I’m not a big fan of the so-called homemade pizza dough you can buy from the grocery store. It’s super expensive and doesn’t taste great. Also with the current weather predicaments hitting Montgomery County over the past month, I’ve been spending an inordinate amount of time indoors, which has caused cabin fever and major angst. So, here's the down-low on home made pizza dough.
Prep time: 1 hour and 10 minutes
Cook time: 15 minutes
· 1 & ¾ cups flour (may need extra for dusting)
· 2 tsps. olive oil
· 1/2 tsp. of sugar
· ½ packet of dry active yeast
· 1 cup hot (not boiling) water
· 1 & ½ tsps. of salt
Combine flour, sugar, and yeast in a bowl. You can utilize a mixer (I don’t have the counter space to, so I just do without one). Slowly mix in hot water and oil, take your time for the right consistency. When the dough looks like it’s coming together, slowly sprinkle in the salt and mix it in.
Keep mixing until the dough becomes a small ball. Remove it from the bowl and knead by hand on a surface that has been dusted with flour.
Oil another bowl and place the dough inside. Cover with a cloth or plastic wrap and allow to rise for 45 to 60 minutes (sometimes I like to warm up the oven for a couple of minutes and then turn it off to give the dough some extra heat).
When your dough has doubled in size, pull it out of the bowl and place on the flour dusted kneading area. Roll it out and it should be just enough for one large pizza. It will be around ¼ to ½ inch in thickness. I try to make it as thin as possible so it gets crunchy.
Add whatever toppings you like and bake at 400 degress for 15 minutes.
If you're in the mood for a little breakfast at dinner, try out a breakfast pizza.
· 1 ball of pizza dough recipe from above
· 2/3’s cup of sun-dried tomatoes
· 4 eggs
· ½ cup of Parmesan Cheese
· 2/3’s cup goat cheese
· salt and pepper to taste
· bacon (optional)
Roll out dough and pinch the edges to create a crust. Dust pizza pan and top with rolled out dough.
Gently break each egg and add in the four corners of the pizza dough (you can scramble the eggs if you want to but it’s way more fun to have a runny yolk).
Sprinkle on other toppings.
Slide into the oven for about 10 to 15 minutes. Be careful not to over cook the eggs. The yolks are fabulous to soak up with the crust.