Last Saturday we had another Saturday Night Dinner, this time featuring pizza. Guests all brought toppings and we provided dough, sauce and a hot BBQ. Everyone was so excited about the dough, quick and requiring no kneading, that I promised to post the recipe here.
Of course, that is not a picture of pizza up there, is it? The beauty of this dough is that it really does sort of a double (or infinite?) duty. It’s great for pizza, but it also makes quick and snazzy dinner rolls or a rustic loaf just as handily. Here I’ve rolled out the dough in a rectangle and layered in cheddar cheese and dried dill. I then rolled up into a log and sliced (like you would do with cinnamon rolls). I believe I baked the rolls at 350F for 25 minutes.
OK, on with the Pizza Dough recipe:
- 2.75 c. lukewarm H2O
- 1.5 T active dry yeast
- 1 T sugar
- 1.5 T salt
- .25 c extra virgin olive oil
- 6.5 c (or so) of all purpose flour
Mix together the sugar, yeast and water and let proof for 5 minutes. Add in salt and olive oil and begin integrating flour 1/2 cup at a time, just stirring. Really, you don’t need to knead!
Cover (not airtight) and let sit at room temperature for 2 hours. Your dough is ready to use! You can also refrigerate your dough (also not airtight) for up to 12 days. The longer it sits in the fridge, the more of a sour characteristic the dough will take on.
To cook:
Pinch off a grapefruit sized ball of dough and roll out. Top and bake at 500F (or as hot as your oven goes) for 5-7 minutes. You may need to cook a little longer if you loaded up on toppings 
Tags: Baking, Breads, cheese, cooking, dill, dinner rolls, flour, food, rolls
September 6, 2008 at 7:38 pm
I make the same pizza dough. Love that it’s so easy. I’ve also made rolls with the dough. Sometimes I sprinkle in minced thyme and savory with some parmigiano. I’ll have to try the cheddar and dill sometime. The picture is mouthwatering! –D.Horst Liverpool, NY
September 6, 2008 at 8:59 pm
What a great way to leave leftove pizza dough!!YUM