When I tell people that I make my own pizza dough they look at me like I’m nuts, have a lot of time on my hand and… they just don’t get why.
Frozen dough is available, and good ones too, but this dough is just so easy and fun to make that I cannot resist it. Plus, it freezes beautifully, so why not make a batch and enjoy a complete home made dinner.
For a fun family dinner, pizza is one of our go-to meals.
Makes 4 12” pies
- In a large bowl, mix together 1.5 oz yeast, 1 cup water, 1 tsp salt, 1 tbsp honeyand 1 tbsp olive oil until well dissolved.
- Add 1 cup flour and mix together for 2–3 minutes or until a dough begins to form.
- Add 2 cup flour and mix together with the dough hook on the stand mixer for 6–8 minutes. Or if you do not have access to a stand mixer, then mix together for 2–3 minutes, remove the dough onto a floured surface and knead together for an additional 6–8 minutes.
- Oil a clean mixing bowl with 1 tbsp olive oil and store the dough in it for 45 minutes covered with plastic wrap in the warmest part of the kitchen (I normally pop it into the oven, unheated).
- Remove from the bowl, divide into 4 equal portions and let it rest for another 15 minutes.
- Roll into large rounds to desired size and thickness.
- Assemble pizzas and bake on a pizza tray or stone, 500F for 7–10 minutes.
- In a saucepan heat 1 tbsp olive oil and sauté 2 garlic cloves finely minced.
- Add 1 14oz tomato sauce can, 1 bay leaf, 1 tbsp cumin, 1 tbsp dried oreganoand season with salt and pepper.
- Let it cook on low for 30 minutes.
- Buy fresh mozzarella, cut into thin slices and spread over the pizza. It melts fabulously!
- Mix in dry oregano into the dough for a twist to the dough.
- Turn the edges of the pie up and fill it with shredded mozzarella for a cheesy crust. Brush the turned over pie edges with olive oil for a golden brown color.
- Melt tellegio and pecorino romano cheese on the pizza (with no tomato sauce). Remove from the oven and add slices of proscuitto di parma along with baby arugala and a drizzle of chili oil. This one is our favorite!
- Top with left overs at home or fold it over to make a calzone.