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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. Rebekka says:

    When you say no knead using the dough hook with a stand mixer to you mean to just mix until flour is incorporated or do you knead the dough with the dough hook for an extended length of time – like I do when I am making bread dough with my stand mixer?

    1. Jamie says:

      Rebekka-
      Yes, just use the dough hook to combine the ingredients, not to knead.
      -Jamie

  2. Leslie Francis says:

    Oh my goodness…this recipe is so absolutely amazing! My family LOVED it! The flavor is so much better than any other homemade pizza dough recipe. My one question, for regular pizza, how do you suggest baking it? Do I pre-bake the dough before adding toppings or just bake it at a higher temp? Thank you SO much for sharing! This will now be our standard pizza dough. Thank you!!

  3. Susan says:

    I have this book and the Olive Oil dough was the first one I tried and we love love love it for pizza dough! and faccocia of course!

  4. Diana says:

    Love, Love, Love Artisan bread in 5 – That is the only bread I will eat. Haven’t tried the flatbread, but will!

  5. yumzilicious says:

    When you say ‘Mix in the flour without kneading’ – what exactly do you mean? Which attachment of the stand mixer do I have to use? Also, LOVE the post. I’m going to try this very soon! :-)

    1. Jamie says:

      Hi-
      Step one of the directions states to use a dough hook if you choose to use a stand mixer. Simply mix the ingredients until they come together. No kneading is required.
      -Jamie

  6. Memoria says:

    I actually prefer kneaded bread over the no-knead version, but I enjoyed your story and the lovely balls of dough! YUM!

  7. Allison says:

    This dough recipe looks amazing! I am in a pizza phase at the moment, and am trying out every recipe I see. Love that it makes a whole bunch of dough so that we could have pizza for days!

  8. Tickled Red says:

    I say we just live off feta cheese flat bread from here on out ;) Loved your story and the recipe. I can’t wait to see what else you come up with using it.

  9. naomi says:

    I freak’n love that photo!