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Last weekend we went to a local pizza restaurant that supposedly has the “best” deep dish pizza outside of Chicago. I hate deep dish pizza. I like my pizza thin and crisp – the way it should be! But I agreed to go (kicking and screaming all the way). The things I do for the people I love!

The interior was appealing and the staff was friendly, although they may have the most uncomfortable booths that I have ever graced with my rear. Lulled by the well decorated restaurant and free flowing soda, I thought, “Hey – this deep dish adventure might not be half bad”. Of course, I would did not utter this out loud in fear of having my earlier objections rubbed in my face. I opened the menu and was pretty excited because a.) they had flaming cheese and I’m all about cheese and flames b.) they had flatbread pizzas… Score!

I decided on a Mediterranean flatbread because feta cheese makes me a happy girl (see, I told you I have a thing for cheese). Well, I was no longer in anti-deep dish pizza restaurant mode until my flatbread appeared at the table. Although I was suspect from the moment is was placed on the table, I went against my better judgement and actually took a bite. Now, the toppings were fine. You can’t really mess up olive oil, feta and some herbs.

But, oh my goodness, the flatbread was a hot mess! In a blind taste test, I truly don’t think I would’ve been able to tell the difference between that flatbread and a piece of cardboard topped with feta cheese. Not good, not good at all.

When I got home I was determined to find a recipe that was not only simple (I kind of have a minor yeast phobia), but also amazingly delicious! I turned to Artisan Bread in Five Minutes a Day and found a pizza dough recipe that’s so good, it’ll blow your mind.

This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough in the fridge for up to 12 days and use it as the urge strikes. Trust me, after your first flatbread, you’ll have a new habit and it’ll be used up in no time!

Just FYI, I’m obsessed with flatbread now. Stay tuned for posts that highlight this recipe from Artisan Bread in Five Minutes a Day for pizza dough perfection.

Olive Oil Dough

Ingredients:

  • 2-3/4 cups lukewarm water
  • 1-1/2 tablespoon granulated yeast (2 packets)
  • 1-1/2 tablespoons Kosher salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6-1/2 cups unbleached all-purpose flour

Directions:

  1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
  2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
  3. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes:

This recipe can be easily doubled or halved.
From Artisan Bread in Five Minutes a Day All images and text ©

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147 Comments

  1. A.Chappell says:

    This looks great and I can’t wait to try, just an FYI though, flatbread, is an unleavened bread product, this and anything else made with yeast or baking powder or baking soda, is just a regular crust, that is probably why you didn’t like the flatbread pizza from that restaurant, it was real flatbread.

  2. Danielle says:

    LOVE that book! I keep finding treasures in there that I haven’t realized were in there before. And the pizza crust is fantastic.

  3. Lori @ Girl Meets Oven says:

    What Chicago pizza place did you try? We were just in Chicago a couple of weekends ago, and we had a blast at Lou Malnati’s pizza place. I just attempted to make deep dish pizza at home too, but this thinner crust recipe may be easier. Mine ended up being more like pizza bread than pizza. Thanks for sharing!

  4. Kulsum at JourneyKitchen says:

    I have been wanting that book for a while now. Everyone swears by it and its 5 minutes! – so I’m really curious. This should be a good recipe to start. Who says no to pizzza?!

  5. Kristen says:

    What a good looking dough! Looks so simple.

  6. Tracy says:

    I am just in love with Artisan Bread in Five Minutes a Day; it truly has changed my life! I agree with you though; I am just not a deep dish fan. I can’t wait to try your flatbread!

  7. Maris (In Good Taste) says:

    What a joy not to have to knead the dough!

  8. Lark says:

    Oh thank heaven I dont need to Knead this!

    I cant wait to try it out.

    Thanks for sharing!

  9. Becca says:

    Jamie, I ALSO have a minor yeast phobia, but this looks super easy, so I’m definitely going to try it!
    Your recipe doesn’t specify what type of yeast to use though. Did you use active dry or quick rise yeast?

  10. Lori L says:

    Great-sounding dough. I hope you are planning on following this up with a post on how best to form it into a pizza and suggested toppings and cooking methods. I will check back! thanks!