Growing up, my mom always let us have pizza on Fridays. For many years we made our own pizza, and it was always so much better than ordering out. This week I decided to go back to that tradition and make some pizza from scratch.
The first thing I did was go to Pinterest for topping ideas, and it was rather overwhelming. I forgot the incredible amount of things you can put on a pizza. It’s endless! But, this week I settled on my usual go-to: sausage and mushroom; and then went for a prosciutto and burrata (actually I had to settle for fresh mozzarella because my grocery store doesn’t carry burrata 😦 ) I will definitely be making these again, but also trying other topping varieties because pizza.
Pizza dough recipes are usually pretty standard–flour, yeast, water…so I just adapted a dough recipe from one I use to make sticky buns and it turned out really well. It doesn’t have that yeasty flavor you often get when you make your own dough and it’s just the right texture for pizza crust.
Pizzas like really hot ovens so it’s best to set your temperature to at least 425ºF, 450º if you have bakeware that can withstand that temperature. Since I don’t have a pizza stone (or a brick oven) I set my oven to 425ºF and cooked my pizzas for about 13 minutes and they came out great. Crispy crust, melted cheese, soft center…absolutely delicious!
So, if you have a couple of hours on a Friday (or any) evening, I highly recommend making your own pizza instead of ordering out. If you have a family, get them together and make it a family affair. It’s definitely worth it!
- 1 packet active dry yeast
- 1 cup warm water
- 1/2 cup warm milk
- 1 tbs. extra virgin olive oil or melted butter
- 1 1/2 tbs. sugar
- 1 hefty tsp. salt
- 3 3/4 cups all purpose flour (I probably went closer to 4 cups by the end of it)
- Dissolve your yeast packet in 1/4 cup of your warm water for 5-10 minutes or until it’s all fluffy.
- In a mixing bowl thoroughly combine the remaining 3/4 cups warm water, milk, salt and oil or butter. Add 1 1/2 cups of your flour and mix until smooth. Add your dissolved yeast.
- With a wooden spoon mix in the remainder of the flour, one cup at a time until you have a nice ball of dough. (It should be a tad sticky, but not too sticky)
- Dump out and knead for 7-10 minutes, sprinkling with flour as needed. Roll into a ball and place in a large greased bowl. Set in a warm dark place (I stick mine in the oven) for 1-2 hours to let rise.
- Once the dough has risen–doubled in size–divide into two halves and knead for a few minutes, sprinkling with flour as needed, then roll out onto your pans to the desired thickness of your crust. I made two 9×13″ pizzas.
- Cook your pizza dough for 3-5 minutes in a 425-450º F oven before topping. Once your toppings are on, cook for 10-13 minutes.
- Cut, serve, and enjoy!
*If you have a mixer with dough attachments, feel free to use that instead of mixing by hand.
- 1 cup plain, canned tomato sauce
- 1 tsp. honey or maple syrup
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. dried parsley
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Mix all the ingredients together and spread over pizza dough.