Homemade pizza is a great treat to make without having to spend $20 to have somebody deliver a couple boring dough frisbees in a cardboard box.
Even after saying that, I do love me some delivery pizza, or even better, Papa Murphy's! However, all of those pale in comparison to homemade, from scratch pizza.
- Whole wheat flour ~3 cups
- White flour ~4 cups
- 1 Tbsp sugar (I usually use brown sugar)
- 1 Tbsp salt
- 2 Tbsp olive oil (I usually use extra virgin, but the flavor doesn't really come out in the dough very much)
- 0.25 Oz (1 packet) active dry yeast
- 2.5 cups warm water (110 degrees or so)
- Small amount of corn meal
- Pizza Stone
- Rolling pin (Optional)
- Non-stick pastry paper/silicone mat (Optional)
- Stand mixer or large prep bowl
- Large mixing bowl
- Damp Cloth
NOTE: You can adjust the balance of white and whole wheat flour to suit your tastes. The recipe this is derived from uses only 1/2 cup of whole wheat flour and the rest white, whereas you can probably do mostly whole wheat flour as well. I find it a little difficult to work with the dough if I use only whole wheat flour.
- In the stand mixer or large prep bowl, stir the yeast, the sugar, and the water together.
- Let the yeast mixture sit for 10 minutes (until yeast activates)
- Add 4 cups of flour (white and/or whole wheat), the olive oil, and salt to the yeast mixture, stirring it to a sticky consistency. (You may want to coat anything you're using to stir in oil to keep the sticking down)
- Keep adding flour slowly and stirring until the dough pulls together into a ball and becomes more manageable.
- Knead the dough (either by hand or by mixer) for 5 minutes or so, allowing the ball to become smooth. If you need to add some more flour because it's still too sticky, go ahead.
- Oil the large mixing bowl, and roll the dough around in the bowl (to coat it in a light sheen of oil)
- Cover the mixing bowl with a damp cloth and leave it in a warm place for 1hr
- After an hour, punch down the dough on a lightly floured and cornmealed silicone mat (or any surface)
- Divide the dough into 2 or 3 pieces. I find that 3 equal pieces of dough are just slightly too small for what we want, so I think that 2 large pieces and a third small one would be perfect for 2 pizzas and a side of breadsticks.
- At this point you can either freeze the dough for later or roll it out to eat now
- Preheat the oven to 425F, heating the pizza stone
I find pizza stones to be mandatory to having a decent pizza crust. It cooks the crust from the bottom, which is much better.
- Using a lightly floured rolling pin (or your hands) form the dough into a pizza crust. It should be thin, but not so thin that it won't support the toppings
- Roll the edges over into a crust
- Add toppings as you like.
I find that too much sauce leaves a mushy dough that doesn't quite cook right. You may want to go easy on the sauce until you get a feel for how much is too much
- Place the dough on the pizza stone and let it cook for 15-20 minutes, or until cheese is melted and crust is browned