by ChefJune
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my 77 recipes »
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ChefJune's Notes:
Expand2 packets or 1 tablespoon dry yeast Ask a question about this ingredient
3 1/2 cups unbleached flour (or substitute half whole wheat flour) Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
1 cup lukewarm water Ask a question about this ingredient
1 1/2 teaspoon sea salt Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
This recipe will make one 11 x 15 inch rectangle or 2 12-inch pizzas.
Ask a question about this stepDissolve yeast in lukewarm water. Let stand for 10 minutes. In a mixing bowl, combine flour, oregano and salt. Make a well in the center and pour in the oil and the yeast mixture. With your hand, stir the flour into the liquid and gather the mixture into a ball.
Ask a question about this stepTurn dough out onto a floured board, or proceed to knead it in the bowl. Knead and slap the dough until it is smooth and elastic (like a baby's bottom). While kneading, add a little more flour, if necessary. Dough must be smooth, elastic, and not sticky.
Ask a question about this stepGather dough into a ball and place it in a lightly oiled bowl. Set the bowl in a warm place, cover tightly with plastic wrap and let rise for about 1 hour, or until doubled in bulk.
Ask a question about this stepPunch dough down, and knead a little. Shape into a ball, and let rise again (for about 1 hour). At this point, dough is ready to use. After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.
Ask a question about this stepCrust for 1 12-inch pizza Ask a question about this ingredient
1 10-ounce package frozen artichoke bottoms, thawed and dried Ask a question about this ingredient
1 bunch fresh spinach, well washed and blanched, or 1 16-ounce package organic frozen chopped spinach, thawed and squeezed very dry Ask a question about this ingredient
3 cloves garlic, chopped very fine Ask a question about this ingredient
sea salt and freshly ground black pepper to taste Ask a question about this ingredient
8 ounces fresh Mozzarella Ask a question about this ingredient
extra-virgin olive oil for drizzle Ask a question about this ingredient
Heat oven to 500 degrees F. Lightly oil one 12-inch pizza pan. Halve and flatten the dough and place one piece in the prepared pan. With oiled fingers or a small pizza rolling pin, stretch the dough toward the rim of each pan, pushing to form a 1/2-inch rim all around.
Ask a question about this stepCut each artichoke bottom into 4 to 6 pieces and strew around pizza. Mix the spinach and garlic together in a bowl and scatter this mixture on top of the prepared dough. Sprinkle salt and pepper lightly over all. Slice the mozzarella fairly thin and arrange around the pizza, so everyone will have cheese on their slice. Drizzle extra virgin olive oil over everything.
Ask a question about this stepBake for 18 to 20 minutes, until rim gets crusty and brown. Cut into wedges and serve.
Ask a question about this stepIf you email me, I can send you an unrelated recipe for a very wet pizza dough.
OK, I tried the dough recipe. It was a little too salty and chalky in texture. I think there was too much flour. I'm going to try a wetter dough next time perhaps only 3 cups of flour. And I will check back with the results.
Don't forget that no bread recipe is written in stone. So much depends upon the moisture content of your flour, not to mention the air. If your dough seems dry, add more moisture. However, a different sack of flour, or a different level of humidity in the air the very next day can change the equation. Bread making is so much about "feel." The more you make it, the better you get at it.
Love this dough recipe! It's all the olive oil and the oregano that makes it so good. Definitely saved to recipes!! Yummmmm. ;o)
I'm going to try your pizza dough.
Currently my favorite pizza is Pappa Murphy's (a fresh-made pizza, cook it at home, chain) Light thin, Spinach, Bacon and Artichoke. They use Alfredo sauce for this pizza instead of a tomato-based sauce.
I can recreate this pizza, but not their crust. I am going to try again with your crust recipe.
Dan is the founder of Kitchen Options
Thanks, Chef June. I'm new to bread and pizza dough. I hadn't heard the "no bread recipe" but, I understand now. I am trying to reverse engineer a dough which I have touched (you get the pizza's fresh but, uncooked from this chain). Their dough (which is the best I have ever tasted). Thin, almost translucent and wet. Your recipe made 4 12" crusts. I'll start over day after tomorrow with more water, less flour.