All this talk about pizza in another thread got me thinking that there might be some who would like to make their own dough and pie. I just made some for tonight's dinner and paid attention to my measurements so I could pass it along. You don't even need to make your own dough, some grocery stores sell fresh or frozen pizza dough and Kroegers has a dry mix that's pretty good. Still, this recipe is easy and cheap and delicious.
3/4 C hot water (110-120 degrees)
1 1/2 t yeast
1 t sugar
1 t salt
1 t garlic power
1-2 T olive oil
2 C all purpose flour
Dissolve yeast and sugar in hot water. Let proof for 5-15 minutes until foam forms.
Place flour in seperate bowl. Add rest of ingredients including proofed yeast/water mixture. Stir with a fork until a ball is formed. No need to overmix, ten or fifteen turns of the fork should do it. A soft lumpy ball will form. If wet and sticky sprinkle with additional flour to coat. Cover with plastic wrap or a damp tea towl and put in a warm draft-free place and let rise one hour. I heat up a cup of water in my microwave then put the covered bowl of dough in the microwave along with the cup of water. Makes for a warm, moist environment to raise the dough.(Note. You can put dough in fridge before it rises and use it later, within a couple of days. Just take it out and let it rise.)
After an hour dough should be close to, if not doubled in size. Punch it down (just one punch will deflate it) while in the bowl, and let it rest 15 minutes or so. After this, it's ready to be rolled out. I don't have the counter space to roll dough so in my case I dust it well with flour, put it in a dusted pizza pan (Corn meal is what the Italians use) and press it out with floured hands. If the dough becomes sticky while I'm working it I just continue to dust with flour.
I prick the crust to keep it from puffing up and prebake it in a 450 degree oven until it starts to brown, then I pull it out and top it. Then it's back in the oven for another 12 minutes and it's done.
It seems like a lot of steps, but with a little practice you'll be amaze how easy and quickly it comes together.
3/4 C hot water (110-120 degrees)
1 1/2 t yeast
1 t sugar
1 t salt
1 t garlic power
1-2 T olive oil
2 C all purpose flour
Dissolve yeast and sugar in hot water. Let proof for 5-15 minutes until foam forms.
Place flour in seperate bowl. Add rest of ingredients including proofed yeast/water mixture. Stir with a fork until a ball is formed. No need to overmix, ten or fifteen turns of the fork should do it. A soft lumpy ball will form. If wet and sticky sprinkle with additional flour to coat. Cover with plastic wrap or a damp tea towl and put in a warm draft-free place and let rise one hour. I heat up a cup of water in my microwave then put the covered bowl of dough in the microwave along with the cup of water. Makes for a warm, moist environment to raise the dough.(Note. You can put dough in fridge before it rises and use it later, within a couple of days. Just take it out and let it rise.)
After an hour dough should be close to, if not doubled in size. Punch it down (just one punch will deflate it) while in the bowl, and let it rest 15 minutes or so. After this, it's ready to be rolled out. I don't have the counter space to roll dough so in my case I dust it well with flour, put it in a dusted pizza pan (Corn meal is what the Italians use) and press it out with floured hands. If the dough becomes sticky while I'm working it I just continue to dust with flour.
I prick the crust to keep it from puffing up and prebake it in a 450 degree oven until it starts to brown, then I pull it out and top it. Then it's back in the oven for another 12 minutes and it's done.
It seems like a lot of steps, but with a little practice you'll be amaze how easy and quickly it comes together.
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