As I sit down to write this blog post, I hear Dean Martin crooning away in the background When the moon hits your eye like a big pizza pie, That’s Amore, That’s Amore! About now I’m wishing I could make it to old Napoli but thanks to COVID who knows when that will even be possible. The way I see it, if we can’t travel to Italy, we can at least eat like we’re there! I have been making my own dough off and on for years but have really made it a habit since the Pandemic started last year. There’s just something so comforting about making your own bread isn’t there? And we have certainly all needed a little comfort over this past year. My next bread adventure will be sour dough I think. I can’t believe I haven’t gotten on that bandwagon. I guess maybe I’ve found it a bit intimidating. But it’s time I took a chance!
This pizza dough recipe is quick to throw together since you use quick-rise yeast so you don’t have to worry about dissolving the yeast before mixing it with the flour. It will make two 12” pizzas, I used to make one pizza and one pan of garlic fingers. Lately I’ve been doing a 15” round pizza instead. Stay tuned for a wonderfully rich and flavourful homemade pizza sauce and a quick and easy donair sauce that doesn’t require freezing.
Quick Mixing Pizza Dough
Equipment
- Mixing bowl
- Pizza pans
- Measuring cups
- Measuring spoons
Ingredients
- 2 1/2 Cups All purpose flour
- 1 Tsp Salt
- 1/4 Cup Vegetable oil
- 1 Pkg Quick-rise yeast
- 1 Cup Hot water
Instructions
- In a large bowl, combine 1 1/2 cups of the flour with the yeast and salt.
- Pour hot (not boiling) water and oil into the flour mixture and mix well. Mix in remaining cup of flour until dough can be gathered into a slightly sticky ball. Knead and shape dough.
- Let rise 1 hour. Punch down and put into two greased 12” pans. Let rise 1 more hour. Add toppings and bake for approximately 20 minutes.
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