Somehow, it has only recently crossed my mind that making my own pizza dough would be cheaper, tastier, and even easier than buying a store-bought dough or crust. I think years of Boboli crusts and frozen pizzas have warped my mind. Or perhaps it's because, now that I work from home and for myself, I have more time to use my brain? Regardless of the reason, take my advice: Make your own pizza dough. You won't be disappointed.
Over the weekend, I experimented with a few different recipes, and this one was my favorite. The dough was easy to stretch out to my desired thickness, and the combination of white flour with whole wheat prevented the dough from becoming too dense (one of the other whole wheat doughs I made was a little too dense for my liking). Next time, though, I might omit a wee bit of the salt - the dough tasted a little oversalted (my salt fiend friends didn't seem to notice, though).
No-Yeast Pizza Dough
Yields: 1 pizza crust
Adapted slightly from Kristin in Her Kitchen
-1 1/2 cups regular whole wheat flour
-1/2 cup white flour
-1 teaspoon salt
-2 teaspoons baking powder
-3/4 cup water
-1/4 cup olive oil
Directions:
1.) Preheat oven to 400 degrees. Combine all ingredients together in a bowl and knead by hand in bowl for about 2 minutes.
2.) Place dough onto baking sheet and press out into desired shape (thinner crust works better for this recipe). Bake for 5-10 minutes (depending on how thick it is).
3.) Take crust out of the oven, add sauce and toppings, then bake for another 8-10 minutes, or until toppings are cooked and edges of crust are lightly browned. (We topped ours with thin slices of tomato and scallions, and our second pizza was topped with caramelized onions).
*Side note: Before starting step 2, I refrigerated the dough until I needed it. According to Alton Brown, you can refrigerate pizza dough for up to 6 days.
Now seriously: How easy is that?!?!? And SO worth it. You can definitely taste the difference between homemade pizza dough and store-bought.
Have you ever made your own pizza dough before? What's your favorite recipe?
Love this! Thanks for trying out a bunch of recipes and relaying the best one. Frankly, I often buy dough from Whole Foods because waiting for it to rise at home is such a pain when you want a quick and easy dinner like pizza. This is perfect!
ReplyDeleteYes, no waiting necessary for this one! I don't think I'd have the patience to wait for dough to rise haha.
DeleteI will have to test this out! Nick and I have been talking about whether its worth making your own dough...definitely need to try! Thanks for testing all of these :)
ReplyDeleteDefinitely worth it! I was so glad I finally gave it a try.
DeleteI've never made my own pizza dough before. But I like this because it seems to easy!
ReplyDeleteI'm going to have to give this a try! We are pizza fiends in my house, but that usually means ordering in. I would love to be able to whip up a white pie after work one night.
ReplyDeleteThis would be perfect for a weeknight meal - it literally took me 5 minutes to make the dough. So easy!
Deletei have this grand vision of trying out recipes, but then it's so long in between each one i forget... this sounds great, though, so quick!
ReplyDeleteThis looks like a fun way to spend a Saturday!
ReplyDeleteSo interesting that this doesn't use yeast. I always use a recipe from King Arthur Flour.
ReplyDeleteI'm always looking for more pizza dough recipes. I usually use Jim Lahey's no-knead pizza dough...but the problem with that is you have to remember to make it at least a day in advance!
ReplyDeleteThank you for the quick, easy recipe! This crust was wonderful! I added some Italian seasoning to the dough to help give it some more flavor. I will definitely make this again! I'm also looking forward to following you for some more recipe ideas.
ReplyDeleteI love the addition of Italian seasoning! Glad you liked this recipe.
DeleteCan you freeze this dough? Or will it became unusable?
ReplyDeleteYou should definitely be able to freeze this dough. I'd just let it thaw for several hours in the fridge before you plan to use it, to give it enough time to be pliable again. Thanks!
DeleteJust used this recipe and everyone loved it!
ReplyDeleteSo glad to hear it!
DeleteGreat recipe Michelle I will definately be giving this a go... just wondering if you would recommend it as a dough for a pizza scroll/pinwheel?
ReplyDeleteI think it could definitely work for a pinwheel!
DeleteCan it be frozen?
ReplyDeleteHi Jade - this can definitely be frozen! Just let it thaw in the fridge for a few hours when you're ready to use it.
DeleteMichelle, thank you for this recipe.
ReplyDeleteMy daughter cannot eat yeast and this recipe was exactly what I was looking for.