This is one of my favorite easy dough recipes for when you want to make a THICCC pizza or some fried feta cheese and dill stuffed flatbreads (we call them plăcinte in Romanian) and I want to share it with all of you.
I used this recipe recently to make (an accidental) Detroit style pizza – it turned out SUPER THICCC, so I recommend you split your dough in two and make two pizzas if that’s what you’re going to use it for. If you’re gonna do flatbreads with it, you could probably get a good 6-8 out of it.
If you’d like a video of how the recipe works, check it out here, but FYI, it is in Romanian. Otherwise, check out the breakdown below.
450 ml WARM water
10 g active dry yeast
2 tsp powdered sugar
1 kg flour
150 ml oil
2 room temp eggs
1 tsp salt
- In a big glass, combine the water and yeast and mix well, then add the sugar and let it rest in a warm environment for 15 minutes. The yeast will activate and product a foam top.
- In a large bowl, (I used my stand mixer for this) add the flour and salt and mix well. Add oil and then the room temperature eggs and mix.
- Gradually add your yeast mixture and keep mixing until well combined.
- Knead the dough, either by hand for about 5-8 minutes until the dough is nice and elastic, or via your stand mixer.
- Cover in a floured bowl for 1 hour in a warm environment and let it rest until the dough is doubled in size.
- If you’re using this dough recipe for a pizza, cook at 425F for 25ish minutes.
P.S. Because I’ve had questions about what’s in the picture up there: I dimpled the dough with my fingers, drizzled sunflower oil all over it, then a super light smattering of marinara sauce, topped with mozzarella balls, cherry tomatoes, red onion, and CORN!
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