Making pizza from scratch is not complicated. If you have enough nights of this delicious meal, you perfect your technique as well as speed up the process. The key to good pizza is the crust. I have a few tips that will help your pizza night be most successful!
Your dough can be done by hand or machine. If you do it by hand, think of all those calories you will burn. And this helps with the extra slice you may serve yourself. Because of all the multi-tasking I do, I use a mixer to knead, and then finish it off by hand. You can do it with whatever means you have.
This dough recipe will make 3 ten and a half inch pizzas. Or 4 thin crust pizzas. If doing 4, allow for shorter baking times.
On cold days I do warm the water that gets mixed with the yeast. Today was 95 degrees, which allowed me to skip this step.
1 pkg yeast
1 c warmed water
1 teas honey
2 1/2 to 3 1/2 c bread flour or all purpose or both
4 T olive oil (2 for the dough mixture and 2 to coat the dough mixture in the bowl)
1/2 teas salt
sprinkling of cornmeal
Using a stand mixer with the bread hook attached, mix on speed 2 until dough forms and does not stick to the bowl. If it is too wet, add more flour.
At this time I remove the dough from the mixing bowl and give it a few kneads by hand. I return it to the bowl and add two Tablespoons olive oil and make sure all of the dough is coated so as to not lose moisture. I place in a warm spot with a towel over the bowl for about an hour.
Meanwhile I have preheated the oven to 425 degrees. I place my pizza vessels in during the preheating process to get them hot.
I pinch the dough into 3 equal portions and roll them out on a floured surface.
I sprinkle the hot pans with cornmeal and place dough on top. Dough should not be sticking to your pan at any point. (I use a pizza stone and a lodge pre-seasoned skillet, they work perfectly every time). Prick your dough with a fork to prevent dough form having huge gas bubbles and rising like a loaf.
I bake the dough by itself for about 5 minutes or until the dough has formed a crust on top. Sometimes I take a clove of garlic and rub on the pizza to realease the garlic oils and give the dough a bit of flavor. Today I skipped that step. I then add my pizza toppings.
This varies every time I make. Today we had turkey pepperoni, mozzarella cheese, onion, and bell pepper.
I proceed to bake 15 to 20 minutes longer depending on the dough’s done-ness in the above step.
Remove the pizza from the oven and move the pizza to a baking sheet to slice. My pizza cutter is too big to cut in my pans. The dough is firm enough that it does not bend. A very nice crisp, firm crust.
Slice and serve!