It is way better than store bought and I think it is easier to make than to get in your car, drive to the store, find a cold stale looking dough, wait in line……etc I am healthy but I am also lazy. I’m just lucky that sometimes that works to my advantage lol
Oh hey – As with all my recipes, if you just want the straight up recipe without my (hilarious/delightful) commentary, scroll to the bottom for the plain jane version.
OK Pizza dough. Start: get this stuff out on the counter
Flour***, active dry yeast, olive oil (extra virgin cold pressed is best, link to article explaining why coming tommorrow), salt and sugar.
Got that junk out? OK solid. Moving on….
First step: get a big ass bowl. Take 2 & 1/4 teaspoons of yeast and put it in the bowl. (If buy the yeast packets instead of the jar, use 1 packet. It’s been pre-measured.) Add in 1 cup warm water from your tap. Not hot or you will kill the yeast. Warm enough that it feels like warm laundry fresh out of the dryer. Mix lightly with a spoon to activate the yeast and leave it to sit for 10-15 mins. I usually leave it for 12, split the difference. After that, you will notice the yeast looks puffed up. When you lightly stir with a spoon it should seem to fizz slightly. That means the yeast is ready to party.
Next step: Your gonna add the rest of the stuff into the bowl now. Add 2 cups flour, 2 tablespoons olive oil, 1 teaspoon salt and 2 teaspoons sugar. If you have a mixer, use the mixer. If you don’t, I find its best to begin to mix all this junk with a spoon first, then use your hands to really get in there and get everything mixed well. If you wanna get funky with it, add in some spices here to flavour the dough. I usually toss in my homemade do-it-all spice mix. (Recipe here!)
ALERT – take OFF any rings or bracelets BEFORE you mix any flour dough with your hands. If you don’t, well you’re screwed. For one you could be mixing in unintentional bacteria from the nooks and crannies in your jewelry. Second reason is flour can be like cement when it dries and it will be very difficult, not to mention a pain in the ass, to pick all the gunk out of your Grandmother’s heirloom ring after your pizza dough is finished. Take your jewelry off. But I digress…
So once you see a good slightly stiff dough form, lightly flour a countertop and knead. If you want to be a Mini-Martha and if you kneed to know how to knead it perfectly, check out this youtube vid I found here. But it’s not rocket science. Just punch the middle and pull up the side and fold into the middle. Punch, pull, fold. Bamma, there you go.
Do that for a couple minutes.
Step 3: Pour a smidge of oil in the bowl that you just used and rub it so the walls of the bowl are oiled. Put the dough ball in the bowl and cover with a damp teatowel or plastic wrap. Oilling the walls of the bowl is so the dough doesn’t stick to the bowl when it rises. Leave this in a warm spot ( the kitchen counter is fine). Go do crafts or have a nap or something and come back in 2 hours.
Step 4: The dough will have at least doubled in size. This the fun part – punch that dough in the stomach! This is called “punching it down”. It removes a big air bubble. Now pull all the dough out of the bowl onto a lightly floured countertop once more. Give it a short knead and separate into 2 big balls.*snicker*
You’re done! You have made dough for 2 large pizzas! You have 2 options here with the dough –
1. Cook it! Preheat oven to 350F. Roll out to about 1/4 inch thick (more or less, just make sure its all even thickness) and place on a non-stick cookie sheet. If your cookie sheet sticks, lightly flour the surface and then put the dough on it. Bake dough alone, without anything on it for 3 or 4 minutes, until it looks just matte. This sets the dough shape and it looses its stickiness so you can easily spread the sauce. Add your pizza junk. (Link coming tomorrow for unique pizza topping and sauce ideas I’ve tried and loved.) Cook in oven until crust looks golden.
2. Freeze it! Take dough ball and wrap in plastic wrap. Not too tight as it will expand again once thawed. Put wrapped dough in a Ziploc and toss in your freezer. Don’t forget to label our Ziploc bag so you don’t wonder what the heck this white frozen ball in your freezer is later on. When you want to use it, leave out on a counter to thaw completely. Unwrap and give it a quick knead then roll out.
And THAT, my friends, is homemade pizza dough. Impress your friends.
Homemade Pizza Dough (plain jane version)
2 cups flour***
2 & 1/4 teaspoon active dry yeast (aka 1 packet if you buy the packets)
1 cup warm water
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 teaspoons sugar
- In a bowl, add yeast and water. Let sit 10-15 mins.
- Add flour, salt, sugar and oil. Mix until dough forms.
- Knead on lightly floured surface for 5 minutes.
- Oil walls of a bowl and place dough in bowl. Cover and let rise 2 hours.
- Punch down dough and knead 3 minutes.
- Separate dough into 2 balls.
- Wrap and freeze or roll out and bake at 350F.
***I prefer unbleached all purpose. I don’t think you need any fancy bread flours or whatever. They all work the same. Just get unbleached because who wants to eat bleached and extra processed flour?
~ with love, Chelsey P