My family loves pizza night, but I don’t mean buying it from the neighborhood pizza place. Making your own pizza dough is simple, fast, and fun. Let me tell you how I do it.
Making the pizza dough
Pizza dough is so simple – it’s just flour, water, yeast and salt. Some recipes call for oil and sugar. But that’s it. Mix it up ahead of time, let it rest, and soon you’ll be making pizza.
I started making pizza with a bread maker. When it broke, I resorted to buying pizza dough in the store when it was on sale for $1 per one-pound ball. I’d buy several and freeze them, then pull one or two out and leave them in the fridge to thaw. One, one-pound ball feeds about four adults. Eight slices, two per person.
Then I discovered this free Craftsy perfect pizza at home class. It’s a great introduction to making a variety of pizzas. Again, simple recipe, make the dough ahead of time, cut the recipe in half, store, and you have two pizzas ready to bake by later that day or, (better yet), the next day. (The dough needs to rise for several hours. Don’t rush it.)
Things got even easier when I signed up for Artisan Bread in Minutes on Craftsy. I still can’t get over how simple it is to make bread. Put your ingredients in a bowl, mix by hand, let sit, refrigerate, make pizza. That’s it. And it comes out fabulous. I made this Sicilian pizza last night. I made it on a cookie sheet. It’s covered with a simple marinara sauce from a jar, shredded mozzarella and Asiago, and pepperoni. It was delicious.
That brings me to toppings. We are not typically plain pizza people. I like variety, and a pizza can really hold anything. I’v even put Thanksgiving leftovers on pizza (sans the stuffing).
Our favorite starts with a layer of mayonnaise, which is topped with broccoli, tomato, bacon and cheddar cheese.
We also love starting with a layer of Italian dressing, topped with sautéed spinach, carmelized onion, and bacon. Hawaiian pizza starts with tomato sauce, followed by chopped deli ham, mozzarella and pineapple. Then there’s buffalo chicken pizza – which is a layer of ranch or blue cheese dressing, mozzarella cheese, then loaded with leftover chicken smothered in Texas Pete mixed with melted butter.
Barbeque pizza is a hit too. We’ll start with a layer of your favorite barbeque sauce, then top it with mozzarella cheese, leftover chicken dressed with more barbeque sauce, peppers and onions (cooked or uncooked – it’s up to you.)
As you can see, the possibilities are endless.
I would be remiss if I didn’t talk a little bit about cooking your pizza. First, your oven/grill needs to be piping hot. I cook my pizza at around 450 degrees. Whether on the grill or in the oven, it is crucial that your pizza stone also be preheated and hot.
The one exception to this rule is my Sicilian pizza. While my oven was heated up for at least 15 minutes, I did not pre heat the cookie sheet. My pizza came out good, however, in my opinion, the top was a little overcooked. The dough was perfect. (I cooked this pizza at 475 for 15 minutes. Next time I’ll do 450.)
I use an Emile Henri pizza stone. You can buy a cheaper one, but they are typically very heavy. This stone retains a lot of heat and is easy to move out of the oven when the pizza is done because it’s thin. You can see it here resting on my stove top.
A pizza peel is also a must. And parchment paper. For a long time, I was flouring my pizza peel, rolling out my rested dough, then shuffling it into the oven or on the grill. If the pizza became heavy from the toppings, it would stick just a little, causing the toppings to tumble into the oven (or the grill), and remain there as burning reminders for the next few days. Now I flour a piece of parchment paper, put that on the peel, easily transfer the pizza to the oven (no dropped toppings), and take it off the parchment paper when it comes out.
Let it rest
In making all these pizzas, the most important tip I can give you is to NOT use your dough straight from the cold refrigerator. Take the dough out and let it rest on the counter for at least 20 minutes. That will let the gluten relax, and allow your dough to be stretched into your pie shape much easier. We’ve tried fighting with the dough, but it would just bounce back and not hold its shape. If you have that problem, walk away. Have a glass of wine. The dough will rest and become more pliable and you’ll have a more enjoyable experience.
Two pizzas ready for eating
So, armed with all these simple and amazing pizza options, what’s on your menu tonight?