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Hey umm, true confessions: we love pizza (like you haven’t heard that from us before). This is Ryan’s Easy Pizza Dough recipe (aka. the pizza dough that made me fall in love with him.) It’s because his Easy Pizza Dough Recipe creates a pillow-y dough that develops beautiful air pockets when baked. How did Ryan achieve that? He credits it to both the 65% hydration of the dough, and the combo of Bob’s Red Mill White Unbleached All-Purpose Flour and Dark Rye Flour. We highly recommend stocking your pantry with Bob’s Red Mill’s All-Purpose Flour as a go-to for ANY traditional baking you can get up to, but especially for this Easy Pizza Dough Recipe.
What makes this pizza dough so easy? We take the legwork (or rather armwork) out of the deal by making it in a food processor instead of going through the whole kneading process. Plus, it’s mostly just a patience game prior to baking. Oh, and speaking of baking, we either recommend baking this easy pizza dough in the oven on a preheated pizza stone or in a preheated cast iron skillet. Whatever you bake on, preheating is key for a nice, crispy crust. Y
While we measure in cups in the videos, measuring by weight in a kitchen scale is actually the optimal option. Weighing the ingredients creates a more consistent dough for this Easy Pizza Dough Recipe—we’ll give you measurements in both cups and grams depending on which method you plan to use.
As I mentioned, Ryan made me pizza on our fourth date and that’s absolutely when I fell in love with him. Yes, his pizza is THAT good. Speaking of things Ryan’s REALLY good at, we chopped up a batch of Ryan’s Really Good Roasted Tomatoes and used it as our pizza sauce. Try it—you just might fall in love too.
Last of all, an Easy Pizza Dough Recipe is not all you’re getting from Bob’s Red Mill’s All-Purpose Flour this week. We’re answering the question, What Else Can You Make with Pizza Dough? ** link ** too. So What Else Can You Make with Pizza Dough? ** link ** Everything from flatbread to hamburger buns to jelly-filled donuts. Be sure to check it out!
- Bob’s Red Mill All-Purpose Flour : Our favorite for all your basic baking recipes.
- Bob’s Red Mill Dark Rye Flour : Another great Bob’s Red Mill Flour! This adds flavor and texture to your Easy Pizza Dough’s flavor.
- Olive Oil
- Toppings: whatever you’d like! Hot tip: we chopped up Ryan’s Really Good Roasted Tomatoes to use as our pizza sauce.
We’ll start by combining and warming up our liquids. In a small pot, pour 1 Cup + 3 Tablespoons (380g) Water and 2 Tablespoons (10g) Olive Oil. Heat over low heat for 10-20 seconds (or just until it’s lukewarm), then turn off the heat.
Alright, now our food processor is here to make this dough business simple for us! We’ll get all our dry ingredients in here. Place 2 ½ Cups (400g) Bob’s Red Mill All-Purpose Flour (our go-to for all purposes, seriously), 2 Tablespoons + 1 Teaspoon (20g) Bob’s Red Mill Dark Rye Flour , 2 Teaspoons (10g) Sugar, 2 ¼ Teaspoons (10g) Yeast, and 1 Teaspoon (6g) Salt in your food processor, then pulse for about 10 seconds to combine.
Now that your dry ingredients are combined, keep the food processor running on a low speed and slowly pour in your lukewarm liquids. Let the machine knead the dough for 10-20 seconds until a solid doughball has formed.
Use your last little Teaspoon of Olive Oil to oil a large bowl, scrape the dough from the food processor, and toss it in the bowl. You can roll it around a bit to get it coated in oil, then loosely shape it into a ball and cover the bowl.
Time to let that baby rise! Seriously, one of the best parts of making dough is watching it grow. Leaving it in the fridge overnight to rise will bring out the most developed flavor, but if you need your dough quicker (we totally get it), place it in a warm area until it doubles in size—it’ll take about an hour.
Once your dough is risen, generously flour your clean work area with flour, turn the dough onto it, and dust the dough itself with flour as well (this will keep it from clinging to your hands as you work!). Divide the dough in half and flour it again to make sure your newly exposed edges are covered. We’ll work with one half at a time.
Punch down the dough, then fold it in from the sides over and over until it’s formed into a ball. Folding all the edges in toward the center will help you have just one seam showing, which you’ll then want to seal up by gently pinching it together until fully smooth. This will keep your dough from splitting as you work with it.
