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I love pizza. A lot. It’s a problem. I could eat it like daily. Maybe not daily but… probably daily. Different crusts and different sauces, different toppings… there are so many combinations I don’t know that I would ever get bored.
But it would get expensive eating pizza day in and day out like that. So I have also been going though a million different pizza dough recipes and variations. (Soon I will put my favorite Chicago style deep dish pizza recipe up here… and that is an excuse to make it again! Pizza night!) It is only recently that I have perfected my favorite go-to basic homemade pizza dough. It is a combination of both the recipes from The Pioneer Woman Cooks and Smitten Kitchen.
(makes 2 pizzas)
1 1/2 tsp yeast
4 cups all purpose flour
1 tsp kosher salt
1 cup warm water.
1/2 cup tsp white wine
1/3 cup extra virgin olive oil
A few shakes of desired spices (optional)
Sprinkle the yeast over a water and wine mixture. Allow to sit for a few minutes ( I usually use this time to gather my other ingredients).
Add in the flour, salt, and any Italian spices you might wish to add. I usually put in a few shakes of garlic powder, oregano, basil, and a pinch of thyme. (WARNING: if you are using garlic salt don’t put in the kosher salt… not that I have ever done that… nope… *whistling*.)
Next drizzle in the olive oil and stir until just combined.
Turn the dough out onto a floured surface and give it a few good kneading turns (see the cheese bread entry for a description of how to knead - it’s fun!)
Put the dough into a bowl and cover with plastic wrap. This is the part that kinda sucks cause you have to wait but… you need to let the dough sit for 24 hours to 3 days. It really does make it better.
Take the dough from the refrigerator and allow it to come back up to room temperature. Divide the dough in half and let sit for another 5 minutes or so. You can either roll out the dough with a rolling pin or stretch it with your hands. I do either depending on how I am feeling and how the dough is feeling.
Top it with what ever toppings you like, and bake at 450 degrees for about 20 minutes or until it’s golden brown with bubbling cheese.