No more excuses to not make homemade pizza dough! This is SO easy and convenient. I made the dough on Sunday afternoon and let it sit in the fridge until Thursday night (Pizza Night). I cut The Pioneer Woman’s original recipe in half so I only had dough for one pizza. The crust tasted great and was easy to work with. I topped our pizza with turkey pepperoni and mushrooms. I sauteed the turkey pepperoni in a non-stick skillet for 2 or 3 minutes so it was nice and crispy. I already have another batch in the fridge for this week. I made one small change; I substituted our new grape seed oil for the olive oil. I can’t wait to see how it changes the flavor. I just love this recipe!!
2 cups flour
1/2 tsp instant yeast
1/2 tsp kosher salt
40 ml olive oil (3Tbsp)
3/4 cup very warm water
In a mixer, combine flour, yeast, pizza dough flavor and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in water and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.