Homemade Pizza Dough

   

We are a little crazy about pizza in our house.

(Really, who isn't a fan of pizza?) 

What I am not so crazy about is how much it costs for delivery to my house!

(We have to pay a gas charge AND Tip! This can make for an expensive dinner when I am feeding our normal 7 for dinner.)

My mom made us homemade pizza quite often growing up. And to some people, making homemade Pizza Dough can sound intimidating, but it is super easy! And with a little practice you will be whipping it up super quick and have pizza on the table faster then the time it would have taken you to go out and pick one up or have one delivered! Not to mention how much healthier and cheaper you can make it!

**NOTE**  This dough can easily be made with or without the use of a mixer. My mom never used a KitchenAid mixer and I have only had my mixer for just over a year now. So, don't let not having a mixer stop you from trying this recipe!

 HOMEMADE PIZZA DOUGH

First thing you need to make your homemade pizza dough is counter space. That means all little boys cars must leave the kitchen counter!

(My boys must have at least 100 matchbox cars! And they find their way into every corner of my house! I have even found one in my fridge!)

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Get your tap water nice and hot. You want your water to be very warm, but not boiling. This is gonna activate the yeast.

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Add in yeast.

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Dump in the sugar.

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Let the water, yeast and sugar hang out for a minute or two. They will get all foamy and bubbly.

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The awesome part about making your own dough is you can make it with any kind of flour you want. I can make it all whole wheat dough or half All-purpose and half whole wheat.

Start with 2 cups of flour. Add more as the dough begins to mix together.

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Gotta have a little salt. (A fun variation is substituting Garlic Salt! YUM!)

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I add White Pre-Cooked Cornmeal to my dough. It gives it more of a Pizza Parlor flavor! (This is optional. Adjust the flour if you decide to leave it out)

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Start up your mixer and drizzle in the Extra Virgin Olive Oil.

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I like having a mixer to do the work for me. But there is nothing like kneading a ball of dough! Makes me feel so "Pioneer woman!"

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Get out your rolling pin! I have a large plastic mat that I lay on my counter to contain my mess and help me be a little more accurate when rolling out dough.

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Grab your ball of dough and knead it in the bowl a few times. Then let the dough rest for a few minutes. (Your dough deserves a break!)

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Don't forget to remove your rings before handling dough! (Unless of course you prefer dough encrusted diamonds!)

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Plop your dough down on your flour dusted surface.

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Mark the middle and squeeze it half.

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Roll half of the dough out to the size of your desired pizza pan. (Mine are about 16")

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Carefully place your dough on lightly greased pans. (Don't stress about being perfect. It's homemade!)

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The next steps are all up to you! Our pizzas vary each time by the ingredients in the pantry and fridge. My go to sauce is just a plain old can of tomato sauce.

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Sprinkle some Italian Seasoning and Garlic Salt on the tomato sauce.

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Our favorite toppings are pepperoni and olives. My eldest has decided for the last few weeks that he wants cheese only. (Hence the little triangle that is just cheese is just for him)

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HEY! I CAUGHT A PEPPERONI THEIF!!!!!! (The Little Stinker kept running through the kitchen, grabbing a pepperoni off the pizza and laughing so hard he almost choked!)

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"Daddy's" pizza had a LOT more meat!

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Bake them at 425˚ for 15-20 minutes

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Mmmmmm.... Yummmmyyyyyy!!!!!!!!!

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Once you master the dough, the sky is the limit on the toppings and flavors! Have fun experimenting on your family! (That's what they are there for!)

HOMEMADE PIZZA DOUGH

1 C. Very Warm Water

1 Tblsp or 1 Packet of Active Dry Yeast

1/4 C. Sugar

2 - 2 1/2 C. Flour (Add the extra 1/2 as you see the dough needs it.)

1/4 C. White Pre-cooked Cornmeal

1 tsp. Salt

3 Tblsp. Extra Virgin Olive Oil

*Mixer Directions*

Attach dough hook and pour water, yeast and sugar into mixer bowl. Let it sit a few minutes to allow yeast to activate. Dump in 2 C. of Flour, salt, and White Cornmeal. Turn mixer on low and gradually turn up speed. Drizzle Olive Oil in while mixing. If dough is not forming a ball, add in remaining flour until dough comes together away from sides of bowl. Let dough knead for 4-5 minutes.  Removed dough hook, and form into a nice ball. Cover and let rest for a few minutes. (Longer is better) Roll dough out to size of desired pans, top with favorite toppings, and bake at 425˚ for 15-20 minutes.

*By Hand Directions*

In a large mixing bowl pour water, yeast and sugar. Let sit a few minutes to allow yeast to activate. Dump in 2 C. of Flour, salt, and White Cornmeal. Begin stirring dry and wet ingredients together. Drizzle Olive Oil in after a few stirs. Continue to mix until you can no longer stir the dough. Dump contents of bowl onto a floured surface. If dough is sticky and not forming a ball, add in remaining flour until dough comes together. Knead for a appox. 5-7 minutes.  Form into a nice ball. Cover and let rest for a few minutes. (Longer is better) Roll dough out to size of desired pans, top with favorite toppings, and bake at 425˚ for 15-20 minutes.

 

**NOTE: This recipe makes two thin crust 16" pizzas or one thick pizza. When baking two pizzas I rotate the pizzas after 10 minutes.

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Happy Eating!

Keikilani ~ ALL MY GOOD THINGS