We love making pizza at home. For the longest time I’ve been using the Olive Oil dough recipe from Artisan Bread in 5 Minutes a Day, which is good and easy to make. But this time around I decided to try Pioneer Woman’s pizza crust recipe, which she raves about, and when have I ever made anything of PW’s that’s been less than stellar? Answer: never.
So I got started and I wasn’t too far into the recipe when I realized it called for 1/3 cup of olive oil, and I had… none. There was no going back at this point, so I used regular ol’ vegetable oil. Did it make a difference? No idea. The crust was awesome. A definite winner over the crust I’ve been making. But I shouldn’t have been surprised. When has PW ever steered me wrong? Answer: never.
This was supposed to be a pepperoni and olive pizza. Unfortunately as I started to put the pepperoni on, I realized they’d been in the fridge a little too long and had mold on them. Sad :( So we had olive pizza. And it was delicious! I really didn’t miss the pepperoni at all. You can use whatever toppings you like, of course. Even if it’s just olives.
Pioneer Woman’s Pizza Crust (from her cookbook)
- 1 tsp or 1/2 packet active dry yeast
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 1/3 cup olive (or vegetable) oil, plus more for drizzling
Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water.
Combine the flour and salt in a mixing bowl.
With an electric mixer on low speed, drizzle in the oil until just incorporated. Or, you can use a spoon. Which is what I did.
In a separate bowl, gently stir the yeast/water mixture, and drizzle it into the flour/oil mixture. Mix until the dough forms a ball. You can use your hands if you like, which I did here, until the dough comes together.
Drizzle a little oil into a clean bowl, or mist with cooking spray. Toss the ball of dough in the bowl and turn over to coat in oil.
Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
To prepare the pizza, preheat oven to 500 degrees. Divide the dough in half. Lightly drizzle olive oil on a pizza pan or baking sheet. Or use parchment paper and no oil.
Using your hands, stretch the dough to the desired shape. Spread sauce and/or desired toppings over the dough and bake for 8-10 minutes, until the edges of the crust are golden brown.
The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.