I have been making this dough for years. I'm not doing to date myself but I was 18 when I started making this dough. Why? I wanted pizza and was low on funds (since 15 I was a teen that went to school full time, worked 20+ hours a week and took college classes) and generally creative at heart. Not to mention too stubborn to ask for help and too creative to settle for junk. This recipe got me through those last few days until pay day! All the meals! And it's cheap. Win win.
Again, not to date myself but back in my day, if you wanted a recipe, you looked in a cook book. All the pizza dough recipes from the books were overly complicated. This was something I learned over the years of tweaking this recipe.
Generally, any recipe will work. Just adjust the feel of the dough. It's better to be sticky then too dry.
All The Things Dough
3 cups of flour (any type)
1 1/2 cup of warm water
2 Tbsp yeast or one packet of yeast
1/2 cup of oil
1/4 cup of sugar or 3-4 Tbsp of liquid sweetener (maple syrup probably)
Optional: corn meal
Bloom your yeast in your warm water. Mix in the yeast until dissolved and add your sweetener of choice. Nothing fake here. No pink packets. That will harm the yeast. Either real sugar, maple syrup or honey (honey is not vegan, but it is an option for those who have it on hand). This feeds the yeast to wake it up more fully. Unlocking the potential of that yeast! You can go without it.
The water should be little above room temperature. Warm to the touch. Not hot, hot water will kill your yeast.
Blooming will be complete when the top of the water looks like foam of a root beer float, best comparison I could think up because I foolishly forgot to take a picture.
Once you have bloomed and active yeast, you can add the rest. I start with the oil, to coat everything. I don't know if it really helps but there ya have it. Add your flour and go to town! What I really love doing, to help activate the gluten (if you are using gluten rich flour) is to add a bit of flour until it's like a paste. Mix like crazy, either by hand or with a mixer. For about 5-6 minutes. This will make your dough extra stretchy and pizza dough like.
Add the rest of the flour. If it's moist and too sticky to work with, add more. If it's dry, add more oil, not water. Oil your hands and get to kneeding. Kneed for another 5-6 minutes. I do not generally use mixers for this dough. I don't know, I just like making a mess and getting my hands dirty.
Let this rise rise once until doubled. Punch down and kneed well. Then form into whatever meal you would like. Generally I make double of this recipe and really go to town. This one recipe can make 2 batches of cinnamon rolls, 2 medium pizzas, 2 dozen donuts. I could keep going. If you make pizza, corn meal and garlic powder under the crust makes it INCREDIBLY yum!
The beat part about this is that you can add in ingredients by kneeding them in for different flavors. Kneed in rosemary and vegan butter for the rolls. Add in vanilla extract for the cinnamon rolls. You get the idea.
From this double batch I made:
-one medium pizza
-cobbler with maple cinnamon roll crust
-12 rosemary dinner rolls
-small loaf of bread that made 2 exquisite breakfast sammys
-6 Tofu wellingtons
This is really the only recipe I still always go back to. It's my good ole reliable. I should give it a name... all the things?
Give it a shot!
I have used this with a blend of coconut flour and almond flour. Of course, expect no stretch (no gluten to stretch) but adding a bit of cornstarch could help!
Time to make all the things!
The Smart Girl in Pants
The Smart Girl in Pants