This is the basic dough recipe I use when making a pizza. I’m not really sure how to classify it. It’s not really a pizza dough although that’s what I use it for. Nor is it a quick bread although it is quick. Nor is it a brioche, challah, crepe, focaccia, rolled-in, biscuit, or sourdough. The only description of dough type that fits is a ‘straight’ dough which “consists of simply combining the ingredients and mixing them.” The resulting bread is somewhere between a cracker-crust and a deep-dish. The gluten doesn’t have time to develop since there is no rising. But it goes together from scratch in less than twenty minutes, tastes great and supports loads of toppings.
Ingredients:
- 3/4 cup white flour
- 3/4 cup wheat flour
- a handful of sugar
- 1/2 tsp salt
- 1/2 tbsp yeast
- 3/4 cup water
- 1 tbsp oil
- 1 tsp herb-of-choice
I don’t think that there’s a way that I haven’t combined these. Proof the yeast or don’t proof it. Either way seems to work equally well. I’ve used a mixer, processor, large bowl, and the flat counter volcano method. All the ingredients quite willingly come together and make a dough-ball. I’ve spread it out immediately and I’ve let the dough rest, rise, and double-rise. There’s some minor taste differences and the longer you let it develop the easier it is to spread. I’ve spread it out by hand only and I’ve used a rolling pin. Once it’s spread out, you can throw toppings on it and it can be baked immediately. Or you can let it rise, poke it with a fork, brush it with oil. The best method, in my opinion, is to prebake it for three minutes at 450°F. Take it back out and load it with toppings and cheese. Slide it back in and go nine more minutes.
I’ve also used this dough for shepherd’s pie, pot pie, pigs-in-a-blanket and calzoni.
