Easy Pizza Dough - Detours in Life

I had been searching for a pizza dough recipe that would be easy and versatile. I wanted to be able to keep it handy in the fridge for quick meals and even a small one for a snack here and there. I came across this recipe and tried it and it has been a huge hit! The original recipe can be found over at The Stay At Home Chef.

This recipe is really easy and I did add a few more steps than what the original recipe description calls for. First, I always tend to proof my yeast by combining 3/4 cup of warm water, yeast, and a bit of sugar.

Yeast ready

Yeast ready

I then add the remaining ingredients, flour, olive oil, salt, and the remaining water and sugar. I start out stirring with a wooden spoon but then usually get my hands in there to get the dough mixed well.

Mixing in flour and remaining ingredients

Mixing in flour and remaining ingredients

Dough ready to rise!

Dough ready to rise!

I place the covered dough in a warm, draft free place and let rise for 90 minutes. Once the dough has risen, I then punch it down and place it in a plasticware container to put in the refrigerator.

Dough has risen!

Dough has risen!

Punch dough down.

Punch dough down.

Placed in container and ready for the refrigerator.

Placed in container and ready for the refrigerator.

The first time I fixed this, I would go to the refrigerator a little bit after I put it in there and noticed, the dough would “explode” out of the container. I would need to punch it down again and put the lid back on. Perhaps I need a larger container, but right now I work with what I have. I just pay attention to the dough for a little bit after I place it in the fridge and make sure it doesn’t pop the top off the container.

Exploding dough
When you are ready to make a pizza, depending on size, you can pinch off the dough you need. Roll the dough into a circle and top with your favorite toppings. I bake mine on a pizza tray in a 375˚ oven for 18 minutes and it comes out perfect for my taste. You can use a pizza stone if you have one, but it’s not necessary. The dough will make 4 medium pizzas, but we make personal pizzas and found that it will make 8 to 10 depending on size.

Ready for toppings

Ready for toppings

 

Refrigerator Pizza Dough

2 3/4 cups water
1/3 cup olive oil
1/4 cup brown sugar
1 1/2 Tbsp salt
1 1/2 Tbsp yeast
6 1/2 cups All Purpose Flour *

1. Combine 3/4 cup warm water, follow the temperature on your yeast, with the yeast. Measure out 1/4 cup brown sugar and take 1 tsp of that out of the cup and put in with the yeast and water. Let sit for 5 minutes.

2. Combine remaining ingredients in the bowl with the yeast. Mix thoroughly. Cover with a towel and let rise for 90 minutes.

3. Punch down the dough and place in a plastic container and place in the refrigerator.

4. When you make a pizza, pinch off the dough. Roll out and top with your favorite toppings. Bake in a 375˚ oven for 18 minutes.

We have not had the dough last longer than a week in our household, so I’m not sure if it would make it two weeks or not. It does start to taste a bit different towards the end of the week. I substituted one cup of wheat flour in one time and that tended to accelerate the tasting a bit different towards the end of the week.

 

 

 

 

 

 

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