Toasted Onion Pizza Dough Recipe
2 pizza crusts
Active Prep: 15 min
Cook: 15 min
- 1 cup warm water
- 1 Tbsp. sugar
- 1 packet (2 1/4 tsp.) active dry yeast
- 2 1/2 cups all-purpose flour
- 2 Tbsp. olive oil, plus more to drizzle
- 1 Tbsp. Mt. Hood Toasted Onion Rub
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This grilled pizza dough is featured in our recipe for Tomato & Toasted Onion Pizza with Avocado “Aioli”.
Gluten-Free: Use gluten-free flour when making the pizza dough.
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 min., then add flour, olive oil, and Mt. Hood. Use your hands to mix ingredients in the bowl until a dough forms, then turn out onto a lightly floured surface and knead until smooth, about 10 min. Return dough to bowl, drizzle generously with olive oil, and turn dough over to fully coat. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 30 min. Split dough in half and use right away, refrigerate for 2 to 3 days, or freeze for up to 6 months. When ready to use, bring to room temperature and roll each half into rounds or rectangles, 1/4 inch thick.
Use with your favorite pizza, calzone, or stromboli recipes.
Ashlee Redger, Savory Spice Test Kitchen