March 17, 2012
Homemade pizza dough
Sometimes I buy Trader Joe’s pizza dough (it’s under $2), but this time I think I’ll make it from scratch and freeze half of it. Here’s the recipe I usually use for the dough (from Better Homes and Gardens New Cook Book):
- 2 ½ to 3 cups all-purpose flour
- 1 package active dry yeast
- ½ tsp salt
- 1 cup warm water
- 2 tbsp cooking or olive oil
1. In a large mixing bowl combine 1 ¼ cups of the flour, the yeast, and the salt; add warm water and oil. Beat with an electric mixer (I use my KitchenAid) on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total [I use my KitchenAid for this part too…I use the dough hook, and can tell it’s done when the dough looks smooth and is clinging to the hook rather than the sides of the bowl]). Divide dough in half. Cover; let rest for 10 minutes.
For pan pizzas: grease 2* 12-inch pizza pans or large baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough half into an 11-inch circle. Transfer dough circles to prepared pans. build up edges slightly. Cover and let rise in a warm place until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 400°F. Prick dough with a fork. Bake for 10 to 15 minutes or until light brown (I’ll admit it…I sometimes skip this step). Spread pizza sauce onto hot crusts and top with desired meat, vegetables and cheese. Bake about 10 minutes longer or until bubbly. Cut each pizza into 8 wedges. Makes 8 servings (2 wedges).
*I usually prepare one pizza and freeze the other half of the dough for another time.