I love homemade pizza. Once I started making it, I found myself with no desire to purchase it any longer. It has to be really good.
Pizza dough is so easy to throw together - I use my food processor. I typically mix up a couple batches of the dough at the beginning of the month and freeze it in single pie servings. I can then use it throughout the month, letting it defrost in the refrigerator for 8-12 hours prior to using it. Dough that has been frozen needs no special instructions, prepare and bake as though it were fresh.
Pizza Dough
-makes 2 lbs dough, enough for 3- 12" pizzas
4 1/4 c. bread flour, plus extra if needed for the counter
1 envelope (2 1/4 t.) instant or rapid rise yeast
1 1/2 t. salt
1 T. granulated sugar {optional}
2 T. olive oil (canola oil can also be used)
1 3/4 c. warm water, 105 - 110 degrees Fahrenheit
Using a food processor: Pulse 4c. the flour, the yeast, sugar and salt in a food processor fitted with a dough blade, if you have it, otherwise with the metal blade. With the processor running, pour the oil, then the water through the feed tube and process until a ball forms, 30-40 seconds. Let the dough rest 30 seconds to 1 minute.
Hand Mixing: Whisk 4 c. the flour, the yeast and salt in a large bowl. Add the oil and water, stirring with a rubber spatula until the dough comes together and looks shaggy.
Turn dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Add the 1/4 c. flour as needed to prevent dough from sticking to the counter. Knead 3-5 times. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1-1 1/2 hours.
To bake: Preheat oven to 400 degrees Fahrenheit. Prepare cookie sheet or pizza pan with 2T. cornmeal spread around the pan. Cut dough into 2 or 3 pieces, depending on the size of your pizza and how thick you want the crust. Roll out 1 piece and let rest on the counter 10 minutes before transferring dough to the prepared pan. Add sauce and toppings and bake 15-17 minutes. Let cool in the pan 5 minutes, then slice and enjoy!
-makes 2 lbs dough, enough for 3- 12" pizzas
4 1/4 c. bread flour, plus extra if needed for the counter
1 envelope (2 1/4 t.) instant or rapid rise yeast
1 1/2 t. salt
1 T. granulated sugar {optional}
2 T. olive oil (canola oil can also be used)
1 3/4 c. warm water, 105 - 110 degrees Fahrenheit
Using a food processor: Pulse 4c. the flour, the yeast, sugar and salt in a food processor fitted with a dough blade, if you have it, otherwise with the metal blade. With the processor running, pour the oil, then the water through the feed tube and process until a ball forms, 30-40 seconds. Let the dough rest 30 seconds to 1 minute.
Hand Mixing: Whisk 4 c. the flour, the yeast and salt in a large bowl. Add the oil and water, stirring with a rubber spatula until the dough comes together and looks shaggy.
Turn dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Add the 1/4 c. flour as needed to prevent dough from sticking to the counter. Knead 3-5 times. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1-1 1/2 hours.
To bake: Preheat oven to 400 degrees Fahrenheit. Prepare cookie sheet or pizza pan with 2T. cornmeal spread around the pan. Cut dough into 2 or 3 pieces, depending on the size of your pizza and how thick you want the crust. Roll out 1 piece and let rest on the counter 10 minutes before transferring dough to the prepared pan. Add sauce and toppings and bake 15-17 minutes. Let cool in the pan 5 minutes, then slice and enjoy!