| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 6 dough balls |
Ingredients
- 1/4 cup warm water, 105 degrees F
- 1/2 envelope dry yeast (1 1/8 teaspoons)
- 1/2 cup room temperature water
- 3 tablespoons extra-virgin olive oil, plus more for oiling the bowl
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt, plus more for topping
Instructions
- Preheat oven to 350 degrees F.
- Add the warm water into a small mixing bowl or a standard 2 cup measure, sprinkle the yeast over the warm water and let stand until the yeast softens, 3 to 5 minutes. Mix slightly to dissolve yeast and allow it to proof for another 15 minutes in a warm spot in the kitchen. Add the room temperature water and 1 tablespoon of the olive oil to the yeast mixture and stir to combine. Measure the flour and the salt into the bowl of a stand mixer. Combine on very low speed with the paddle attachment. Slowly add the liquid ingredients to the dry, and increase the speed of the mixer slightly to incorporate the mass. Stop the mixer and replace the paddle with a dough hook if you have one. Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes. Place the dough on a floured board and knead the dough by hand for another 1 to 2 minutes. Add flour to dust as needed to prevent sticking. Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean towel, let stand until dough doubles in size, about 1 hour.
- When the dough has doubled in bulk, divide it into 6 equal pieces (about 6 ounces each). Set the pieces of dough being used on a sheet pan and cover with a clean towel or plastic wrap. (Dough not being used can be placed in the refrigerator or frozen until ready to use.) With a rolling pin on a lightly floured surface, roll each piece of dough as evenly as possible into a 10-inch circle, dusting lightly with flour, as necessary.
- Cover with toppings and bake until golden brown, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 183 mg |
Reviews
Who needs sugar?…I followed the recipe exactly with fresh ingredients (KAF), divided into 4 pieces and placed in sandwich bags in the frig. When I want a thin crust, pull out one bag, roll out and place in a heavy metal cake pan and cook as directed (maybe another 5 minutes). Use two or 3 and you will have a deep dish!…and I do this in a Cuisinart toaster oven! Thank you Cat, I now can have pizza or whatever.
This dough did not rise because it did not have sugar. When using yeast you usually need sugar because the yeast eats the sugar, this produces the gas which causes the bread to rice. I’m Food Science teacher and this is how I know this.
good recipe made it 4 times with good results. A few hints for those of you having problems. #1 always check the date on your yeast package! also be sure to proof the yeast that is why she has you place it in warm water with sugar, if it does not foam after 10 minutes your yeast is dead. #2 it needs to be in a warm place to rise an easy way is to place a pan of hot water in your oven, turned off, along with the dough. This will keep the perfect temp. I also cheated once and used my bread machine using this recipe worked great.
For those who had a hard time getting the dough to rise, this is how I solved that…At first following the recipe, the dough did not rise. I had it on the warmed stove as I was baking a pie in the oven below, but that wasn’t even enough heat. After I took out the pie, I put the dough in the oven when it was at about 200. It rose beautifully then.
Iam looking for cat cora recipe for a bread machine it’s call cinnamon loaf she show it on her You Tube part one. i went everwhere but could not fine it help!!!!!!!!!!!!!!!!.if you fine sent it to my email. birdwomen1111@hotmail.com
thank’s.
thank’s.
I tried this recipe and the temp you cook it at 350? , it didn’t take 10 minutes, it took more like 30 minutes. Anyone knows you have to cook pizza dough at at least 400?. I don’t know if it had something to do w/ olive oil in the dough, but it took longer then I anticipated. Also, it didn’t rise like other recipes I’ve made. Tough dough.
The recipe called for 3 tablespoons of oil plus more for the bowl but only used one, plus my dough didnt rise!!! I waited and waited but it never got any bigger. plus the recipe says you dont need to prebake the dough, just add the toppings and bake 10 mins. but I tried this and it didnt work. If you want it to come out right you have to prebake the crust. I was really disappointed.
Pizza dough didn’t rise, and recipe calls for 3 tbs of olive oil in ingredients, but only ask for one in instructions?? I guess other 2 are the the bowl…not sure? Overall it was a easy recipe. Thanks!
I tried this recipe but the dough didn’t rise. I thought since it was an “easy” recipe, it was meant to rise when baked. It didn’t. Then I researched other recipes for pizza dough, and found that all the other recipes call for a small amount of sugar or honey. I learned that yeast requires sugar to to make the dough rise. If I missed sugar on the list of ingredients in this recipe, I hope someone will point it out. I wasted a lot of other ingredients that I bought for the pizza toppings.
Hey what a great recipe, my family loved it!!! tried a couple of other recipes and finally this is the one!!! Congrats Cat Cora you are a true Iron Cheffffff!!!