Sometimes it is easier to just pick up a pizza or grab one out of the freezer instead of making it from scratch. And sometimes you decide that making it from scratch sounds like more fun so you tackle the challenge. I decided to tackle this one on the same day that I made four loaves of Challah bread. Yes, we had a lot of yeast dough rising to be sure!
It really wasn’t that difficult to make. Mix it all up, let it sit for a few hours, knead it, roll it out, and layer it with sauce, cheese and toppings. Pretty straight forward as far as pizza is concerned. We made a pepperoni and black olive that we figured would be tame enough for our little guy to eat. It was, and he actually ate it even though it didn’t come from a store or restaurant. I swear, sometimes the boy just decides to be difficult because something that is homemade is not exactly like the store bought variety.
The other pizza has ham, pepperoni, squash, and black olives on it. We usually also add mushrooms but we forgot to get them this time. I think that was just fine though because this pizza was heavy enough as it was.
I thought the crust flavor was okay. I think I’d like to try the dough from the stromboli that I make as a pizza crust next time. There was just something about it that didn’t quite work for me. Maybe it was the sauce, who knows. It was something though.
Source: Lauren’s Latest
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey (or sugar)
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour (give or take 1/2 cup…depending on the heat and humidity)
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour; mix.
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
Once you reach this stage, turn the mixer on high and knead for 6 minutes. The dough should be smooth and easy to work with and the bowl should be clean.
Lightly grease the bowl and the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.
Punch dough down, and roll out to about 12 inches. Top with sauce, cheese, and your favorite toppings.
Bake at 450-500 degrees F for about 10-15 minutes.
Makes 2 – 12 inch pizzas