I love homemade pizza. It’s easy, yummy, and totally customizable. It’s my go to for feeding a crowd since you can accommodate different dietary needs and when you’re unsure about how much food you’ll need it’s easy just to have all the stuff on hand and make it as needed. I didn’t realize I hadn’t shared my ‘recipe’ with you guys until Erin from Lavender and Lemondrops asked me about it after seeing me mention the pizza in one of my What’s For Dinner posts. Thanks Erin for the motivation!
I use Artisan Bread in 5 Minute’s basic bread recipe. If you’ve never made this kind of dough let me just say it’s fantastic. All you do is stir up the ingredients let rise and then you keep it in your refrigerated for up to two weeks or so. You can use it as pizza dough, add some sugar for cinnamon rolls, or just form it into a loaf for some delicious home made bread.
Basic Dough Recipe
(makes two 1-lbs loaves or 4 small pizza crusts)
- 3 1/4 C all purpose flour
- 1.5 lukewarm water
- 2 1/4 tsp salt
- 2 1/4 tsp yeast
- 1 TBS italian seasoning (optional, don’t add if you may want to use the dough for something sweet)
Combine all ingredients in a container big enough for it to double in size preferably with a lid but you don’t want the container to be airtight. Allow to rise uncovered until collapes about 2 hours. Refrigerate until ready to use.
For pizza I cut this into 4 chunks, form balls and roll out thin. Then I put each crust on a piece of parchment paper top with sauce and toppings and cook at 425 F for 15- 20 minutes (until crust looks cooked and cheese looks browned).
If you want to cook the dough as bread shape it and then let rest for 40 minutes. Roll sized pieces should be cooked at 450 F for about 20 minutes and loaf (free form or in a pan) should be cooked for about 30 minutes. You can tell that it’s done when it looks nice and browned on the top and when you tap it on the bottom it sounds hollow.
The dough can be kept in the fridge for up to two weeks or you can freeze the dough.
After you roll out your dough and put it on a piece of parchment paper. I like using parchment paper because pizzas can be kind of hard to transfer and with the parchment paper you can just lift it off and on the cookie sheet easily and it makes clean up a breeze.
First top with some pizza sauce. I LOVE Boboli’s prepackaged pizza sauce. The flavor is great and the packaging is convenient. I use one pack for two pizzas (my pizzas are a little bigger than a sheet of paper and the crust is pretty thin).
Then top with your favorite cheese and toppings. Here are a few of my favorite combos.
- Italian Sausage, Ricotta, taco cheese, and Fresh Basil (add the basil after cooking the pizza)
- BBQ (add a spoonful of BBQ sauce to the pizza sauce), mushrooms, peppers, taco cheese and chicken if you want meat
- Artichokes, Mushroom, Taco Cheese and Brie (or Feta) and if you want some meat I love sausage or chicken with this
I always use some shredded cheese either mozerella or taco cheese (just whatever I have on hand) and then I like to add a more interesting cheese. Also I cook any meat before putting it on the pizza. And I find with uncooked veggies they do best if you put cheese on top of them.