Pizza Dough

A super easy three-ingredient pizza crust with perfect texture – a soft and chewy inside and a crisp crust – no salt or oil.

Pizza is one of the more versatile foods we have – the flour, the dough, the type of crust, the oven, the toppings, the cheese….. Our options are endless. There’s deep dish, thin and crispy, hand tossed, calzone, stromboli, and so on. And each region has their own pizza preferences – Napoli, Chicago style, and New York style are probably the most famous.

And the toppings – oh the toppings! Pizza toppings can be such fun. They are literally your favorite sprinkles artfully placed on bread. You can put just about any kind of topping on your pizza. Come to think of it, toppings are the personality of a pizza. And there are a lot of pizza personalities…..

By now, you may know that I love all kinds of fresh bread. And to have good pizza, you need a good fresh baked crust. Of course, this starts with a good pizza dough recipe. And while you can purchase pizza dough, this is the most simple, straight-forward pizza dough recipe.

Plus, this recipe contains no oil and no salt; so it’s already that much more healthy and better for you. But that also means it’s best eaten fresh. Well, unless you’re a college student, you’re probably going to want to eat your pizza fresh anyway.

Did I mention how easy and versatile this dough is? Oh, and there is a bonus. This recipe calls for cold water so you don’t have to worry about getting the water temperature just right. This is very important since excessive heat can kill the yeast. Though it is a bit unusual, cold recipe really works in this recipe.

This simple dough really does make the best pizza crust. The result is perfect texture and pizza perfect taste.

Ingredients

• 3 cups flour (I used 2 cups whole wheat and 1 cup all purpose)
• 1 tsp SAF yeast
• 1 1/2 cups cold water

Instructions

1. Combine flour and yeast. Add cold water until combined.
2. Mix on low speed for 10-12 minutes.
3. Divide into two balls with extra flour.
4. Cover with Saran Wrap and rest for 2 hours.

1. Roll out on floured surface.
2. For flat bread or salad pizza, pierce all over with fork.
3. Place in hot oven for 4-6 minutes, until golden brown.
4. Pierce a few fork holes and deflate.
5. For pizza, top with sauce, toppings, and cheese if desired. Bake for 4-6 minutes.
6. Cool on wire rack for 2 minutes before slicing.

Notes

I used 2 cups of King Arthur white whole wheat flour and 1 cup all-purpose flour; but feel free to use any whole grain flour or all-purpose flour.  The more whole grain flour you use, the more dense the dough will be. I find that half and half is usually a good balance between nutrition and quality results. It’s up to you though. I’d love to hear how your crust turns out.

I use SAF instant yeast.  If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save. I keep a small portion of SAF yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer.  Yeast stores and keeps extremely well in the freezer. You can use any kind of instant yeast.

I recommend preheating your oven with a pizza stone on the middle rack. This ensures your oven maintains the heat when you open the door to place the pizza dough on the pizza stone.  The hotter the better.

This recipe was adapted from https://veggiesociety.com/best-vegan-pizza-dough-recipe/

Pizza Dough

Rachele (Pebbles and Toast)

A super easy three-ingredient pizza dough – soft and chewy inside with a nice crisp crust.

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 10 minutes mins

Course Bread

Cuisine American, Italian

Servings 2 pizza dough balls

Equipment

• oven

Ingredients

  

• 3 cups flour
• 1 tsp SAF yeast
• 1 ½ cups cold water

Instructions

 

• In a stand mixer bowl, combine the flour and yeast.
• Add cold water and mix on low until combined.
• Continue mixing on low speed for 10-12 minutes.
• Divide into two balls and dust with extra flour.
• Place on a baking sheet or pizza pan and cover with Saran Wrap.
• Allow to rest for 2 hours.
• —-
• Place a pizza stone on the middle rack of the oven.
• Preheat the oven as high as it will go, preferably at least 500 degrees Fahrenheit.
• Roll a dough ball out on floured surface, as thick or thin as you prefer.
• For flat bread or salad pizza, pierce the pizza dough all over with a fork. Place in hot oven for 4-6 minutes, until golden brown. You may need to pierce a few fork holes and deflate.
• For pizza, top with sauce, toppings, and cheese if desired. Bake for 5-6 minutes.
• Cool on wire rack for about 2 minutes before slicing with pizza cutter or sharp knife.

Notes

• I used King Arthur 2 cups white whole wheat flour and 1 cup all purpose flour; but feel free to use any whole grain flour or all-purpose flour.
• I use SAF instant yeast. If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save.
• I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer. Yeast stores and keeps extremely well in the freezer.
• Preheating your oven with a pizza stone ensures the oven maintains the heat when you open the door to place the pizza dough on the pizza stone. The hotter the better.

Keyword bread, dough, pizza, pizza dough, vegan