Yes people! You can make your own pizza dough and create a wonderful pizza for yourself, family and or friends. After spending and wasting plenty of money on crappy delivery and frozen pizza for years, I finally came across a great pizza dough recipe and made some “off the chain” (as young folks say) pizza for my family and we have not eaten a delivery or frozen pizza in months.
I’m sure there are some you saying to yourself “I don’t have the time to make pizza dough…I work…I have four kids that feel the need to join me in just about everything I do!” Well what I have to say to you is…make time…you can make pizza dough in the morning and let it rise in the fridge while you’re at work…and when you come home take it out for 20 to 30 minutes or until room temp and its ready to be rolled out, sauced and topped with what you want and baked. As far as your kids go…put those kids to work…you can make it fun for them and they can help you put toppings on your pizza. NO more excuses!
I also wanted to add that you don’t need a pizza stone to bake your pizza…though it would come out pretty freakin’ awesome…you can use a regular metal pizza pan and still get the same great results ( I recommend the one with holes on the bottom if you want a crisper crust) .
Finally I share with you the recipe. If you need to look at a tutorial go to Deb’s page here it helps a lot.
Really Simple Pizza Dough
adapted from Smitten Kitchen
Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready.
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast (a packet and a half)
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil
Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray works) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone with cornmeal or cover a baking sheet with parchment paper and lightly flour it and preheat your oven to its top temperature. Roll out the pizza (its easier to roll out your dough onto parchment paper, then slide it onto your baking sheet, then move onto the next step), spread on some tomato sauce, toss on whatever topping and seasonings you like.
Bake it for about 10 minutes until it’s lightly blistered and cheese is melting with goodness.