I grew up eating more homemade pizza than delivery pizza - mostly due to logistics. While traditional delivery pizza is OK on occasion, homemade pizza is one of my comfort foods.
My college beau (who later became my husband) and I would order pizza on occasion and I would mention that I could make pizza.
His response was a polite, "Don't worry about it, we can just order it."
Finally I went ahead and made pizza using frozen bread dough as the crust. "We'll never order pizza again!" Was the comment from my beau. I had shot myself in the foot. What was I thinking?!?
Fast forward a couple of decades...
We often have pizza on Friday nights. Pizza dough from scratch (with the help of a stand mixer) is the norm at our house. I came across this recipe so many years ago that I can't remember the source.
Sometimes I will make the dough over my lunch hour (I am fortunate to be able to come home over my lunch hour more often than not) and sometimes I will make it immediately after work and wait an hour before prepping the pizzas. The flavor is better with the longer fermentation (resting) time.
We generally divide the dough into individual pizzas to let everyone 'make their own' with their favorite toppings. Enjoy!
BASIC PIZZA DOUGH
- 1 1/4 cups warm water (105-115F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 3 cups all purpose unbleached flour
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- cooking spray
- Place warm water in stand mixer bowl. Add yeast and sugar and allow to stand 10 minutes until yeast has dissolved .
- Add flour, oil and salt to yeast mixer; stir with dough hook on stand mixer and mix until smooth and elastic.
- Place dough in a lar bowl coated with cooking spray.
- Cover and let rise 1 hour or until doubled in size.
- Form dough as desired (full size pizza, eight mini pizzas, etc.).
- Top as desired.
- Bake at 425F for 8-12 minutes (depending on the size of the pizza) or until done.