It’s been 3 years and a handful of days since my husband and I have been married.
Since then, after packing up our first apartment and moving to the northern Midwest, we have lived in 2 different apartments, and soon to be 3 different rental homes. Since then, we have worked a combined number of 12 different jobs. We adopted a dog, a second rabbit (Lord knows why…) and became parents to our little boy.
We were chatting about this in the car the other night as we headed home from our anniversary date. We laughed a little. 5 moves. 12 jobs. Parenthood. That’s a lot of transition in 3 years. All good transitions. All moving forward. But still. A lot.
Since we were dating, one thing (besides our pinkish couch) has moved and transitioned along with us.
Our pizza dough recipe.
Sure. The toppings are a guaranteed change. You can throw anything from sardines to butternut squash on top and still call it a pizza, so long as there is a base. And that base, from our kitchens A to Z, has undergone much trial and error in search of a pizza dough we felt we could always count on.
We have kneaded in cheese and herbs galore, subbed the flour for cauliflower, trialed with no cornmeal vs lots of cornmeal, whole wheat flour, gluten free, polenta, the list goes on and on. And now, finally, the search is over.
This is it folks. The laziest pizza dough you will ever work with. Just let the yeast do its thing with loosely stirred flour and water until the dough bubbles and foams. Then, wala! Your dough is ready to be stretched, topped and baked.
Our pizzas have definitely simplified since our earlier years together. So long as we can plan 12 hours in advance, we often throw together a simple margarita on week nights. The simplicity of the tomatoes, spinach, basil and mozzarella draw attention to the complex flavors the yeast develops in your dough. But feel free to get foodie-crazy on the dough if you want.
Laziest Pizza Dough
Yield: 2-12 inch round pizzas or 1-9×13 inch pizza
1 1/2 cups spelt flour
1 1/2 cups all-purpose flour
¼ teaspoon active dry yeast
1 ½ teaspoon kosher salt
1 ¼ cup water, plus additional Tablespoon or two if needed
In a very large bowl, mix all ingredients with a spoon. The dough will be craggy and rough; this is fine, but if it feels excessively so, add another spoonful or even two of water. Cover bowl with plastic and keep at room temperature for approximately 12-24 hours, or until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don’t fret too much over this, as the dough is generally forgiving of a loosened schedule.
About 30 minutes before dough is ready, prepare pizza stone and very lightly, thinly coat it with olive oil or a nonstick cooking spray then sprinkle it with cornmeal. Heat oven to its highest temperature, usually between 500 and 550 degrees F. If you’re using a pizza stone, place it in the oven so that it heats too.
Flour your counter very well. Scrape dough out of bowl onto floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Add desired fixings and bake pizza for 10 to 15 minutes, rotating if it’s baking unevenly, until the top is blistered and the crust is golden. Repeat with remaining dough.