Best 4 Olive Oil Pizza Dough No Kneading Needed Recipes
Homemade pizza is a delicious and versatile dish that can be enjoyed by people of all ages. With the right ingredients and a little bit of know-how, you can create a pizza that is just as good as anything you would find at a restaurant. One of the key elements to a great pizza is the dough. Fortunately, there are many no-knead pizza dough recipes available that make it easy to create a delicious crust without all the hard work. Using simple ingredients like flour, water, yeast, salt, and olive oil, you can create a flavorful and chewy dough that will be the perfect base for your favorite toppings.
Let's cook with our recipes!
OLIVE OIL PIZZA DOUGH -- NO KNEADING NEEDED! --
Upon having my first gander at this recipe, I clung tenaciously to it and haven't let go since. Adapted from Artisan Bread in 5 Minutes a Day, this is a terrific and SUPER easy no-knead pizza dough. It's the same dough I use in the Recipe #349690 and the one I'll use forever. It's just too easy not to! This recipe is for the dough only and makes approximately two 10-inch pizzas bases. Top with your favorites, then mix it, let it rest for 2 hours and either use immediately or store it for 12 days. Make one now, one another day. Make both and eat 'em all by yourself, I won't tell! Easily doubled and does not include resting (2 hours) or baking (12 minutes) time.
Provided by Sandi From CA
Categories Yeast Breads
Time 10m
Yield 2 10-inch pizzas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
- Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use the spoon/hands combination.
- Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
- HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH:.
- Thirty minutes before baking, preheat a baking stone in your oven to 500°F.
- Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit. Then go ahead and roll out the dough for your pizza.
- Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes. Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn. Remove from oven, let rest for 1 minute, slice and serve.
NO KNEAD PIZZA DOUGH
So soft and tender, this No Knead Pizza Dough Recipe is made with only 6 ingredients and comes together so easily.
Provided by Love Keil
Categories Dinner
Number Of Ingredients 6
Steps:
- Using stand mixer fitted with the dough hook attachment or a whisk, mix all of the ingredients except flour.
- On slow speed mix in the flour. Or if using a spoon, add flour and mix until everything is combined.
- Transfer dough to large greased with olive oil or floured with flour bowl. Cover with a towel, and allow to rest at room or warm temperature until dough rises and flattens on top, approximately 2 hours.
- The dough can be used after first rise. We love to use this dough to make pizzas or pizza balls with cheese. Refrigerate leftovers in a zip bag or freeze to use later. Enjoy!
Nutrition Facts : Calories 875 kcal, Carbohydrate 159 g, Protein 22 g, Fat 16 g, SaturatedFat 2 g, Sodium 2629 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
OLIVE GARDEN PIZZA DOUGH
This came from the olive garden website. Since my family likes to use this to make their own individual pizzas, I thought I would just post the dough recipe online.
Provided by PolishRuski
Categories Low Cholesterol
Time 2h10m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour warm water into a bowl. Add yeast. Using a whisk, whisk completely to dissolve yeast. Set aside for about 5 minutes, or until yeast activates.
- Add 1 cup flour, all the salt, and the olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it's too wet, add a very small amount of flour.
- Place dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
- Cut dough into 4 equal pieces. Roll into balls and again allow to rise. If you are not using the dough immediately, wrap each ball with plastic wrap and refrigerate. Once ready to use, unwrap ball and bring to room temperature.
- Place dough on floured board. Using hands, flatten dough and spread out to form a circle.
- Top with desired ingredients.
- Bake at 550 degrees for 5-6 minutes or until dough is golden brown.
NO-KNEAD PIZZA DOUGH
I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Provided by LauraF
Categories Bread Pizza Dough and Crust Recipes
Time 18h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 368 calories, Carbohydrate 70.4 g, Fat 4.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 876.1 mg, Sugar 0.4 g
Tips:
- Use high-quality olive oil for the best flavor.
- If you don't have a pizza stone, you can bake the pizza on a lightly greased baking sheet.
- Be careful not to overwork the dough, as this will make it tough.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in size.
- Preheat the oven to the highest temperature possible before baking the pizza.
- Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
This no-knead olive oil pizza dough is a quick and easy way to make delicious homemade pizza. The dough is made with just a few simple ingredients and can be made in advance, making it perfect for busy weeknights. The dough is also very versatile and can be used to make a variety of different pizzas, from classic cheese pizzas to more creative options. So next time you're in the mood for pizza, give this no-knead olive oil pizza dough a try!
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