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Friday Night Pizza Dough

My brother made pizzas for our whole crew one night this summer. I believe there were 8 pizzas. We ate them all. The crust was super thin and crispy – just how I like it. I ate an embarrassing amount of pizza. My mom was exclaiming over the crust and Pete said, “it’s from Becca’s website”. 

I was shocked when he told me. The recipe for Friday Night Pizza Dough made one big pizza and the crust was generously thick. Pete divides that dough in two and rolls them nice and thin. Though I still prefer this dough for a crowd (it makes four, 12 inch pizzas), this recipe is what’s written on a post-it inside my spice cabinet and is most commonly used since it’s mindlessly easy (no kneading! The food processor does the work).

I rub olive oil around the edge of the dough and sprinkle it with kosher salt. I spread this sauce nice and thick and top it with a sprinkle of garlic powder, oregano, and kosher salt/pepper. Then I top with mozzarella and parmesan cheese. Perfection.

Friday Night Pizza Dough

Makes 1, 14-16 inch pizza (or two thin crust 12 inch pies)

2 1/4  c. all purpose flour

1 tsp. rapid rise yeast

1/2 tsp. kosher salt

3/4 c. – 1 c. warm water *

*If you want a stiffer dough that is easier to roll and transfer, use less water. If you want an airy dough that you can press out with your fingers and plan to cook on parchment, add a bit more water. The happy spot for you will be somewhere between 3/4 c. and 1 cup of water. 

1. Place flour, yeast and salt in food processor. Pulse several times to combine. With motor running, drizzle in warm water. Process about 30 seconds or until dough pulls together. Remove from canister and knead gently to bring together in a cohesive, elastic ball.

2. Spray a bowl with nonstick spray or olive oil and place dough ball inside – turn to coat in spray. Cover with plastic wrap and let rise 1.5 – 2 hours.

3. Place a square of parchment paper on counter top and plop dough on top. Press out gently with hands (or roll with pin if you prefer). Top and bake.

I use a pizza stone – heated in 475 degree oven for at least 45 minutes. I heat oven to 500 before placing pizza inside. I bake pizza whilst on parchment paper, placing it in and taking it out with a cutting board. Bake until cheese is bubbly and crust is golden at the edges – usually about 12 minutes. 

4 thoughts on “Friday Night Pizza Dough

  1. Hi Becca, I am trying your pizza recipe tonight. After all, it is Friday and such a great pizza night. My family can hardly wait!!! Who knows – I may be putting this recipe inside my kitchen cabinet, too!!!!! Love your posts. Anne

    1. Hey Anne! I have the dough on my counter top rising as I type this! Love that! Let me know how it works out for you 🙂 Thanks for your kind comment! Happy Weekend!

  2. Becca – The pizza was great – I understand why it is a Family Favorite at your house. . The crust had a really nice taste and it really was easy to make. I haven’t made a yeast based dough in the while, so it was fun and really easy when you are on the go!!!! Have a great weekend, Anne

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