We love pizza at our house. It's a great way to get the family involved in making dinner. Everyone has their favorite toppings and can make their own individual creations. I started making the pizza dough as well. It's alot easier then you think and if you make a double batch and freeze half, then you have it for next time! This recipe makes 4 - 8" pizzas.
First we need to get the yeast in warm water. The yeast is what is going to make it rise and taste like "real" pizza dough. About 1 teaspoon Active Dry Yeast to 1 1/4 cups warm water. The warm water is what activates it or makes it come alive.
This is a very simple recipe, not many ingredients. Using a stand mixer (if you dont have one of these, you can do this by hand), combine flour and salt. Start the mixer on low, using the dough hook or the paddle attechment.
With the mixer on low, slowly drizzle in about 1/3 cup olive oil until combined with flour. Then pour in the water/yeast mixture and mix just until dough forms.
Gather dough together and form into a soft ball.
Coat dough with olive oil, cover bowl and place in the refrigerator for about 30 minutes or longer. This can sit overnight if needed.
After about 30 minutes of resting, the dough will have doubled in size. Punch it down and divide into 4 balls. This is where I freeze 2 of the dough balls. Place in a zip lock bag and freeze until ready to use. Dough will need about 5-6 hours to defrost.
Stretch out and place onto a baking sheet.
Press dough out with hands to desired thickness. I press it out to about 1/4". Brush top with olive oil.
Bake dough for about 6-10 minutes depending on the thickness. You want it to be cooked through, so if you like crispy crust, cook it until it starts to get light golden on the edges and golden on the bottom.
Time for the fun part, the toppings! Spread pizza sauce to outter edges and sprinkle with shredded cheese.
My husband always like the traditional pepperoni, sausage and olive pizza. I like to change it up, so this time I'm using sausage, artichokes and fresh tomatoes. I love to put roasted eggplant on it too. Sprinkle a little Super Tuscan Blend on top before baking.
Since the crust is already cooked, we're just toasting the toppings and melting the cheese. Pop it into a 450 degree(f) oven for about 8-10 minutes.
And here you go, crispy edges, soft inner crust and gooey cheese! Top it with some fresh basil and its time to eat!
This one looks pretty tasty too :)
|Prep Time: 20 Minutes, Plus 30 Minutes Rest Time||Cook Time: 20 Minutes||Difficulty: Easy||Servings: 4 - 8" crusts|
Mix yeast with warm water and set aside.
Using the dough hook on a stand mixer, combine flour and salt. With the mixer on low, slowly drizzle in olive oil until combines. Pour in water/yeast mixture and continue mixing on low until soft dough forms.
Gather dough together and form a soft ball. Coat in olive oil and place in covered bowl and refrigerate for at least 30 minutes. Dough can be kept overnight until ready to use, if needed.
After resting, dough will have doubled in size. Punch down and divide into 4 balls.
If freezing, place in ziplock bag and place in freezer. Let defrost for 5-6 hours prior to using.
Place dough onto baking sheet and press down flat to about 1/4" in thickness. Bake in 400 degree(f) oven for about 8 minutes or until edges and bottom become light golden. Remove from oven and bump temperature to 450 degrees(f).
Spoon pizza sauce to edges of dough, add your favorite toppings and sprinkle with Super Tuscan Blend.
Bake for about 8-10 minutes. Top with fresh basil.