This dough recipe makes enough for two pizzas but I usually double the recipe and freeze the extra two pizzas. To freeze the pizzas all you have to do is roll the crusts out to desired thickness, bake for 8 minutes at 425 then let cool before topping with your favorite toppings, wrap in plastic wrap, then a layer of foil and freeze. I write the cooking directions on the foil with a permanent marker before freezing (12-15 minutes at 425). Its perfect for those quick dinners on weeknights.
Sprinkle a little cornmeal before rolling out the dough. This gives a nice texture to the bottom of the crust and also prevents it from sticking to the cooking surface.
Top with whatever your heart desires. Our go to toppings are pepperoni and bell pepper pizza on the left and skillet bacon and pineapple on the right.
Bake for 20 minutes at 425, cheese should be melted in the middle and crust a light brown.
Enjoy!
Pizza Dough
Ingredients:
- 1 cup plus 2 Tablespoons of luke warm water
- 1 Tablespoon of sugar
- 2 1/2 teaspoons of yeast (or 1 packet)
- 3 1/2 cups flour
- 2 Tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Directions:
Place ingredients in stand mixer bowl in the order listed. Attach dough hook and mix/knead the dough for 5-7 minutes until smooth, starting at the lowest speed increasing after the first 2 minutes or so. Dough should be slightly tacky but not stick to fingers.
Place in a greased bowl and let rise in a draft free spot for 45 minutes, until doubled in size.
Dump dough onto lightly floured surface, divide into 2 equal pieces.
Roll out to desired thickness. Top with favorite toppings.
Bake at 425 for 18-20 minutes, cheese should be melted in the middle and crust light brown.
Bread machine:
Place ingredients into bread pan according to manufacture's direction. Select the dough cycle. When dough cycle is complete continue directions from the point of rolling out the dough.
By hand:
Place everything but the flour in a bowl, mix with a wooden spoon adding the flour one cup at a time. When it becomes too hard to mix with the spoon, dump on a well floured surface and knead in the remaining flour. Continue to knead until dough transforms from a lumpy mess to a smooth, elastic dough (3-7 minutes).
I think its important to actually be familiar with and feel how the dough changes while kneading it, that way you can recognize it by sight when using a mixer.
Yield: two 14" pizza crusts
Whip up a batch of marshmallow bark while the pizzas are baking, they will be set and ready to devour by the time you have finished eating your pizza!
Place ingredients in stand mixer bowl in the order listed. Attach dough hook and mix/knead the dough for 5-7 minutes until smooth, starting at the lowest speed increasing after the first 2 minutes or so. Dough should be slightly tacky but not stick to fingers.
Place in a greased bowl and let rise in a draft free spot for 45 minutes, until doubled in size.
Dump dough onto lightly floured surface, divide into 2 equal pieces.
Roll out to desired thickness. Top with favorite toppings.
Bake at 425 for 18-20 minutes, cheese should be melted in the middle and crust light brown.
Bread machine:
Place ingredients into bread pan according to manufacture's direction. Select the dough cycle. When dough cycle is complete continue directions from the point of rolling out the dough.
By hand:
Place everything but the flour in a bowl, mix with a wooden spoon adding the flour one cup at a time. When it becomes too hard to mix with the spoon, dump on a well floured surface and knead in the remaining flour. Continue to knead until dough transforms from a lumpy mess to a smooth, elastic dough (3-7 minutes).
I think its important to actually be familiar with and feel how the dough changes while kneading it, that way you can recognize it by sight when using a mixer.
Yield: two 14" pizza crusts
Whip up a batch of marshmallow bark while the pizzas are baking, they will be set and ready to devour by the time you have finished eating your pizza!
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