The easiest pizza dough EVER!

I saw this post on the Pioneer Woman’s blog the other day. It looked too easy to really work so I thought I’d give it a try.

Guess what? The pizza dough really does turn out pretty amazing.  Next time I’ll add 1 tablespoon salt instead of a teaspoon. It took me a total of 5 MINUTES to make this dough…seriously SO EASY!

I didn’t have any of the ingredients for a barbecue chicken pizza so I made a garlic and cheese pie. 

I decided to photograph the process AFTER I made the dough so alas, no shots of the dough making (but then again, just go to her blog to see some really good pictures!)  Suffice to say, the dough BLEW UP in my fridge in just 3o minutes so will need to figure out how to effectively store said dough the full 24 hours as the recipe requested WITHOUT my fridge becoming one giant blob of dough.

So here is my pizza waiting for the oven.  The pepperoni is for Matt. My kids despise any red sauce so instead I threw 4 Tbls melted butter and 3 crushed cloves garlic in a bowl, using that for the sauce.

I also added a little dried basil and oregano on Matt’s side as well.

My kids LOVE bread sticks so I took the second ball of dough and made these for them.

Yes that is a pile of butter and garlic on top of the bread sticks. What can I say? Paula Deen got it right when she said butter is essential for any recipe.

I let the pizza sit on the counter for 20 minutes, only because that’s the time I needed to give Desta her bath.  Then baked it at 500 degrees for 15 minutes.  Yep, that’s it!

The breadsticks turned out dandy too!  And of course this meal would not have been successful or complete without my little helper!

The Pioneer Woman’s pizza dough (with my changes)

Ingredients

• 1 teaspoon Instant Or Active Dry Yeast
• 1-½ cup Warm Water
• 4 cups All-purpose Flour
• 1 tablespoon Kosher Salt
• ⅓ cups Olive Oil

Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture 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.

***Makes 2 crusts.