We make homemade pizza almost every week because it's the only meal where nobody complains :) I've tried lots and lots of recipes. Many turn out good, but this has always been my go to dough. It rolls out nice and thin and cooks up crispy, which is the way we like it. I do cook my pizzas on a pizza stone, which I really like. My Pizza stone has traveled all over the world with me and I cook lots of things with it. I roll my dough out in cornmeal, rather than flour, because I think it helps add a nice bit of crunch to the crust. I currently have a convection oven, which is amazing, so my pizza cooks up in about 7 minutes and the top is nice and golden. If you are having trouble getting the top nice and golden and cooked right just turn on your broiler :) I've tried homemade sauce and store bought, but usually I just revert to store bought because it's easier. The kids have fun with the toppings because there are endless choices. My two favorite pizza are my BBQ chicken and Thai Pizza. Someday I'll post those recipes! And definetly remember to cook at 500 degrees. I know that seems way high, and it is, we have set the smoke alarm off many times when cheese melts off into the oven, but it really is the right way to cook a pizza!
Here is the recipe, courtesy of Tyler Florence from www.foodnetwork.com.
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon kosher salt
- Extra-virgin olive oil
- 3 cups, plus more for dusting (I usually don't use all the flour)
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
