I hope you had a wonderful weekend!
Yesterday, we had the pleasure to experience 60 degree weather. I know… 60 degrees isn’t “Summer climate”, but for us Marylander’s its close enough. Winter has been lingering for WAY too long!
Any-who, I woke up early and felt sooo energized. I went for a 3 mile run (I think I may have overdressed because towards the middle of my run I was literally sweating bullets) did some housework, took my doggie to the field to play catch…yup I was living it up. It’s amazing what a bit of Vitamin D can do to the soul.
I was feeling extremely happy and decided to make some homemade pizza dough for later on this week. It’s amazing five years ago if you asked me to make homemade dough, I would seriously look at you and say your crazy. I always thought making any kind of ” dough” was an impossibility. As you can see, years later I faced my fear.
This recipe calls for a handful of ingredients, which makes life easier and less time consuming.
- ¼ oz Active Dry yeast
- 1 cup lukewarm water
- 1 tsp granulated sugar
- 1 tsp sea salt
- 3 cups of unbleached all purpose flour (1 TBS to flour surface)
- 1½ TBS of Extra Virgin Olive Oil (1/2 tsp extra for oiling bowl)
- In a large mixing bowl (I used my stand up Kitchen Maid mixer with my dough attachment), add yeast and water. Whisk until frothy. Let mixture sit for about 5 minutes.
- Meanwhile oil a separate bowl using extra ½ tsp of olive oil.
- Add sugar, salt, and flour. Mix for about 2 minutes, add oil slowly. Mix (or you can knead by hand) for about 5 minutes or until dough is smooth.
- Move dough to the oiled bowl,cover, and allow to rise for about an hour. (The dough should double in size)
- Once the hour mark is up, check the dough.
- If you are planning to use your dough in the next couple of days you can store in an airtight container and place in the fridge.
- If you plan on making the pizza, divide dough in two roll, out on floured surface (make sure you sprinkle extra flour on the surface your rolling your dough!!).
- *Note dough can be placed in the freezer and stored for about 1 month, make sure you thaw before using*