Quick & Easy Pizza Dough.

So many of you asked for my dough recipe last week after sharing this picture on Instagram, so here I am to deliver the goods!

I have been using this recipe for years, making it through college and perfecting it over time. It’s a quick & easy staple, perfect in the oven, or even on the grill, and I hope it makes its way into your house as often as it does mine!

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Quick & Easy Pizza Dough.

Ingredients.
1 envelope instant yeast. ( make sure it is INSTANT. I have used Aldi brand, Fleischmann’s, and Red Star, all similar in my book).
1 1/2 cups warm tap water.
1 tablespoon sugar
1 teaspoon salt
1 tablespoon Olive Oil
4 cups of flour, plus some extra for rolling out.

Directions.
1. Empty envelope of active yeast into the cup of warm water. I use tap water, and ‘warm’ to me means just before it starts to turn too hot to touch. If your water is too hot, it will kill the yeast. Think of it like the perfect bath tub temp! Add the sugar, lightly stir, and allow the liquid to sit for 10 minutes. The water will turn a murky beige color, and bubbles will form, which means the yeast is growing and eating the sugar. Wahoo, SCIENCE!
2. If you don’t have a stand mixer, like a kitchen aid or something similar, grab a large bowl, add your flour, salt, olive oil, and yeast mixture. Begin to mix with your hands until a dough comes together. Once everything is combined, sprinkle some flour on your counter, pour the dough out, and begin to “kneed” said dough until it isn’t sticking to your hands and is smooth in texture. This process usually takes a good 5-10 minutes of manual mixing. Google has great video tutorials on kneeding technique if you’re looking for some extra info.
PRO TIP: If the dough still looks “wet” and is just ultra sticky to your hands icky, add more flour. Try small amounts and mix it in until you have an independent ball of dough, free from stage 5 clinging to your hands, ok?
3. If you DO HAVE a stand up mixer, add all the above, and turn onto speed 2 with the dough hook attachement, allowing the dough to form, and kneed on its own! Again, I let the mixer do its thing for about 5-10 mins, allowing gluten to form!
4. So here’s the best part about this dough, you can use it right away, thanks active yeast, or, you can rub some olive oil on it, cover it with a towel, and let it rise for 30-60 minutes, which makes for a chewier pizza dough, YUM! GLUTEN! MY FAVORITE!
5. Whichever you decide, to rest or not to rest, that is the question, you may now roll out your dough and top with your favorite pizza toppings!
6. To cook, I roll my dough out onto parchment paper (this guarentees it won’t stick to anything), place it on a baking sheet or pizza stone, cover in toppings, and bake it on the middle rack of your oven at 475 for 15-18 mins. The crust should be brown all the way on the bottom, and cheese should be melty and beautiful.
7. If you choose to grill your dough, which you should definitely try, get your grill hot with the lid open, brush both sides of your dough with olive oil to prevent sticking, and smack rolled dough onto the grill. Once bubbles start to form, it’s time to flip, and I usually use a pair of tongs and a spatula to maneuver the whole thing. Cook on the other side for 2-3 mins, top with your toppings, and finish in the oven for 5-10 mins.

If you make this recipe, let me know!
Follow me on Instagram, @thatswhatsheeats, and use the hashtag, #thatswhatsheeats so I can keep up with your journey!

Thanks friends!
-Aubrey
#thatswhatsheeats

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