If you’ve never made your own pizza dough, you’re in for a treat. No! Don’t you dare close this browser window! I promise you it’s freaking easy! Like, easier than sandwiches, easy. Easier than arguing with your toddler about please eating said sandwiches, easy. Easier than coming up with a simile for things that are easy and yet not sexual, easy. ‘Nuff said.
“But it’s got yeast in it,” you say? To which I respond “Hush yo’ mouth!” There’s not even any actual kneading involved, if you’ve got a stand-up mixer. Because, you know me – I pack a million lunches at once, I don’t have time to mess with fragile recipes. Now, to make about 90 hand pies like I do for my crew, I use a double batch of this dough -I can do it all at once easily in my 7QT mixer, but you may want to run two separate batches if you have a 4-5 QT bowl.
Scroll down for pictures of what the yeast mixture should look like, and what your dough should do each step of the way.
And get ready to be amazed.
This is what your yeast should look like …
And the dry ingredients …
Here is the yeast mixture in the mixing bowl …
Add the dry ingredients and the oil …
Let the dough rise … this is what I mean when I say “doubled its size.” Your dough will look like this when it’s risen (see why you really really really want a really really really big bowl?)
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Recipes:
- Tomato Sauce (Round 1)
- Never-Get-Your-Hands-Dirty Pizza Dough
- “Pizza” pockets (sausage, spinach and cheese, or cheese and veggie)
- Savory Lunch Empanadas (sweet potato and black beans, or ground beef)
- Spinach-Cream Cheese turnovers
- PLUS, SNACK: Strawberry Leather (Fruit “Roll Ups”)
- And BONUS SNACK: Portable Smoothie “Push-Ups”
