\nBy far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker.<\/p>\n
I wish I could take credit for this wonder but Erin McDowell came up with this recipe. Fine semolina flour is used which gives the crusts their marvelous flavor. <\/p>\n
To say this is easy is an understatement. Quickly made, this pizza dough rolls out like dream without the spring back that is so noticeable in many yeast doughs. <\/p>\n
\t\t\t\tBaking gets better when you subscribe\t\t\t\tBaking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.\t\t\t\t<\/p>\n
Need some inspiration as to how to top these? See my International Flatbreads featuring Italian, Greek, Southwestern and French toppings. The Summer Vegetable Tart filling works well also. <\/p>\n
Jump to:<\/p>\n
Why You Need To Make this Recipe<\/p>\n
This is the fastest yeast dough I’ve ever made. It takes minutes to assemble and make and then just 45 minutes to rise.<\/p>\n
Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one.<\/p>\n
The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make that meal.<\/p>\n
Homemade Pizza Crust Ingredients<\/p>\n
FRONT ROW: Instant yeast, olive or canola oil, salt<\/p>\n
BACK ROW: All-purpose flour, semolina flour, water<\/p>\n
Fine Semolina Flour is normally used for pasta or couscous in Italian and middle eastern recipes. It is golden colored flour and very high in gluten which also explains the quick rise and increased flavor of the dough.<\/p>\n
Olive Oil or Canola Oil can be used. Olive oil provides the most taste.<\/p>\n
Instant Yeast is preferred but active dry yeast is fine also. As a normal practice, instant or active dry, I add it to the liquid ingredients to give it a head start while I prep the rest of the ingredients. I started doing this because I once made a dough where it had all these tiny bumps all over it. I later realized that was undissolved instant yeast.<\/p>\n
The water should be about 90\u00b0F for the best results.<\/p>\n
Be sure to see the recipe card below for the exact ingredients and instructions. <\/p>\n
Step by Step Instructions<\/p>\n
To use the food processor, just follow the same steps. Process for 30 seconds are so to knead. <\/p>\n
Step 1. Combine the flour, semolina flour, and salt in the bowl of a mixer. Step 2. Combine the water, oil and instant yeast. Step 3. Mix the liquids and yeast together and let it sit for a few minutes. Step 4. Give the liquids a good mix and pour over the flour in the mixing bowl.<\/p>\n
Step 5. Mix slowly with a dough hook if available until all is moistened. Raise the speed to 3 or 4 or as called for by your mixer and beat for 3 minutes. Remove the dough, place the top of the dough in the bottom of the mixer and mix again for a minute. Step 6. Spray the container in which the dough will rise and set aside. Remove the dough and knead it once or twice to make a smooth ball. Place it in the container and flatten it. Step 7. Cover the dough with plastic wrap. Mark the time on top. Step 8. Let it rise until it has doubled in bulk. <\/p>\n
Step 9. If using later, deflate the risen dough, recover with plastic wrap and store in the fridge for up to 3 days. Step 10. When ready to use, turn out. Here I have turned it out without deflating because I wanted you to see the dough will rise again in the fridge. Step 11. Shape into a round if rolling out into a circle. Step 12. Shape into an oval if rolling into an oval. <\/p>\n
Step 13. Roll the oval into a long oblong. I generally divide the dough into 4ths, using one each for the flatbread or pizza crust. It will be thin. However, any amount of dough can be used. If you like a thick crust, divide into 3, thinner, divide into 5 or 6. Step 14. Prick the dough with a fork. After doing several this way, they seem to rise anyway so I guess it doesn’t really matter. Step 15. For a pizza crust, roll a quarter of the dough into circle. Step 16. I discovered that rolling 75 grams of the dough into a 7″ round and baking yielded a perfect “pita pocket”. After baking, it will be quite high. As you can see it makes a perfect pocket.<\/p>\n
Recipe FAQS<\/p>\n
Should pizza or flatbread crusts need to be par baked? Not necessarily but it’s a great when topping and finishing baking. By baking the crust halfway through, it only needs to be topped and baked to heat everything through. What does the oil in the pizza dough do? The oil helps the crust roll out easily and also keeps the finished crust moist if using a thick crust. What flour should be used for the crust? All-purpose flour is fine, adding semolina makes it better. Bread flour because of it’s higher protein count is ideal. <\/p>\n
Expert Tips<\/p>\n
While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back.<\/p>\n
