Susan's Quick Pizza Dough and and Veggie Topping
Scratch Pizza in !
Ingredients - Quick Pizza DoughYield: Makes enough dough for two 12-inch round pizzas.
- 1¼ cups very warm water (110°F). I like to use spring water
- 1½ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 lb. bread flour (~3-3½ cups, but weigh flour for best results)
- 2 teaspoons Kosher salt (or other uniodized salt)
- 1 tablespoon extra virgin olive oil
Make the Dough
- In a 2-cup measuring cup, sprinkle yeast on top of water, gently stir in sugar and let sit for 3 minutes.
- Meanwhile measure flour and salt into a medium bowl.
- Add the oil to the yeast mixture and add to the flour. Stir to incorporate.
- Scoop the dough mixture onto table or counter top and knead vigorously for 3 minutes. Use a little dusting flour if necessary.
- Round the dough and place back in mixing bowl. Cover. Set bowl in a shallow pan half filled with hot (not to exceed 120°F) water. Let rest for 15 minutes. You may want to preheat your oven and pizza stone to 415°F at this point, depending on how long yours takes to preheat. For information on baking without a stone, see my article and video, No Pizza Stone, No Problem!
- Take the bowl out of water and re-round the dough right in the bowl. Place bowl back in water and let rise for another 15 minutes. If the water in the pan has cooled substantially, replace it with more hot tap water.
- Take dough out of bowl and divide in two. Round and flour each piece and cover with plastic. Rest another 15 minutes. The dough is now ready to be stretched for pizzas!
Veggie Topping (as shown in video)Makes enough topping for two 12-inch round pizzas.
- ¼ cup olive oil
- 3 large bell peppers, sliced
- 2 medium onions, sliced
- 8 oz. sliced mushrooms
- 2 cloves garlic, crushed
- basil, oregano and pepper to taste
- ⅓ cup oil cured olives, chopped
- as desired, mozzarella or other cheese
- ¼ cup chopped parsley
- ¼ cup chopped green onion
- Heat olive oil in large fry pan. Add peppers, onions, and mushrooms.
- Cook over relatively high heat stirring frequently to prevent burning.
- When veggies are just about done, stir in garlic. Add basil, oregano and pepper to taste. Cook a couple of minutes more and turn off heat. Cool in pan a bit before using on pizza dough.
- Spread half of the topping on the stretched pizza dough and put on the cheese, olives, parsley and green onions.
Pizza Preparation and Baking
- Your oven should be preheated to 415°F. If using a pizza stone allow for longer preheating. Check your stone's instructions.
- Stretch one piece of the dough as shown in the video and place on a lightly floured peel.
- Put desired topping on pizza. Not too much, or the dough won't cook sufficiently
- Be careful not to make the topping too thick as it won't bake properly. If you are using a peel, be careful not to get anything wet or oily on the peel.
- Slide the pizza onto the pre-heated pizza stone and bake for about 15 minutes. Pizzas can also be baked at 400°F, which is more appropriate for thicker pizzas.
- The pizza is ready when the bottom is nicely browned and the cheese is bubbling.
- Quantity of water may fluctuate due to ambient humidity.
- Weigh flour for best results! All purpose flour will not work as well and may require less water.
- For a traditional pizza, top with Susan's Pizza Sauce and shredded mozzarella cheese.
- For a roasted vegetable topping, try Susan's Roasted Veggie Pizza
Happy Pizza Making!
© 2019 Susan Sady