Accordingly, I was a bit hesitant to try making my own pizza. But, I did. AND, it was a SUCCESS!!!
I'm not talking about a pizza prepared on a wrap either. I'm also not talking about a frozen pizza or pizza with a pre-made crust. I'm talking about a good, hearty pizza with fresh ingredients that I made all by myself!! Yay!! However, I did not make the pizza sauce or the pesto. I decided that I was going to take my "trial run" easy. But, next time there will be homemade sauce.
I found the recipe on my favorite blog. It is super easy and incredibly delicious! It involves a little bit of prep and some time management skills, but it's nothing that can be handled by reading through the recipe before you begin. The dough makes up 2 batches. I made 2 separate pizzas: a pepperoni pizza and a chicken pesto pizza with sundried tomato and kalamata olives. I'm only listing the ingredients for the toppings because I didn't really measure them out. I was just trying to get this dinner to work out (which it did, yay!). Plus, pizza is more of a personal preference type thing :) I am so excited to try out different variations with this dough!
In the recipe below, I reflected my process while mixing by hand. You can also use a stand mixer for this or a bread machine. Those instructions can be found by clicking either link below.
Awesome Home-Made Pizza Crust
adapted from Annie's Eats who adapted from Brown Eyed Baker
Yield: 2 pizza doughs
- 1/2 c warm water (about 110 degrees)
- 1 envelope (2 1/4 tsp) instant yeast
- 1 1/4 c water, at room temp.
- 2 tbsp extra virgin olive oil
- 4 cups (22 oz) bread flour, plus more for dusting
- 1 1/2 tsp salt
- Non-stick cooking spray for bowl
- Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil; stir to combine.
- Combine the salt and half of the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic (about 7-8 minutes) using as little dusting flour as possible.
- Form the dough into a ball, place it in a deep oiled bowl and cover with plastic wrap. Let rise until double in size, about 1.5-2 hours. Press the dough to deflate it.
- In the final minutes of the dough's rise, place a pizza stone in the lower third of the oven. Heat the oven to 500 degrees for at least 30 minutes.
- Meanwhile, turn the dough out onto a lightly floured work surface. Divide the dough into 2 equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
- Working with one piece of dough and keeping the other covered, roll-out and shape the dough into a crust. Transfer to a pizza peel or round of parchment dusted with cornmeal. Top as desired!
- Slide the dough onto the pizza stone.
- Bake until the crust edges are brown and the cheese is golden brown in spots, about 8-12 minutes.
- Repeat with the remaining ball of dough or freeze for later use.
Chicken Pesto; Pizza Dough, Pesto, Sun Dried Tomato, Shredded Chicken, Kalamata Olives, Red Onion, Mozzarella Cheese & Fresh Basil