Erin 1, Yeast 0*

All of my research about bread yeast last week must have paid off because the unthinkable happened.  I made pizza dough that actually worked!

*And, to clarify, the tally in the header is the post-research score.   Before my research it was Erin 0, Yeast 4.  (It’s a fresh start, not cheating, right!?)

I attribute my success to three main factors:

• I used the right kind of yeast (active dry)
• I found the right temperature for the water that proofed my yeast
• I left the dough in a slightly-warm oven to help the rising process

I used The Pioneer Woman’s recipe for pizza dough, but altered it slightly to make it a bit more healthy and flavorful.  The dough certainly wasn’t perfect, but it did the trick! Here was my method:

Pizza Dough That Actually Works!
(adapted from The Pioneer Woman Cooks)
makes 2 crusts

INGREDIENTS:
1 tsp of active dry yeast
1.5 cups of warm water
4 cups all purpose flour
1 tsp kosher salt
2 TBS extra virgin olive oil (I used my Tuscan Herb EVOO)

INSTRUCTIONS:
Pour the warm water in a bowl and sprinkle in yeast. (Warm is when you put your wrist under the faucet and the water doesn’t feel hot or cold…it just feels like it’s there).

Combine the flour and salt in a mixing bowl.  With an electric mixer on low speed, drizzle in olive oil until combined (I used my Kitchen Aid mixer and dough hook).

Add water and yeast mixture slowly until ball forms.

Transfer the dough into a lightly greased bowl and let it rise in a warm place for 1-2 hours (until it doubles in size).

Divide the dough in half.  You can freeze or refrigerate the second crust, if you’d like!

I lightly floured my pizza peel before spreading the dough out and then transferred it to a pre-heated pizza stone lightly covered with corn meal. Of course, I covered it with some yummy toppings that you will hear more about later.

My dough had a really nice flavor to it, thanks to the Tuscan Herb Olive Oil that I used.  I purchased the oil locally here in Maine, but I might be able to help you get your hands on some (yes, that is a giveaway hint!).

I feel like I’ve achieved something amazing with this dough, but I know the toughest yeast challenges are yet to come.  Wish me luck!

Pssst…want to see how my bread yeast battle progressed from here?  Check out my oatmeal molasses bread.