • About This Recipe

    “Throw away your coupons, put the local greaseries to shame! It’s easy to make pizza dough at home! Prep time includes rising time.”

    Ingredients

  • 1 1/2 cupswater( test on inside of wrist, like for a baby bottle- that’s the right temp!)
  • 1 (1/4 ounce) packet dry yeast
  • 1teaspoonsugar
  • 3 -4cupsbread flour
  • 1tablespooncornmeal
  • 1teaspoonsalt
  • 3tablespoonsolive oil, plus additional as needed

    • Directions

  • Stir together the water, yeast and the sugar.
  • Let rest until the yeast foams, about 3 minutes.
  • Place 2 1/2-cups of the flour, salt and cornmeal in a mixing bowl and combine.
  • Add the yeast mixture and olive oil and stir together to form a sticky dough.
  • Remove from bowl and knead, adding the remaining flour a little at a time until the dough becomes smooth and elastic, about 5 minutes.
  • The longer you knead, the more texture your dough will have.
  • Turn the dough into a lightly oiled bowl.
  • Cover with a dry towel and place in a warm, draft free area.
  • (I usually stick it in the oven. If your oven is cold, very briefly- about 1 minute- turn to highest temp, then off again, well before placing bowl in oven. Let’s not melt any bowls, eh?) Let rise for at least one hour.
  • When dough has doubled in bulk, punch back down.
  • At this point, add any of the optional ingredients at end of recipe, or as desired.
  • Let the dough rise again, until almost doubled, about 30 minutes.
  • Or, if there were no extra additions, shape and add toppings.
  • Bake at 500°F for about 8 minutes.
  • Optional, but worthwhile: fresh herbs (I use basil, oregano and thyme), chopped minced garlic, parmiagiano-reggiano and extra cornmeal for texture.

    • Reviews

  • “This was fantastic. I hated having to wait for it to rise (that’s ALWAYS my problem with making bread of any sort!) but, wow, wow, wow, it was really worth the wait! I will print this and put it in my recipe binder and make it many times. I added garlic salt (out of fresh garlic), basil, and oregano to the dough, and for toppings I used sauteed onions, thawed frozen spinach, yellow squash and sun-dried tomatoes.EXCELLENT!!!”

  • “it was all right,it is alot of work for all right”

  • “Absolutely, hands-down the best pizza dough I’ve tried thus far.The cornmeal gives it the real “pizza crust” texture as opposed to a lot of other pizza dough recipes I’ve tried that have a much more bread-like texture.I actually used this to make calzones, not pizza, but you better believe that I will be using this recipe to make pizza in the immediate future.One minor sub- I didnt have any bread flour, so I used King Arthur Brand white (which is higher in protein than most other white flours, so it worked quite well.)Thank you a million for posting this- After a pretty long search, I think this is *the* pizza dough for me.”

  • “I tried this recipe tonight… Wonderful!. This crust was so fluffy and delicious. This recipe was enough to make 2 pizzas since my family likes different toppings. The idea of mixing in additional ingredients was a real plus!Thanks for this recipe!!!”

  • “This is a great recipe,I increase the amount of a couple ingredients to get more dough. Love pizza !”

  • “We loved this recipe! It came out perfect! I did add some parmesean, dash of garlic powder & italian herbs to the final rising. We’ll be using this recipe alot, my son ate almost a whole pizza by himself! Thanks for sharing!”

  • “i love this recipe!!!but 500 degrees?????my stove would blow sky high(its probably 35-40 yo)”

  • “I’ve tried for many years to make pizza dough and it has always been unsuccessful. This is an easy recipe that l will continue to use. Thanks so much!!!!”

  • “I have just finished making a pizza using this dough, and still have another in the oven. I found it very good and easy to make. In fact, with the exception of the 1 tablespoon cornmeal – which I think is a nice touch, it’s the same pizza dough recipe that I’ve been using for almost 40 years. I like the dough plain, so didn’t add any options. Thank you for an interesting idea to improve my pizzas.”

  • “Another winner from s’kat! After the first rise, I kneaded in a small bit of olive oil, parmesan cheese, and crushed garlic. It made the crust taste wonderful! I made this into 2 smallish pizzas and used the remaining dough to make breadsticks. I put crumbled up bacon, s’kat’s Basic Tomato Sauce (#57352) and mozzarella on the pizza’s, and for the breadsticks, I rolled the dough into a medium sized circle, and covered the top with a light layer of butter with crushed garlic and parmesan cheese mixed in. I then baked the breadsticks at 350 for about 20 minutes until they were golden brown on top. The breadsticks were a BIG hit, and my kids loved their own “mini pizzas”. Next time, I am going to experiment and make a dessert style pizza with the dough, maybe some cinnamon sugar, apples…the possibitlities are endless.I will definitely be making this again and again and again…thanks, s’kat!”

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