Now you have a gorgeous, well-formed doughball on your hands! Repeat the same process with the second half. Lightly toss some flour into two gallon-sized zip top freezer bags and place one doughball in each. Zip the bag almost-all-the-way closed, leaving just a bit open so the dough can breathe, then place the bags in a warm area until your dough doubles in size again (just about an hour should do the trick).
Ready to really feel like a true pizzaiolo? Good, because it’s time to stretch your dough! Using another clean and floured work surface, begin your stretching process by gently teasing the dough from the sides to make it flatter. You can use your knuckles beneath the dough as you can see in the video above—the key is to let gravity help you out with this process. Set it on your work surface and stretch a bit more until you’ve got the round shape you’re looking for.
Final steps before baking! Preheat your oven to 475 degrees. You might want to let it preheat as long as an hour to make sure it’s REAL hot. You’ll also want to be sure to preheat your cooking surface to make sure you get a crispy crust going. A pizza stone is ideal, followed by a cast iron pan. If you don’t have either of those, but you do have a heavy duty sheet pan, you can turn it upside down and cook on that!
But before baking, toppings. Top with your sauce (we chopped up Ryan’s Really Good Roasted Tomatoes for ours and we highly recommend it) and your favorite toppings (lots of cheese for us, please), then place on the middle level rack or just one above that in your oven. Bake at 475 degrees for about 8 minutes, until the top begins to brown.
Remove your pizza, slice it up, and enjoy!
Read up on What Else Can You Make with Pizza Dough? ** link ** for even more baking options and don’t forget to whip up Ryan’s Really Good Roasted Tomatoes for your pizza sauce! If you’re ready for dessert, check out some of our other favorite Bob’s Red Mill recipes like these Gluten-Free Chewy Almond Cookies, Fudgy Grain Free Brownies , and our Gluten-Free Oreo Cake.
Ryan's Easy Pizza Dough Recipe
Ryan's Easy Pizza Dough is made in the food processor and utilizes a 65% hydration dough creating the perfect pillowy pockets and crispy edges!
- 2½ c Bob’s Red Mill All Purpose Flour 400g
- 2 tbsp + 1 tsp Bob’s Red Mill Dark Rye Flour 20g
- 2 tsp Sugar 10g
- 2¼ tsp Yeast 10g
- 1 tsp Salt 6g
- 1 c + 3 tbsp Water 280g
- 2 tsp Olive Oil, divided 10g + 5g
In a small sauce pot add water and 2t(10g) olive oil, heat over low heat for 10-20 seconds, or until it is luke warm, turn off heat.
In a food processor combine all of the dry ingredients, run the machine for 10 seconds or so before gradually pouring in the water and oil. Once all ingredients are together allow the machine to run until a solid doughball has formed and allow to run for 10-20 seconds longer to knead.
Use the remaining teaspoon of oil to coat a large bowl, then scrape the dough into it, turn it over to coat with some oil and loosely shape the dough into a ball, then cover. Allowing the dough to rise overnight in the refrigerator is preferred for flavor, but putting it in a warm place on the counter for a couple of hours to double in size will work as well.
Once the dough has fully risen, generously flour a clean work surface and turn the dough onto it and dust with more flour.
Cut the dough in half and then take one piece and gently flatten before turning the four sides into the center and then pinching those seams together. Place the seam side down on a nearly flourless part of the work surface and use your hand to shape a ball and seal the seams up on the bottom. Repeat with the second piece.
Take two gallon size zip top freezer bags and lightly add some flour inside, then place a ball of dough in each. Lightly close the bag leaving some room for the dough to breath in there. Place in a warm area and allow to double in size, about an hour or so.
When you're ready to make pizza, heat your oven to 475℉, place an oven rack in the middle level or just one above it, and add a pizza stone, or steel in to heat. If you don’t have either of those but have a heavy duty sheet pan you can turn that upside down on the oven rack to help get a crusty bottom.
Then flour a pizza peel, or an overturned sheet tray, or a large cutting board if you don’t have a peel. Lay a dough out, add some flour if needed then begin to stretch the dough from the center out. Once you have it stretched add whatever toppings you’d like then slide it onto the hot stone/steel/or tray in the oven and bake until the top has begun to brown, about 8 minutes or so. Remove the pizza, slice and enjoy.