Pizza Friday - the dough recipe you'll want to keep!
For as long as I can remember, we've made homemade pizza every Friday night. So trust me when I say, this is the recipe you will want to hold onto! It works well for thin and thick crust pizza and can be refrigerated for a few days or frozen up to 3 months.
Using a standing mixer is the key to this recipe. With a dough hook, this dough comes together quickly without the mess of kneading it yourself.
Let's Do This! (downloadable recipe at the end of the page)
2 ½ cups warm water
¼ C granulated sugar
3 tsp active yeast
¼ C olive oil
2 T salt
7 C All Purpose flour - plus more for rolling out your dough
In your standing mixer bowl, combine water, sugar, and yeast until the yeast begins to activate and create a foamy layer. Add olive oil and salt and mix again.
Slowly add in flour, adding ½ C at a time and mix until it is incorporated before adding the next ½ C. When all of the flour is added, the dough should pull away from the sides of the bowl, but remain sticky when you touch it. *note, you may need to add more flour depending upon the humidity level.
Transfer to a large bowl, greased with olive oil, and cover for an hour or until it doubles in size.
Preheat oven to 500 degrees and lower oven rack to the lowest setting. Put your baking sheet or pizza stone on the rack. You want it nice and hot before baking your pizza.
Turn dough out onto a floured surface and lightly dust with more flour. Cut your dough into 4 equal pieces and form into balls. Set 3 balls to the side and place 1 in the center of your floured work area.
Roll or press out to desired pizza size. The larger the size, the thinner the crust. (I use a little combination of rolling and stretching.) Add flour as necessary to keep the dough from sticking to your hands or rolling pin. Continue with the remaining dough balls.
**If you don't wish to make 4 pizzas at the same time, the dough can be refrigerated over night or frozen!
Transfer your stretched dough to parchment paper or a pizza peel before adding toppings. This makes it much easier to transfer to a baking sheet or pizza stone!!!
Now the fun part - adding all the toppings!
Below are some of our favorite combinations
fresh sliced tomato
basil once it's out of the oven
The Mean Green
crumbled italian sausage
mozzarella and sharp provolone
shredded brussel sprouts
The Fall Favorite
thinly sliced apple
fresh baby spinach once it's out of the oven
If Heaven was a Pizza
thinly sliced potato
fresh chopped sage
freshly ground pepper
Once your pizza is assembled, transfer to your stone or baking sheet. Bake time can vary by oven, but I usually check mine after about 10 min. When the pizza is done, the bottom should be firm, and the outer crust should be golden brown.
Slice up and enjoy! What are your favorite toppings? I'd love to hear your best pizza ingredient combinations!