Last Spring made a delicious Shaved Asparagus Pizza and I promised all of you that I would share the pizza dough recipe with you. Well, life happened, a move happened and...well, I'm sharing it with you now! Homemade pizza dough is nothing new to our kitchen. My husband has been our main "Pizza Dough Maker" for years. He seasoned his dough very well and the pizza always came out nicely. The only thing lacking was the crust - I mean, it was OK as a vehicle to deliver the delicious toppings to your mouth, but when the toppings were gone, I never really wanted to eat the crust. All that changed when I found this recipe from Annie's Eats. The crust is so amazing! There is never a time when a crust hits the garbage can - it's all devoured right along with all the other pizza yumminess! I've been making this recipe for about a year now and I've come a long way with my pizza making skills. Take a look at Annie's awesome pizza tips for some great pointers on how to get the best pizza ever! I've incorporated many of these tips into my own pizza making, however, currently I'm using a metal pizza pan instead of a stone. I've had stones for years and years but lately we keep breaking them! We can't figure out what we're doing wrong, so for now, a metal pizza pan it is!
If you've never made your own pizza dough, I beg you to give it a try! It's really not that hard!
Basic Pizza Dough
1/2 cup warm water (about 110° F)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 cups water, room temperature
2 tbsp extra virgin olive oil
22 ounces (approximately 4 cups) bread flour, plus more for dusting
1 1/2 tsp kosher salt
olive oil or nonstick cooking spray
Place the warm water in a medium bowl, sprinkle the yeast over the warm water and let sit for about 5 minutes to allow the yeast to swell. Add the room temperature water and the olive oil. Set aside.
Place the flour and kosher salt in the bowl of a stand mixer fitted with a paddle attachment. Mix briefly to combine. With the mixer on low speed, slowly add the water/yeast/olive oil mixture. Once all ingredients have come together, switch over to the dough hook and knead on medium speed until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball and place in a deep, lightly oil bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, about 1 1/2 to 2 hours.
Punch down the dough and divide into 2 equal balls of dough. If you want to freeze the dough for future use, wrap in plastic wrap, then place in a freezer safe bag. When you are ready to use the frozen dough, defrost it in the refrigerator for 1 day prior to using it. On the day you are going to use it, let the dough come up to room temperature before shaping it.
If making a pizza, shape your dough to fit your pan, or pizza peel if using a stone. (I know you aren't really supposed to use a rolling pin when forming pizza dough, but I just haven't perfected my stretching technique yet!) You could also use the dough to make these crowd-pleasing pizza bites!
From here you can add your toppings and bake your pizza according to your own recipe. I like to cook mine at 450° F for about 10-12 minutes or until the crust is golden brown. Oh, see that sauce in the background? Best. Pizza. Sauce. Ever. Will share that soon!
Give it a try! Good luck!
Adapted from Annie's Eats
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!