Smarter Living: Recipes

Reinvent the pizza on your own terms!

Serves 4-6

Dough Ingredients

  • 1-1/4 cups water bottled or filtered water (1050 F to 1150 F)
  • 1 envelope (1/4 ounce) active dry yeast (2-1/4 teaspoons)
  • 1 tablespoon olive oil
  • 3 to 3-1/2 cups flour
  • 1/2 teaspoon salt

Method

To prepare by hand:

  1. Coat a large bowl with no-stick spray; set aside.
  2. In a glass measuring cup, mix the water and the yeast to dissolve.
  3. Pour into another large bowl. Add the oil and 1 cup flour.
  4. Beat until smooth. Add 1 cup flour and the salt; beat until smooth.
  5. Add 1 cup flour. Stir until the mixture forms a clump.
  6. Place the remaining 1/2 cup of flour on a work surface.
  7. Push most of the flour to the side. With a dough scraper, lift the dough onto the surface.
  8. Sprinkle lightly with flour.
  9. With the scraper, fold the dough several times to get rid of the surface stickiness.
  10. With your hands, knead for 5 to 6 minutes, until the dough is resilient. Use additional flour only to prevent surface sticking. Some flour may remain.
  11. Place in the prepared bowl.
  12. Coat lightly with no-stick spray and cover with plastic wrap.
  13. Set aside for about 45 minutes, or until doubled in size.
  14. Punch down the dough.
  15. Shape into a ball and transfer to a work surface.
  16. Let sit 5 minutes then shape, add toppings, and bake according to recipe directions.

To freeze pizza dough after first rise:

  1. Punch down the dough and shape into a ball.
  2. Coat well with no-stick spray.
  3. Place in a freezer-quality plastic bag. Squeeze out all the air and close tightly.
  4. Store in the freezer for up to 1 month.
  5. To thaw, place in the refrigerator overnight.
  6. With scissors, cut away the plastic bag.
  7. Place the dough on a lightly floured work surface. Shape according to directions.

To freeze the unbaked pizza crust:

  1. Roll or pat the dough according to recipe directions.
  2. Place on a pizza pan dusted with cornmeal.
  3. Cover tightly with plastic wrap, then wrap in aluminum foil.
  4. Store in the freezer for up to 1 month.
  5. To bake, remove from the freezer (no need to thaw).
  6. Remove wrappings.
  7. Top and bake according to recipe directions.

Toppings Ingredients

  • 1 tablespoon cornmeal
  • 1/4 cup olive oil
  • 2 large onions, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/2 cup dry-cured ripe olives, pitted

Method

  1. Coat a 14- or 15-inch round pizza pan with no-stick spray.
  2. Sprinkle with the cornmeal; set aside.
  3. Punch down the dough and place on a lightly floured work surface to sit for 5 minutes.
  4. With lightly floured hands or a rolling pin, pat or roll into a 15- or 16-inch circle.
  5. Transfer to the prepared pan.
  6. Fold the edges to make a rounded border.
  7. Cover with plastic wrap and set aside for about 15 minutes, or until slightly risen.
  8. Preheat the oven to 4500 F.
  9. Place a large sauté pan over high heat.
  10. Add the oil and heat.
  11. Add the onions.
  12. Stir. Cover the pan and cook for 2 to 3 minutes, or until the onions start to brown. Stir.
  13. Reduce the heat to medium. Cook, stirring occasionally, for about 10 minutes, or until browned.
  14. Add the salt and oregano.
  15. Spread the onions over the crust. Sprinkle with the olives.
  16. Bake for about 15 minutes, or until the crust is golden.
  17. Remove to a cooling rack for 5 minutes.

 

last revised 8/10/2011

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