Our favorite pizza dough

Our pizza dough recipe is a little faster to make than Ree's and in our opinion better (sorry Ree).  Taste is subjective, so try them both and decide for yourself.

INGREDIENTS

1 cup warm water

2 Tablespoons olive oil

2 1/4 teaspoons yeast

1 tsp sugar

 2 1/2 cups whole wheat flour*

1 tsp salt

1.Combine the water, yeast and sugar. 

2. Stir in the flour, salt and oil. 

3. Beat until smooth (will be very sticky).  

4.  Let rest for 5 minutes.

5.  Roll out dough and add toppings.

6.  Bake at 450 for 12-15 minutes.

Yields:  1 thick crust 16" pizza or 1 thin 16" and a thin 12".

Make extra crusts, bake 5 minutes, cool then freeze in plastic bags until ready to use.

*We use freshly ground Spelt flour.  

Pizza Dough (Ree Drummond)

(Reviewed by Tammy)

Ree uses this pizza dough in several recipes throughout her cookbook.  It is very simple to make, but honestly not my favorite crust.  I prefer a chewier crust.  I've posted my favorite recipe for pizza dough here.  Try this one for yourself and see what you think.  Heads up-this dough has to rise at least an hour.

INGREDIENTS

1 scant teaspoon active dry yeast

3/4 cup warm water

2 cups all-purpose flour

3/4 teaspoon kosher salt

3 Tablespoons olive oil

1.  Combine the yeast and warm water in a small bowl.  Allow it to sit for 10 minutes.

2.  Add the flour to the bowl of an electric mixer. 

 3.  Sprinkle in the salt.

4.  Turn the mixer on low, then slowly pour in the olive oil.

5.  Finally pour in the yeast/water mixture.

6.  Stop mixing when everything comes together.  Transfer to a lightly oiled bowl and cover with plastic wrap (or a Charles Viancin silicone lid like I used.  I LOVE these lids!)

7.  Allow the dough to rise 1 hour before using.

Here I've used it in the Carnitas Pizza.