I didn’t believe it, but it’s true, making pizza dough from scratch is really simple. It is also fun, and doesn’t take a lot of time. Plus, it saves a lot of $dough$ too (pardon the pun!).
There’s no more excuses for not giving it a try!
I recently had the opportunity to receive a private lesson from a baking guru friend of mine. I couldn’t believe how fast it took. The longest part of the process is the rising, but you can use that time to chop all of your pizza toppings and make a sauce.
- 1 package of dry yeast (2 1/2 tsp.) (Quick-rising is good if you are in a hurry)
- 1 cup warm water
- 1/2 tsp. salt
- 2 tsp. olive oil
- 2 1/2 cups flour
Experiment with mixing different flours vs. using entirely all white; I try to source organic flour and if it’s local (i.e. Speerville Mill)
- Dissolve yeast in 1 cup of warm water in the bottom of a warm mixing bowl. Add salt, oil and flour. Mix above, form into a ball, and knead for 5 min. (or use dough setting on bread maker). If the dough is sticky-wet to the touch, add a dusting more of flour. If it is a little dry, add a touch more water.
- Let the dough rise in a lightly greased bowl, in a warm room, for about 1 hour.
- Punch down the dough. This is the process by which you remove air from the dough.
- Spread the dough ball onto a lightly oiled baking sheet. Work the dough so it is fairly evenly stretched across your baking sheet. This is the funnest part for me.
- Add your sauce and desired toppings and bake for 15-20 min. at 450 degrees.
Many thanks to Del Seto of Side By Each Farm for the dough making lesson! I tried it on my own for the first time last night and it was a success!
Blog written by: Su Morin, The Ecology Action Centre’s Community Food Coordinator for Cumberland County, NS.
Adventures in Local Food is your source for food news in Nova Scotia, from pickles to policy. It is a project organized by the Ecology Action Centre. Learn more about our program at https://www.ecologyaction.ca/ourfood