Ever since I was a little girl my family has made homemade pizza and it is still one of my favorite meals. Who doesn’t love pizza?! This is the recipe Chris and I have been using. It is a slightly modified version from The Joy of Cooking. This recipe makes 2 pie crusts.
First, we start with the dough.
Dissolve 2 1/4 tsp. yeast in 1 1/3 cups of warm water (105-115° F)
Add 3 Tbsp. olive oil
2 tsp. salt
1/2 cup of whole wheat flour
3 cups of all-purpose white flour
Mix by hand until flour is fully incorporated. The dough should be elastic and should not easily stick to your hands, if it is still sticky, add more (up to another 1/4 cup) flour. Form the dough into a ball and place in a bowl coated with a bit of olive oil. Cover with a cloth. Place the bowl in a warm, draft-free spot to raise for about an hour and a half.
[Our apartment is always a bit chilly so to help the raising process we heat a pot of water in a dutch oven then remove it from the stovetop and place the lid inverted on top to create a flat surface to set the bowl on. The dutch oven keeps the water warm and provides the warm environment needed to raise the dough.]
After the dough has risen, it should be doubled in size. Punch it down and knead it for 2 minutes. Split the dough into 2 balls and set each one to rest for 10 minutes. Meanwhile, set the oven for 475° F. If you are using a baking stone, place it in the oven.
Prepare your countertop by thoroughly cleaning and drying a large space to roll out the dough. Sprinkle flour lightly over the countertop and begin to roll the dough using a rolling pin. Roll it into the shape of the pan (or stone) you are baking it on.
Lightly sprinkle a bit of corn meal onto your baking pan or stone and carefully transfer the rolled dough on top. Use extra care when transferring to a hot stone! Bake the crust for about 10 minutes and then top it with your favorite ingredients.
We chopped 1 red and 1 green bell pepper, 1/2 red onion, 4 baby bella mushrooms, and some black olives. We use a few tablespoons of tomato sauce and a generous portion of mozzarella cheese. I also like to add crushed red pepper flakes and a dash of oregano.
Carefully slide the topped pizza into the hot oven and bake for 12 minutes. Bake one at a time. Be careful to not use too much sauce (as I tend to do!) because it will bubble and spill over the edge of the crust which will make it a bit soggy and burn a nice black patch onto the oven floor – which is no fun to clean.
Carefully slide it out of the oven onto a cutting board and enjoy!
What are you favorite pizza toppings? Share in the comments below! ↓↓↓