fast, easy & packed with flavor. this pizza dough yields a crisp-tender crust - the perfect base for pizza, calzones & stromboli.
pizza. we have it at least once a week, and always with scratch-made dough. ben is the official pizza dough maker in our house and he does it so well. could i do it? sure, but it's a little bit like when someone else makes you a sandwich, and it tastes way better than when you make it yourself. kinda like that.
so one year for his birthday i got ben a pizza stone & a book of pizza & flatbread recipes. unlike some guys who might not be thrilled to get kitchen equipment (sorry, but it's often true. sad face.), he was excited. and bonus - we all benefit! the first crust recipe he tried worked perfectly, and we've stuck with it ever since. over the years it's been adapted here and there... white-whole wheat flour in place of some of the all purpose, chili flakes and/or fresh herbs added.
homemade pizza is a great thing to make with kids. they can pick whatever toppings they like (it helps to set out a little toppings bar) & can even help make & roll out the dough. helena loves to roll hers out with her little rolling pin. getting the kiddies involved in as many steps as possible - or even just one - is always fantastic and it gives the kids a real sense of how pizza is made (hint: not from a box or the pizza delivery guy).
this recipe makes three 12" individual pizzas. whether we bake them inside or outside on the grill we always use a pizza stone. pizza/baking stones are great to have if you make bread or pizza at home, or even if you just bake. they actually help regulate the temperature in your oven, resulting in more even baking. the key is to preheat the stone along with the oven. it gets super hot & cooks the pizzas in a few minutes! pizza night, here we come!
s, h & b
recipe: basic pizza dough (makes 3 12" pizzas), recipe adapted from rebecca baugniet
- 1 1/2 c bread flour
- 1 1/2 c white whole wheat flour (or all purpose, or a mix)
- 1 tsp granulated sugar
- 1 tsp quick rise yeast
- 1 tsp salt
- 1 1/2 Tbsp extra virgin olive oil
- 1 c very warm water
- 1/2 tsp dried chile flakes (optional)
- 1/2 tsp garlic powder, dried basil, dried oregano (optional)
- combine 2 c or the flour with the sugar, yeast & salt in the bowl of a stand mixer.
- combine oil & warm water.
- using the paddle attachment, slowly stir the water/oil into the the flour mix until everything is combined
- add the remaining 1 c flour. if the dough is too wet, add a bit more flour, a Tbsp at a time
- knead the dough for 5 minutes or so, using the dough hook attachment. or, knead by hand on a lightly floured board for 10 minutes
- put the dough in a lightly oiled bowl, cover with a clean kitchen towel or loosely with plastic wrap & set in a warm spot until the dough has doubled in volume, 1 1/2 - 3 hours.
- for best results make the dough in the morning & let it rest/rise all day. ben stores it in the oven, with the temperature OFF & the oven light ON. this creates the perfect, draft-free temperature. the all-day rise gives the dough a deeper, more developed flavor than a shorter rise.
- when you're ready to make the pizzas, preheat the oven to 500 degrees.
- once the dough has doubled, punch it down lightly - helena loves this part - & divide into 3 pieces
- roll out on a floured board until the dough is as thin as you like. ben rolls the dough on individual pizza piels or cutting boards, so we have all three pizzas ready to go & can just pop them in the oven (one at a time!).
- bake for 4-7 minutes or until done to your liking. super hot oven = super quick-cooking, so keep a close eye on your pizza.
- remove from oven, let cool slightly, slice & enjoy!