Better-Than-Take-Out Pizza Dough

IMG_0927You can make—and bake!—pizza made from this dough in the time it takes to order and pick up a pizza. I’ve been using this recipe to make personal pan pizzas for about 15 years now, and it’s always warmly welcomed by family and guests. This summer, my husband and I have used this dough to make and bake a couple pizzas in the Big Green Egg, and those are definitely killer. (Greek pizza pictured here—full recipe to come.) I’m posting this not only because it’s so easy and tasty, but because my scrawled pen and paper recipe is worn and tattered beyond legibility. My daughter-in-law Jess wanted to make this dough once, but she couldn’t make heads or tails of the faded chicken scratching on the recipe once she found it. So before this family fave is lost for all eternity, I’ll post it. And run a hard copy for back up. Cause that’s how I roll.

Oh, and where did I find this super simple gem? It was featured in a Family Fun magazine in the 90’s. It uses yeast, but really people, it’s nothing to be afraid of. Embrace the yeast! It’s your friend! This dough is no more difficult than mixing up a batch of Play-Doh. Only this, you can eat.

Makes 8 personal pan pizzas, or two 12-inch pizzas

1 cup warm tap water
2 1/2 teaspoons dry yeast (or 1 package, if using individual packets)
2 tablespoons olive oil
1/2 teaspoon salt
2 1/2 cups all-purpose flour, divided
olive oil
corn meal

Preheat oven to 425° Fahrenheit. Rinse large mixing bowl with hot water to warm it. (Especially important in winter to take the chill off the bowl, which could reduce water temp and keep yeast from rising properly.) Add warm water to bowl. Sprinkle yeast on top of water. Let stand 5 minutes, or until yeast is dissolved (water will be cloudy and/or foamy).

Stir in olive oil, salt, and 1 cup of the flour with large wooden spoon. Add remaining 1 1/2 cup flour and stir until dough begins to cling to spoon, and most of flour is incorporated into loose ball.

Sprinkle butcher block or large cutting board with flour. Drop dough down onto board, and knead by bringing outside edges in and punching them into the center of ball. Sprinkle flour on top when dough gets sticky. Repeat until dough is smooth and elastic. Pour 1-2 tablespoons of olive oil in a medium bowl and rotate to coat. Drop kneaded dough into oiled bowl, and then flip dough, so that whole ball is coated in oil. Cover with damp towel, and place in sink. Fill sink about a quarter or third with very warm water. Let dough rise for 30 minutes.

Punch dough down and toss onto floured board. Divide into 8 pieces for personal pan pizzas, or 2 pieces for a couple of 12-inch pizzas.

To make personal pan pizzas:

Lightly oil 3 baking sheets, and sprinkle with a light dusting of cornmeal. Form dough pieces into balls by binging outside edges in to center a couple times. Roll a ball out flat with rolling pin, about 8 inches in diameter. Place up to 3 crusts on a baking sheet, zig zagging to fit. Top with purchased marinara sauce, spreading to within 1 inch of edges. Add other toppings such as grated mozzarella cheese, chopped green peppers, onions, olives, mushrooms, pepperoni, sausage, etc. Bake in preheated oven for 12 minutes, with pans on top, middle and bottom racks. Rotate pans half way through baking – top to bottom, bottom to middle, and middle to top. Move to wire rack to cool for 5 minutes. Serve.

To make two 12-inch pizzas:

Lightly oil 2 round baking sheets, and sprinkle with a light dusting of cornmeal. Form each dough piece into a ball by binging outside edges in to center a couple times. Roll a ball out flat with rolling pin, about 12 inches in diameter. Move dough to prepared pans. Top with purchased marinara sauce, spreading to within 1 inch of edges. Add other toppings as desired. Bake in preheated oven for 12 minutes, rotating pans in oven halfway through baking. Slice and serve.

P.S. Changed the name of this recipe from Easier-than-take-out to Better-than-take-out, after reading my friend Peggy’s hilarious synopsis of her attempt at this dough in the comments below. In the end, she loved it! So it’s worth trying to get this one right.

4 thoughts on “Better-Than-Take-Out Pizza Dough

  1. So, I’m not what you would call an advanced cook, but you said not to be afraid because it had the word yeast in it. I should have been more afraid of the words rolling pin. I had a little trouble with my bowl full of rising dough floating around in the sink. I had to catch it a few times. But it turned out ok. The rolling out thing kind of made a mess and my family mocked me because my pizzas were anything but round, but I got the last laugh since they ate every piece and left the table with smiles on their faces. Is it easier than take out? Um, I am just not sure about that. Is it ten times better than take out. Oh, yah. Would I make it again? Yes…especially if I was in a rolling pin kind of mood.

    • OK, not easier than take out, but just as quick! I’ll revise my name for you, Peggy. And you’ll get the hang of it and end up with better rounds after you make it a few times. As far as the rolling pin mood…you’re making me laugh. :o)

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