Olive oil dough

Posted in equipment, food, home cooking at 4:09 am by wingerz


Now that I’ve got my kitchen set up again, it’s back to “real” cooking. Jen was appalled to see the following things arrive in the mail this week: pizza peel, pizza stone, pastry scraper, new kitchen scale, and oven thermometer. I’d better make some damn good bread for her. Whipped up my first batch of olive oil dough Sunday evening. So far I’ve made two loaves of sun-dried tomato and parmesan bread and one pizza.

The recipe (from my new bread book) is incredibly simple. Mix the following ingredients together in a large bowl or tupperware. Keep in mind that the dough will rise a significant amount (to 2-3x the initial volume). Your container should also have a cover.

2 3/4 cups lukewarm (105 deg F) water
1/4 cup olive oil
1 1/2 tbsp salt
1 tbsp sugar
1 1/2 tbsp yeast (active dry)

Once those have been mixed together, stir in 6 1/2 cups of unbleached all-purpose flour. I use a wooden spoon to mix until the flour is incorporated. Then cover (don’t seal), let stand at room temperature for two hours, then stick it in the fridge until you’re ready to use it. Most of the doughs in the book will last for 12 days. The dough is a bit easier to work with (less sticky) when it’s cold. I’m amazed at how easy it is.


  1. Rob said,

    November 18, 2008 at 10:27 am

    Hey Wing-

    What does the dough taste like? Can you use it for pizzas?

  2. wingerz said,

    November 18, 2008 at 11:38 pm

    Yeah, definitely. We whipped up three pizzas last week, will post some pictures later this week.

  3. wingerz said,

    November 18, 2008 at 11:39 pm

    As far as taste, it’s pretty neutral – the olive oil taste is pretty subtle.

  4. ~wingerz » Pizzas said,

    November 21, 2008 at 3:21 am

    […] mixing a batch of olive oil dough, I made a few pizzas. Still haven’t completely perfected my technique yet. I didn’t […]

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