Pizza Dough the Minimalist's Way

I never have success making homemade pizza.  It’s always doughy on the bottom despite any pan or cookie sheet I choose to use.  Is it because I’m making it with whole wheat pastry flour??  I have pretty much given up on attempting it, it’s just too frustrating.  The tops always look beautiful but then we’ve got the problem of  it being (say it with me) “doughy.”

However, I was given a recipe by my niece for an easy pizza dough that they said worked with whole wheat flour, was easy to make and tasted good.  Sounds like a winner.  After having the recipe in my collection and avoiding it for several years I decided to make it.  Did it work?  Oh, yes!  I loved it.

Here is the recipe that spelled success for me as a pizza maker…

The recipe comes from one of Mark Bittman’s cookbooks – I think it’s The Minimalist Cooks at Home.

Pizza Dough

3 cups all purpose flour or bread flour (I used soft whole wheat pastry flour, freshly ground)

2 teaspoons yeast

2 teaspoons sea salt

2 tablespoons olive oil

1. Combine the flour, yeast and salt in the container of a food processor.  Turn the machine on and add 1 cup cold water and the oil through the feed tube.

2. Process for about 30 seconds, adding up to 1/4 cup more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.  If it is dry, add another 1-2 tablespoons water and process for another 10 seconds.  (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.  Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size 1-2 hours. (Or you can let the dough rise more slowly in the refrigerator, for up to 8 hours.)  Proceed to step 4, or wrap the dough tightly in plastic wrap ad freeze for up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.)

4. When the dough is ready, form it into a ball and divide it into two or more pieces if you like; roll each piece into a round ball.  Place each ball on lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.  Let rest until they puff slightly, about 20 minutes.

5.  Cook at 500°F for 15 minutes on the very bottom rack or you can do as our family did and grill it.

Here is how it went at our house.  We fired up our gas grill, made all the round balls for the pizza dough (mentioned in step 4) and then each person rolled their own crust.  Smaller crusts are better.  You can get them to the grill without them falling apart on you, as some experienced here at my house.  Roll the dough to about 1/4″ thick.

Audrey did a great job…

I had our array of toppings lined up so that everyone could make their own.  Check out that pesto sauce – made from our garden.  It’s delish used as a pizza sauce.

Watch the pizza closely as you grill, you don’t want it burnt.

This is what you want it to look like on the bottom…

Eat.  And then moan and groan because it tastes so good or was I just extra hungry?  What has been your experience with homemade pizzas?  Easy? Doughy?  Perfect?  Never a problem?

If you would like to print the recipe, go here.

To see what other tasty things fellow bloggers are making, go here.

What has been your experience with homemade pizzas?  Easy? Doughy?  Perfect?  Never a problem?  I’d love to hear.