A homemade pizza dough that's quick enough to make for any weeknight dinner, enhanced with toasted onion flavor.


YIELD
2 pizza crusts

TIME
Active Prep: 15 min
Cook: 15 min


INGREDIENTS
  • 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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NOTES

This grilled pizza dough is featured in our Spice Club recipe for Tomato & Toasted Onion Pizza with Avocado “Aioli”

Gluten-Free: Use gluten-free flour when making the pizza dough.



DIRECTIONS

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.



SERVING SUGGESTIONS

Use with your favorite pizza, calzone, or stromboli recipes.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Nut-Free
Vegan
Vegetarian



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