EVOO Pizza Dough
The perfect pizza dough recipe is easy, fast and provides you with lots of room to experiment - and that's what this one does! Classic with a flavourful EVOO, Herbaceous with Milanese Gremolata or Tuscan Herb Olive Oil or spicy with Chipotle - so much fun to be had!
- 2 ½ cup All Purpose flour
- 1 tbsp Rosemary Honey
- 1 tsp Fleur de Sel
- 2 ¼ tsp Active Dry Yeast
- 3 tbsp Robust EVOO
- 1 cup Warm water (110*F)
- Measure out one cup of warm water in liquid measuring cup and stir in honey to dissolve. Add yeast and let bloom for 10-15 minutes, and yeast should be foamy if still alive and ready to go.
- While the yeast is rising, in a stand mixer bowl with a dough hook, measure out flour into a large bowl along with the salt. Once the yeast has risen, stir in olive oil into yeast. Turn mixer to low and slowly add liquids to the dry ingredients. Once beginning to combine, increase speed to medium and knead the mixture for about 10-15 min or until the dough is elastic in texture.
- Drizzle in 1 tbsp oil into a large clean bowl and add the dough into the bowl, turning over to coat dough with EVOO. Cover with a towel and on the counter to bench proof. Bench proof for 20 min or until dough has doubled in size. You now have a pretty kick ass pizza dough for all uses - pizza, flatbread, stromboli - endless options!
Using a big and flavorful EVOO would be fantastic with this dough recipe or substitute in Tuscan Herb Infused Olive Oil for a herbaceous vibe! And playing with the salt in the recipe gives you another opportunity to play - Bacon Salt, Garlic & Rosemary, Black Salt? So Fun!