Homemade pizza is one of the most under-embraced dinners in the entire U.S.
Certainly, it is easier to just pick up the phone and order a couple of pies, but does it make your kitchen smell amazing, satisfy your craving for pizza with wholesome ingredients or have your family begging you to make pizza night a weekly occurrence?
So why do we avoid making our own homemade pizza? I will give you one reason–the crust. Making a homemade pizza crust is feared by many home cooks way more then it needs to be. Basically, there are two keys to a good crust. You have to plan ahead a little bit (most pizza dough rises for a little over an hour and a half) and you have to have a trusted recipe that you know will turn out perfect fluffy results every time.
So, while I can’t plan ahead for you, I can provide you with a very good pizza dough recipe that makes a delicious crust with items you probably already have in your pantry. Try this recipe as soon as possible! You will be very thankful.
Also, while on the topic of pizza, lets talk toppings. You can top you pizza with whatever you have in your fridge. Just lay down a layer of tomato or pesto sauce and top with and assortment of cheese, veggies/meat. For the pizza in the picture I topped it with herbed tomato sauce, sauteed onions, green onions, a blend of leftover cheeses I had in the fridge and some leftover ground sirloin. Transformation 🙂
The Best Pizza Dough Ever (adapted from here)
- 1 cup warm water
- 2 1/4 cup all-purpose flour
- 2 tsp instant yeast
- 2 tbsp honey
- 3 tbsp olive oil
- 1 1/2 tsp salt
In the bowl of a stand-up mixer combine the yeast, salt and honey. Add 1 cup of warm water (not too hot it should still be comfortable to touch). Stir and allow to stand 5 minutes or until “foamy.” Add the oil and slowly mix in the 2 1/4 cups of flour about a 1/4 cup at a time. Let the machine run until you have a supple dough (add a little more flour as needed). Lightly oil a large bowl and turn dough into the bowl, cover with plastic wrap and allow to rise in a slightly warm draft-free place for 1.5 to 2 hours.
Pre-heat your oven to 450 and place an upside down baking sheet or pizza stone onto one of the upper racks. Punch dough down and transfer to large piece of lightly floured parchment paper (the paper should be the size that you want your final crust to be). Shape dough into desire shape (I just pressed it out from the middle until I had a large square). Top with desired toppings and transfer the whole sheet of parchment paper with the pizza on top onto either your pre-heated upside down baking sheet or pizza stone (I can’t tell you how many crusts I ruined during transfer before I learned this trick). Bake 20 minutes or more until the pizza is brown and bubbly. Allow to stand 5 minutes before cutting. Enjoy!