One Basic Dough and Eight Pizzas – a delicious recipe with flour, salt, active dry yeast, olive oil. Easy to follow and perfect for any occasion.
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To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
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Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
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Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
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4
Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
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Turn out onto a floured board.
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Lightly knead the soft dough until smooth.
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Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
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Place a pizza stone on the center rack of the oven.
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Preheat the oven to convection bake at 450F.
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Punch the dough down; divide it in half.
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On a floured surface, roll each piece into a 12-inch circle.
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Cut two 15- to 16-inch squares of heavy-duty foil.
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Coat them with nonstick spray.
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Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
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Let the dough rise for 20 minutes.
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Top each with one of the suggested toppings that follow.
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Transfer the pizzas onto the heated pizza stone in the oven.
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Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
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Slice one small red onion thinly and spread it over the pizza dough.
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Cover the onion with 2 thinly sliced tomatoes.
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Season the topping with kosher salt and freshly ground black pepper.
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Sprinkle 2 to 3 finely chopped garlic cloves on top.
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Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
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After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
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Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
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Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
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Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
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Drain one 6-ounce jar marinated artichoke hearts and chop them.
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Spread them evenly over the olives.
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Top with 1 1/2 cups crumbled goat cheese.
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Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
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Arrange them evenly over the pizza dough.
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Drizzle with 1 to 2 teaspoons of the tomato oil over all.
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Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
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Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
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Spread the pizza dough with 1/2 cup prepared pesto sauce.
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Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
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Sprinkle with 4 ounces crumbled feta.
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Spread the pizza dough with 2 tablespoons light olive oil.
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Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
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Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
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Preheat the oven to 450F.
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In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
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Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
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Remove from the oven.
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Let cool.
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Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 1/3 cups unbleached all-purpose flour, 1 teaspoon salt, 2 1/4 teaspoons (1 package) active dry yeast, 1 tablespoon olive oil.
Yes, One Basic Dough and Eight Pizzas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.