While enjoying a couple homemade pizzas with our friends Friday night, I realized I’d never shared our pizza dough recipe with you guys. Talk about a major oversight. I mean we’ve only been making pizza every Friday night for the past 14 years. It’s kind of a tradition in our house.
So, let’s set things right shall we? Without further ado, I give you my husband’s pizza dough recipe.
Homemade Pizza Dough Recipe
3 cups all-purpose flour
2 Tbsp vegetable oil
1-1/2 tsp dry active yeast
3/4 tsp salt
1 cup warm water
What You Do:
Measure all the dry ingredients into a mixing bowl, and whisk to combine.
Add the oil.
Gradually add the water, while mixing.
Knead until the dough is smooth, and the sides of the bowl are clean.
One batch of dough is enough for one large pizza or two medium pizzas. If you want mediums, divide your dough now. Then, shape the dough into a ball(s), and flatten.
Place your dough in a lightly oiled bowl(s); cover; and allow it to rise for two hours.
Flatten and shape your dough into crusts. You can stretch it by hand, or roll it out with a rolling pin, whichever works best for you. Aim for a 12-inch crust, if you’re making mediums and a 14-inch crust, if you’re making a large. Use a fork to poke holes in your crust, so it doesn’t develop bubbles when it bakes.
Then, all that’s left is to top your pizza(s). I make big batches of tomato sauce in the crockpot, when tomatoes are in season, and that’s what we use on our pizzas. A half-pint jar is just right for a medium pizza. You’ll find my sauce recipe over on About.com.
Figure on one bag of shredded cheese for two mediums or one large. Then, add whatever toppings you’d like. Pineapple is a favorite in our house.
Bake your pizza(s) in a 475 degree oven for 7-9 minutes. That may seem awfully hot, but most pizza restaurants bake their pizzas between 490 and 500 degrees. Your pizza is done when the cheese is golden brown and the crust is cooked through.