Homemade Pizza Dough

I love homemade pizza.  Once I started making it, I found myself with no desire to purchase it any longer.  It has to be really good.

Pizza dough is so easy to throw together - I use my food processor.  I typically mix up a couple batches of the dough at the beginning of the month and freeze it in single pie servings.  I can then use it throughout the month, letting it defrost in the refrigerator for 8-12 hours prior to using it.  Dough that has been frozen needs no special instructions, prepare and bake as though it were fresh.

Pizza Dough
-makes 2 lbs dough, enough for 3- 12" pizzas

4 1/4 c. bread flour, plus extra if needed for the counter
1 envelope (2 1/4 t.) instant or rapid rise yeast
1 1/2 t. salt
1 T. granulated sugar {optional}
2 T. olive oil (canola oil can also be used)
1 1/2 c. warm water, 105 - 110 degrees Fahrenheit

Using a food processor:  Pulse 4c. the flour, the yeast, sugar and salt in a food processor fitted with a dough blade, if you have it, otherwise with the metal blade.  With the processor running, pour the oil, then the water through the feed tube and process until a ball forms, 30-40 seconds.  Let the dough rest 30 seconds to 1 minute.

Hand Mixing:  Whisk 4 c. the flour, the yeast and salt in a large bowl.  Add the oil and water, stirring with a rubber spatula until the dough comes together and looks shaggy.

Turn dough out onto a lightly floured counter and knead by hand to form a smooth, round ball.  Add the 1/4 c. flour as needed to prevent dough from sticking to the counter.  Knead 3-5 times.  Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1-1 1/2 hours.

To bake:  Preheat oven to 400 degrees Fahrenheit.  Prepare cookie sheet or pizza pan with 2T. cornmeal spread around the pan.  Cut dough into 2 or 3 pieces, depending on the size of your pizza and how thick you want the crust.  Roll out 1 piece and let rest on the counter 10 minutes before transferring dough to the prepared pan.  Add sauce and toppings and bake 15-17 minutes.  Let cool in the pan 5 minutes, then slice and enjoy!


Wyomingstorygirl said...

Looks yummy. My hubby is kinda weird about homemade pizza and it'll go to waste if I make it (I've made so many that he doesn't like!). No sugar, so could you give comparisons to the taste and texture to a commercial frozen or a fast food pizza? Hope I explained my question well enough.

from maggie's farm said...

We do pizza about once a week these days. It's a great way to showcase seasonal veggies, I find. I'm really looking forward to trying your dough recipe. And, my that pizza looks luscious!

Elisha said...

this is a perfect post for me... as I am such a wimp when it comes to making dough....bc its so time consuming. LOVE that it can be frozen ahead of time!

Wyomingstorygirl said...

Staci says she has a Pizza Hut type recipe too! Like I said my hubby is kinda a snob sometimes, so I've asked her for it! Thank you :)

Staci at Life At Cobble Hill Farm said...

This pizza dough is similar to an artisan type dough. I usually cut my dough into 2 pieces as opposed to 3 so we get a slightly thicker crust. It has a wonderful fresh dough flavor and is a thinner crust. Hope this helps! :-)

Anna said...

I love bread but haven't had much success with making my own. After finding your blog, maybe I'll be inspired. Have you tried cooking pizza on the gas grill? That's my family's favorite...turn one burner to high and then the others to low. cook the flattened dough over the low sides and then top at the end (sometimes I use the oven to melt the cheese). Deliciousness~!

Staci at Life At Cobble Hill Farm said...

Anna, please try the oatmeal bread recipe. It's super easy and oh so good. :-) yes, we have grilled our pizza crust too. You are right....it's delicious.