40-Minute Pizza Dough

1. Preheat the oven to 200 degrees. Once the oven reaches 200 degrees, set a timer for 10 minutes.

2. Using a 2-cup measuring cup, fill it with the warm water. Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet. Be sure to wipe any yeast sticking to the spoon back into the water. Let the yeast mixture sit for about 5 minutes.

3. Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.

4. By this time, the yeast should have started to “bloom” or look fluffy on the surface of the water. If not, give it another minute or two. Add the olive oil into the yeast mixture, and stir it to combine a bit. The oil won’t completely mix with the water.

5. Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour. Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute. The dough will be sticky but not gooey.

6. Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl. Take the dough from the mixing bowl, and roll it around in your hands to make a ball. Put the dough ball into the oil of the other bowl. Swirl the dough around in the oil, and turn it over to coat the dough completely.

7. By now, the oven should have been heated to 200 degrees for 10 minutes. Turn off the oven.

8. Cover the bowl with the dough in it tightly with plastic wrap. Place the bowl in the warm oven and close the door. Now would be an excellent time to verify that you have turned the oven OFF.

9. Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk. Setting a timer is a good idea here, too.

10. Once the dough has doubled in bulk, remove it from the oven. Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones). Roll pieces into a ball.

What to do from here:

Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later. To use, place frozen dough into a large, oiled bowl. Turn to coat. Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk. I usually do this first thing in the morning, then it is ready at dinner time.

Make pizza: Roll and/or stretch dough to cover a oiled baking sheet. Top with sauce and/or the toppings of your choice. We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni. Boring, but tasty. If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese. Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.

Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle. Pizza toppings make great fillings, just use less “wet” ingredients and more meat/veggies/cheese. (Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper. Cheese and pepperoni. Brie with thinly sliced apple and crumbled, cooked bacon.) Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving ¼ inch around the edges. Fold dough in half over the filling and press the edges to seal. Then roll about ¼ inch of the edge from the bottom over the top and press to seal. Brush the top with olive oil. Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.

Make focaccia bread: Roll and stretch dough onto a sheet pan. Brush the top with olive oil. Sprinkle with a hefty pinch of kosher salt and ½ teaspoon Italian seasoning. Sprinkle with about 1 cup of freshly grated parmesan cheese. You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives. Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.