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Cottage Life

This fast and easy pizza dough is a no-fail classic

To celebrate our 35th anniversary of the magazine, we asked Ann Vanderhoof, founding editor of Cottage Life for a reliable recipe for the cottage that she still uses after all … Continued

To celebrate our 35th anniversary of the magazine, we asked Ann Vanderhoof, founding editor of Cottage Life for a reliable recipe for the cottage that she still uses after all these years. She tapped this reliable pizza dough from Jane Rodmell long-time Cottage Life contributor and author of many cookbooks. Here’s what Ann said about this pizza dough recipe, “I’ve tried other pizza dough recipes over the years, but keep returning to this one of Jane’s because it’s quick, easy, and no-fail.” Without further ado, here it is!

When there’s no pizza delivery for miles, this quick-and-easy pizza dough can be a lifesaver. Use the recipe to make two crisp, thin-crust pizzas. Or, if you like your crust soft and thick, use it to make one crust and let it rise for half an hour before baking. You can even use this easy pizza dough recipe to create your very own calzones for everyone to enjoy.

 

Speedy Pizza Dough

Jane Rodmell

When there’s no pizza delivery for miles, this quick-and-easy dough can be a lifesaver. Use the recipe to make two crisp, thin-crust pizzas. Or, if you like your crust soft and thick, use it to make one crust and let it rise for half an hour before baking. You can even use this easy dough recipe to create your very own calzones for everyone to enjoy.

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Print Recipe

Course Appetizer, Main Course, Snack
Cuisine casual, classic, Cottage, grilling, Italian, outdoor

Servings 2 crips, thin-crust pizzas

Ingredients

  

  • 2½ –3 cups all-purpose flour divided
  • ¾ tsp salt
  • 1 tbsp
  • Fleischmann’s Quick-Rise Instant Yeast or RapidRise Instant Yeast 1 envelope
  • 1 cup water
  • 2 tbsp olive oil
  • cornmeal for dusting pans

Instructions

 

  • Toss 2 cups flour with salt and yeast in a large bowl.
  • Heat water and oil until hot (125˚F). Briskly stir or beat the liquid into the flour mixture for about 2 minutes.
  • Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes, adding more flour when the dough becomes sticky. (You may not need to use all the flour.)
  • Shape dough into a smooth ball, cover, and let rest 10 minutes. Divide dough in two if you want to make thin-crust pizzas.
  • Grease pans or baking sheets well and dust with cornmeal. Stretch or roll dough to fit. Cover with your favourite toppings and bake in preheated 400˚F oven for 20–30 minutes until crust is nicely browned and topping is piping hot.

Keyword pizza, pizza dough
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