Friday Night=Pizza Night
Friday Night every week at our house is Pizza Night. We love pizza even more than we love spaghetti, and as I mentioned in my post about my Semi-Homemade Spaghetti Sauce, I started making many of our “normal” things from scratch in a quest to get rid of processed foods in our home.
I tried about ten pizza dough recipes: some with white flour, some with wheat flour, some gluten free, etc, and finally wound up with this one as a favorite. I’ve made this recipe for several months in a row now, and we’re really happy with it!
- 2 1/4 Tbsp Active Dry Yeast
- 1/2 tsp brown sugar
- 1.5 C warm water
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 C parmesan cheese (shredded, not grated)
- 2 Tbsp olive oil
- 3.5 to 4 C flour
Dissolve yeast and brown sugar in warm water then let it sit for 5-10 minutes. You’ll notice little bubbles in the water if the yeast is active. If you don’t see any bubbles after 10 minutes, toss your water mixture and start over…your dough won’t rise if the yeast isn’t good.
Next, stir in your seasonings, cheese, and olive oil. Mix well before adding flour. 1/2C at a time until well mixed. You want the dough to “clean the bowl.” Meaning that it all balls together well and isn’t too sticky. You’ll notice in the picture below (although its a little bit dark) that despite the big dough ball in the middle, the sides of the mixing bowl look clean. Just keep adding flour to your mixture until this happens. The amount of flour will be different each time you make it depending on the temperature and humidity in your kitchen and your altitude. Mine usually takes closer to 4 Cups of flour.
After that, spray a clean bowl with cooking spray and place your ball of dough inside. Cover with a clean towel and put in a warm place to rise. I like to go ahead and preheat my oven (to 425º) at this time, and I place the bowl on the stovetop. The heat from my pre-heating oven is perfect for helping the dough rise properly, especially in the winter.
Let rise for about 1 hour, or until the dough has doubled. Just before your dough is ready, place your pizza stone or cookie sheet (whatever you use) in your hot oven for about 10 minutes.
Oil your hot pizza pan/stone well with cooking spray then plop your dough right in the middle of your hot pizza pan and press it out to the edges with your hands. Be careful not to touch the hot pan! I may or may not have done that before….
Pre-bake your crust for 8-10 minutes or until lightly browned. Add sauce, mozzarella cheese, and your favorite toppings! Hubbs and I prefer pepperoni and sautéed green bell peppers! Yum! Feel free to brush the edges of your crust with some melted butter and sprinkle on a little bit of extra garlic salt a la Dominos 🙂 Then bake for an additional 10-15 minutes. Cut and serve! Perfecto!
This crust has the PERFECT combination of crispy, crunchy outside and gooey, chewy inside! The seasonings and parmesan cheese give it just the right amount of extra flavor.
The recipe above makes one large pizza, but you can make two large pizzas or three medium by doubling the recipe like this:
- 4 ½ Tbsp Active Dry Yeast
- 1 tsp brown sugar
- 3 C warm water
- 2 tsp garlic salt
- 1 tsp onion powder
- 1 tsp basil
- 1 tsp oregano
- 1 C parmesan cheese
- 4 Tbsp olive oil
- 7-8 C flour
Dissolve yeast and brown sugar in warm water. Let sit 10 minutes. Stir in seasonings, cheese, and oil. Mix in ½C of flour at a time until dough is no longer sticky. Preheat oven to 425. Let rise 1 hour or until doubled in warm place. Warm pans in oven for 10 minutes. Divide into 2 large pizza crusts OR 3 medium crusts then press out onto hot, well-oiled pans. Pre-bake pizzas for 8-10 minutes. Add sauce, toppings, and cheese. Bake an additional 10-15 minutes. Serve.
Try it and let me know how much you love it!
Come back next week and I’ll post my favorite pizza sauce recipe to go with this awesome dough!
**For the life of me, I can’t find the original post. In all of my pizza dough recipe trying I guess I didn’t save the original recipe. If this is your recipe, please let me know and I will link back to your post!**
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