Tuesday, April 3, 2012

Homemade Pizza Dough

It has been a long time since we published our recipe for homemade pizza sauce. And in that time, we've made many, many pizzas. Some with our pizza sauce and some without. Usually with olives and sausage (my toddler's absolute favorite toppings) and other times with whatever we have rattling around in our fridges. We've tried several pizza dough recipes, and we finally settled on one we quite like, and then we got around to snapping some pictures before devouring the subject at hand.
As always being fans of the easiest option, we liked the idea of a pizza dough that you can make in a food processor. Let the food processor do all the dirty work. I had been using the recipe from Mark Bittman's How to Cook Everything, while Sarah had been working with Emeril Lagasse's version. In the end we melded them together and came up with the recipe below.
 Making pizza dough is surprisingly easy, and once you do it a few times, you might wonder why it ever intimidated you. This recipe makes two 14-inch pizzas, and you can make one and save the other for the next day. Suddenly, a homemade pizza is a simple lunch you are throwing together at the last minute.
Homemade Pizza Dough

makes 2 14-in pizzas
  • 1 package active dry yeast
  • 1 cup warm water
  • 2 1/2 to 3 cups all purpose flour, plus more if necessary
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
1. Combine the yeast with the warm water in a small bowl, stir well, and let it sit for 5 minutes.
2. Transfer the yeast and water into the bowl of your food processor. Add the flour, salt, and olive oil and process until it forms a ball. Touch it and if it is quite sticky, add more flour until it is no longer very sticky and process a minute longer (for us it is close to 3 cups).
3. Knead the dough for a few minutes on a floured surface until it is a smooth and elastic dough. It should not be sticky, so add more flour if necessary. Place the dough in a lightly oiled bowl, and turn dough to coat with oil. Cover with a damp towel and let it rise in a warm place for an hour or so, until it has about doubled in size.
4. Place pizza stone in oven and preheat to 500 F. (We highly recommend a pizza stone! They are not expensive and they really make a big difference in the crispiness of the crust. They are awesome for baking bread, too.) If you don't have a stone, you can use a baking sheet -- don't put it into the oven until you put in the pizza itself.
5. Divide dough into two portions and shape into balls. Stretch or roll your dough into a circle (we usually just stretch with our hands rather than roll with a pin.) Take your time manipulating the dough. Sometimes the dough needs to rest a bit, so take a break, and then resume stretching until it is the right size and shape.
6. What we do, which may be a bit unconventional, is take our preheated pizza stone out of the oven, lay the shaped dough directly onto the stone and then put the toppings on. The dough will start cooking immediately, so we work fast. But we've had the best luck this way. For us, futzing around with a pizza peel leads to misshapen final pizzas. So we like this way... try it! Or use place the toppings on your pizza on a pizza peel, and then slide the pizza onto the stone that is in the oven.
7. Bake your pizza until crispy with a golden brown crust: around 10-13 minutes. 

16 comments:

  1. I will definitely be trying this simple dough - thank you!

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  2. Yum! I've always found homemade pizza dough (and bread doughs in general) to be too intimidating, but I will definitely give this one a shot :)
    Just added to Pinterest!

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  3. Always keen to make it easier - I usually make it myself but have never used the food processor - what a great idea!
    I alway find it a challenge getting the photos done when you have something as delicious ready to eat!
    Happy Easter
    Vanessa

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  4. my absolute favorite pizza is margherita with pesto! that pizza looks divine!

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  5. pizza dough becomes instantaneously more delicious when you add honey to the mixture!
    http://sawatdeeyall.blogspot.com/

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  6. Looks amazing. Definitely going to try the dough recipe (and topping combination)in the near future!:)
    -emmina

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  7. Lindsay Larkin WilsonJuly 3, 2012 at 6:42 PM

    This dough is sooooooooo good. Last night I used it with a cashew/basil pesto I made up and tonight I made your homemade pizza sauce. My husband will eat anything, but he was actually wow-ed. We think the pizza sauce would be great on pasta too, so I'm glad I doubled the recipe.

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    Replies
    1. Hi Lindsay! I just made the dough last night myself! It is in regular rotation, and I'm always pleased with it. I'm glad you liked the pizza sauce too. :)

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  8. I love using a pizza stone. I build my pizza on parchment paper and then transfer to the hot stone. It helps if there is an extra pair of hands for the transfer.

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  9. I just purchased a food processor and I wanted to confirm you used the chopping blade to mix the dough?

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  10. that looks really good! but whats in the green broccoli stuff?

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    Replies
    1. It isn't broccoli... It is basil pesto! :)

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  11. Can I please ask how much does 1 packet of yeast weigh. I'm not sure our packets in New Zealand are the same as yours. Thanks!

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  12. It's so easy to make pizza dough but even easier when it needs only few ingredients! :D

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