Before moving to the farm, pizza delivery was a weekly affair. However, delivery does not happen in the middle of the country! I had played around with pizza crust in the past. Mostly to get the kids involved by topping and baking their individual pizzas. I’ve tried many recipes over the past few years. Some have been really good, but I have never tried a recipe that when I knew my search was over until this crust.
This recipe is almost as simple and picking up the phone to order a pizza, but the flavor is much better! (The fruiter the olive oil the better the flavor.) No kidding, it takes just a matter of minutes to mix up this dough using my heavy-duty Kitchen Aid mixer with a dough hook. Allow the dough to rise for two hours. Then you are ready to prepare your homemade pizza or refrigerate the dough to use over the next 12 days. You will get about three 10-inch pizzas from this dough.
Most recipes will recommend a pizza stone. I have used stones and pans, and I prefer a large, heavy-gauge baking sheet with sides. The sides will keep the oil from dripping in the oven, and a heavy-gauge pan holds enough heat to brown and crisp the crust nicely. This crust also doubles as a nice focaccia bread! (Recipe below, no picture of the focaccia, sorry!)
Thirty minutes before baking time, preheat the oven to 425 °F. Prepare this simple, no-cook sauce and measure and prepare all of your toppings in advance. Remove from the pan immediately and serve.
Olive Oil Dough for Homemade Pizza
- 2¾ c. lukewarm water
- 1½ tbsp. granulated yeast (2 packets)
- 1½ tbsp. kosher salt
- 1 tbsp. sugar
- ¼ c. extra virgin olive oil
- 6½ c. unbleached all-purpose flour
- Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the flour without kneading, using a spoon, a 12-cup capacity food processor (with dough attachment), or heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
- To prepare the pizza: Thirty minutes before baking time, preheat the oven to 425°F (or you could go up to 550°F).
- Prepare and measure all of the toppings, set aside.
- Dust the surface of the refrigerated dough with flour and cut off a grapefruit-size piece. Dust the piece with flour and quickly shape it not a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Flatten the dough with your hands and a rolling pin on a flour dusted wooden board to begin flattening. Once you gave flattened it to about 1-inch thick move to your pan and continue to flatter and shape with your fingertips. You may need to allow the rolled dough to relax for a few minutes to allow further shaping.
- Top with a small amount of sauce and spread, leaving ½-inch to 1-inch pizza sauce. Top with mozzarella and toppings of your choice.
- Bake for 8 to 12 minutes, depending on the temperature used. Remove from oven when the pizza is evenly browned and cheese has melted.
- NOTES: You c
You can mix and store the dough in the same container if you prefer. You need a large food-grade container that holds about five quarts. If you double the recipe you will need a container that holds at least ten quarts. Sam's Club has a few good options. I have punched a hole in the lid of mine and use it specifically for my dough.
Pizza Sauce for Homemade Pizza
- 1 (28-oz.) can crushed tomatoes
- 2 (6-oz.) cans tomato paste
- 2 tbsp. extra virgin olive oil
- 1 tbsp. Italian seasoning
- 1 tbsp. dried oregano
- 1 tsp. onion powder
- 2 cloves garlic, minced
- ¼ tsp. red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. sugar
- Place all ingredients in a large bowl and stir to combine. Store in refrigerator.
If you prefer a completely smooth consistency you pour the mixture into a blender and pulse several times.
Can be frozen.
Can be frozen.
- Suggested toppings:
- Onions and fresh rosemary
- Cherry tomatoes, halved with chopped fresh basil.
- Black olives and goat cheese.
- Grease a baking sheet with a rim with olive oil, set aside. Preheat oven to 425°F, with an empty broiler pan on any shelf that won't interfere with the focaccia.
- Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Flatter it to a ½-inch to ¾-inch thick using your fingertips with a minimal amount of additional flour. Please the dough on the greased baking sheet.
- Top dough with your desired toppings. Drizzle lightly with olive oil. You do not want to cover the whole surface with toppings or oil. Sprinkle with salt and freshly ground black pepper.
- Allow the focaccia to rest and rise for 20 minutes.
- After the focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot tap water into a broiler tray and quickly close the oven door. Bake for about 25 minutes, or until the crust is medium brown. Be careful not to burn the toppings. The baking time will vary according to the focaccia's thickness.
- Cut into wedges and serve warm.
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