Pizza dough

I like to make my own pizza dough (and subsequently, pizza) sometimes because I like being able to make whatever I want. Crazy pizzas are no problem. I'll make a batch of dough and then split it into small balls. I'll put each dough ball into a ziplock bag and either put it the fridge if I'm going to use it soon, or freeze for later. Later, I'll thaw the dough in the fridge (if needed) and then 30-60 minutes before I want to make pizza, pull it out and let it sit on the counter. Then it's dough shaping time (I just press it into a roughly circular shape, kind of thin) and then toppings! I've done the standard pepperoni, sausage, sausage and pineapple (one of my favorites), Hawaiian, etc. All good. This time around I used some of my pesto and chicken breast. I also made a Thai pizza with chicken, garlic, peanuts, cilantro, bottled peanut sauce, cheese, and carrots: so good! Pizza stones are great but I don't have one in MO and sometimes I don't want to heat up the oven that hot (or for that long). So I'll usually just pop my pizza on a cookie sheet and put it in a 400 degree oven for 15 minutes or so, I'll also broil it for a couple minutes at the end for color and crispness. Delicious!

The following recipe uses a food processor, it can be done (and this is how I do it) with a standing mixer with a dough hook or by hand.

Pizza dough

4 1/2 cups bread flour (all-purpose flour will also work)
1 envelope (about 2 1/4 teaspoons) instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups water, warm

1. Pulse 4 cups of the flour, yeast, and salt in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour the oil, then the water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer.

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

Hand mixing method: Whisk 4 cups flour, yeast, salt in a large bowl. Add the oil and water and stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, 10 to 15 minutes, adding the remaining flour as needed to prevent sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise as directed in step 2.


My delicious half-and-half pizza: Hawaiian and my new fav, Thai chicken!