This simple pizza dough recipe incorporates your favorite Pickle Creek infused olive oil to flavor your dough with herby and garlicky goodness! You can use pretty much any of the Pickle Creek Olive Oils in this dough recipe; my 2 favorites are the Genovese Basil & Roma Tomato Olive Oil and the Greek Oregano & Garlic Olive Oil. This dough works great when making traditional pizzas and is terrific for making flatbreads too!
Print Recipe
Savory Olive Oil Pizza/Flatbread Dough
Ingredients
- 1 c flour Plus a little more for rolling out the dough
- 2 Tbsp Pickle Creek infused olive oil Plus a little more for greasing the dough
- 2/3 tsp baking powder
- 1/2 tsp salt
- 1/3 c ice cold water Plus a little more if dough is dry
Ingredients
- 1 c flour Plus a little more for rolling out the dough
- 2 Tbsp Pickle Creek infused olive oil Plus a little more for greasing the dough
- 2/3 tsp baking powder
- 1/2 tsp salt
- 1/3 c ice cold water Plus a little more if dough is dry
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Instructions
Combine the flour, baking powder, and salt in a large mixing bowl.
Drizzle in the olive oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough with olive oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Top with sauce, cheese, and desired toppings. Bake for ~15 minutes until crust and cheese are browned to your liking. Slice and serve hot. Enjoy!