Semolina flour adds a dimension to this dough that other crusts do not have. However, if you can’t find it, substitute all-purpose flour in the same amount.<\/p>\n
Unbaked or par baked crusts can be frozen. Freeze the crusts until hard and wrap well in foil. They will last for several months. Thaw at room temperature, top and bake. <\/p>\n
Sea Salt is ideal but table salt can be substituted by reducing it to 1 \u00bc teaspoons.<\/p>\n
Other Interesting Breads<\/p>\n
If you love this Homemade Pizza Dough, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.<\/p>\n
Homemade Pizza Dough<\/p>\n
Helen S Fletcher<\/p>\n
By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker.<\/p>\n
Prep Time 30 minutes minsCook Time 14 minutes minsRising Time 45 minutes mins<\/p>\n
\t\tCourse PizzaCuisine American<\/p>\n
\t\tServings 6 crustsCalories 409 kcal<\/p>\n
Instructions\u00a0*If using table salt, reduce to 1 \u00bc teaspoonsFit the electric mixer with a dough hook if available. If using a processor, follow the same steps.Add the all-purpose flour, semolina flour and salt to the bowl. Mix the water, oil and yeast together. Let sit for a few minutes. Add it to the flour mixture. Mix on low to moisten the flour. Raise the speed of the mixer to 3 or 4 as your mixer suggests and beat for 3 minutes. Stop the mixer and remove the dough. Turn the topside of the dough to the bottom of the mixer and mix for another minute. Spray a container at least twice the size of the dough with a non-stick baking release. Set aside.Remove the dough from the mixer and knead several times. Shape into a round ball. Place it in the sprayed container. Cover with plastic wrap and place the top on the container. Let rise for about 45 to 60 minutes until doubled. Use immediately or place in the fridge up to 3 days.Preheat the oven to 425\u00b0F. Place the oven rack on the lowest rung. Divide the dough into 4 pieces about 230 grams each. For flatbreads roll into a 12″ x 6″ oval. For pizza crusts roll into a 10″ round. Do not let them rise. To par bake, place them on a parchment lined baking sheet and bake for about 8 to 10 minutes. They most likely will have some really puffed up areas. They should only be about half baked and without much color. Immediately cover with a folded tea towel until cooled. This keeps the crusts pliable. If they are still puffed up, gently deflate them so the crust is even.These can be cooled, wrapped well in foil and frozen for several months. To use, position the oven rack in the middle. Simply top them as desired, finish with cheese and bake in a 400\u00b0F oven for 10 to 15 minutes. If the crusts are frozen when thawed, add addtional time. Additional sizes are 6 crusts at 155 grams each for 10″ x 5″ ovals or 8″ crusts. 200 grams makes a 12″ crust. Last but certainly not least use 75 grams rolled into 6″ rounds to make the “pita pockets” .<\/p>\n
NotesThere is always an abundance of photos to guide you in the post above.
\nAs always, I recommend using\u00a0a scale for accuracy and consistency.\u00a0 Flour, in particular, is difficult to measure by volume. \u00a0For my recipes, I use\u00a0140 grams per cup of unsifted\u00a0 all-purpose, bread or whole wheat flour and 125 grams of cake flour.\u00a0Others may use different weights so use whatever they suggest.
\n___________________________________________________________
\nThis is the fastest yeast dough I’ve ever made. It takes minutes to assemble and make and then just 45 minutes to rise.
\nDespite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one.
\nThe crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make. Wrap well in foil. They will last for several months. Thaw at room temperature, top and bake.\u00a0
\nWhile the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back when rolled.
\nSemolina flour adds a dimension to this dough that other crusts do not have. You are looking for fine ground. \u00a0However, if you can’t find it, substitute all-purpose flour in the same amount. \u00a0Semolina flour can be found in Italian markets, Bob’s Red Mill is the brand often found in grocery stores and, of course, Amazon.
\nSea Salt is ideal but table salt can be substituted by reducing it to 1 \u00bc teaspoons.
\n\u00a0
\nNutritionServing: 6crustsCalories: 409kcalCarbohydrates: 62gProtein: 9gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 583mgPotassium: 96mgFiber: 2gSugar: 0.2gCalcium: 13mgIron: 4mg<\/p>\n","protected":false},"excerpt":{"rendered":"
By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to […]<\/p>\n","protected":false},"author":1,"featured_media":150,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-149","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=149"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/149\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/150"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}