I’ve been making this pizza dough since I first got the recipe in Home Ec in middle school. That’s over 2 decades of delicious pillowy pizza dough!
Back when I had more time on my hands (before college & graduate school), I used to make pizza dough from scratch every time I wanted pizza. I even had my friends make their own pizzas for one of my birthday parties in high school. It was a hit! There were flowers, stars, monkeys, pigs, elephants, butterflies – you name it. (Alison recalls, “Jennie and I made a beefy man, and he was delicious”.) Since then I have become lazy and have resorted to purchasing the Pillsbury pizza dough. It is a good dough and I can store it in the fridge for those last minute dinner decisions, but there was always something missing.
Photo from said pizza parties
I finally decided to dig up my old recipe and I don’t think I can go back. Being such a quick to prepare dough, there’s really no excuse for me to slack off anymore. Sorry Pillsbury. And when questioning my #1 critic as to why he preferred this dough, he paused before responding with, “It’s just soft and good” – Brent
PIZZA DOUGH
Makes 1 crust
Ingredients:
1 pkg active dry yeast
3/4 cup warm water
1 tsp sugar
1 tsp salt
2 Tbsp olive oil
2-1/2 cups bread flour* (if you do not have any, all-purpose flour is okay)
Cornmeal for dusting
*Want to make it whole wheat? Use 1-1/2 cups whole wheat flour and 1 cup white flour or substitute it 1:1.
Directions:
- Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
- In a large bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1 cup of flour, another cup, and then the last 1/2 cup.
- Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
- Roll out and transfer to a pizza peel sprinkled with cornmeal. Prepare with favorite toppings. Transfer to the pizza stone without removing from the oven (it’ll take a couple light shakes) and bake for 20-25 minutes, or until it the crust turns golden and the cheese (if any) starts to bubble.
Source: The Spiffy Cookie original
9 comments
[…] The thing that remains the same between the previous garlic knots and these garlic rolls is the use of pre-made dough, making these super easy to put together. But if you would like to go the extra mile and make the dough instead of purchasing it, feel free to make a batch of homemade pizza dough. […]
[…] But if you’re feeling fancy, have at it and make your own dough. […]
[…] I had never made thin crust before, I was curious how it became thin instead of puffy like in regular pizza dough. It seems to me that the only difference is the amount of flour and water you add, therefore […]
[…] adapted from Food Network. Crust adapted from my Pizza Dough and Baked by […]
[…] it comes to Valentine’s Day, it can beย a fun meal to make together at home. I took my trusty pizza dough recipe which normally make ones large or two medium pizzas and instead divided it in fourths to make 4 […]
[…] 1/2 lb pizza dough […]
I’m a fan of using sourdough to make all of my breads and instead of using commercial yeast I use sourdough starter which I found easy to maintain.
Erin, can I substitute whole wheat flour for all or a part of this ingredient?
I see no problem with doing so. I have been meaning to but keep forgetting to buy whole wheat flour. Try it and let me know how it turns out!