How To Make Quick And Delicious Pizza Dough
Recently, I told a friend of mine that I make my own pizza dough. She responded, "Don't you know you can buy pizzas already made? Sometimes you can get a guy to bring them right to your door." Well, sure you can, but this recipe allows you to quickly make your own pizza for a fraction of the cost of store-bought or delivery, and it allows you to control what goes in to it every step of the way.
- 3 cups All Purpose Flour, I've used whole wheat in a pinch, and the end result was quite pleasing (pro tip).
- 2 1/4 tsp Dry Active Yeast, Or 1 packet of the pizza dough yeast that gets sold in strips.
- 1 tbs Granulated Sugar
- 1 tsp Salt
- 1 tsp Garlic Powder, Not garlic salt. Also, use more or less to taste. But for me, more is more here.
- 1 - 2 tsp Italian Seasonings Blend, Again, you can use more or less to taste.
- 2 tbs Vegetable Oil
- 1 cup Warm water, Around 110 degrees, which will really wake your yeast up.
- Preheat oven to 350 degrees.
- Combine the dry ingredients in a large mixing bowl. If you've ready my biscuit Hub, use the same bowl you'd use for your biscuits. If you haven't read the biscuit Hub. Put that on your to-do list.
- Measure in oil and water. Stir to combine. I like to use a rubber spatula. It works the ingredients well and prevents most of the sticking that can occur. Once you've got a slightly sticky ball of dough, you're done mixing.
- Turn out dough onto floured surface. Knead the dough for about a minute, until it is only slightly tacky, but doesn't really stick to the work surface or your hands.
- Cut the dough into 4 equal parts. This will make 4 individual pizzas. If you're looking to make 1 large pizza, skip this step and begin rolling out the dough to fit your baking vessel (I'm not going to say pizza stone here because not everyone has one of those, and, quite frankly, they're not all that necessary so long as you have a cookie sheet).
- Flour the work surface again and roll out the first portion of dough. Roll the dough until it's 6 to 8 inches in diameter. The larger your circle of dough, the thinner the crust will be (this recipe makes a really nice super thing up to hand-tossed crust, and all variations in between). Re-flour your work surface before rolling out each portion of dough.
- Place each portion of rolled dough onto your baking vessel. I use 2 17" cookie sheets to get my 4 portions of dough cooked (2 portions per cookie sheet, for those of you who are unwilling to do simple division). I've also foregone portioning out the dough and just rolled it into a 17" rectangle and cooked 1 large pizza the size of my cookie sheet before. There's more sharing involved, but the end result is still delicious.
- Bake the individual portions of dough or the large pizza for 15 minutes at 350 degrees.
- Remove the dough from the oven and top in your preferred style of pizza.
- Return "dressed" pizzas to the oven and continue baking at 350 degrees for 12-15 minutes, depending on the size of your pizza.
- When toppings are cooked and the dough is slightly crunchy, but still pliable, remove pizza(s) from the oven. Allow to cool before serving.
- Enjoy your food!
How To Freeze Leftover Pizza Crust
So, I've assumed you know 3 other people who all want to eat pizza at once. That was so rude, and I apologize for my oversight. Rather than "dress" any of the crusts you don't plan on using right away, allow them to cool after their first baking. Then, slip them into a freezer bag and store them in your freezer for up to a month until you're ready to use them. Best part: no need to defrost them. When you're ready to use them, preheat your oven to 350 degrees, dress your frozen crust, then bake it for 15 minutes at 350 degrees.
Also, as a bonus, this recipe can very easily be doubled for those of you (us, who am I kidding here?) who like to eat a lot of pizza but don't want to take the time to make the whole shebang every time you get a hankering for it.
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