Recipe: Artisan Bread In 5 Minutes Pizza

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.

For Pizza

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.

What are some of your favorite pizza topping combos?

Comments

  1. Oh man, I love pizza in any form and this looks delicious!

  2. Looks good–and easy. I’m a little confused by the sentence: Allow to rise uncovered until collapes about 2 hours.

  3. Jusaweecatnap – so you let it rise without the lid on. At some point it will collapse or stop rising that usually takes about 2 hours. And really it’s been a long time since I’ve looked that the dough, I usually just let it rise for 2 hours then put the lid on and throw it in the fridge.

    hope that helps

  4. This looks awesome. I can’t wait to try it! Thanks for sharing.

  5. This looks delicious. I love the idea of adding the barbecue sauce to the pizza sauce. I am a big fan of Artisan Bread in 5 Minutes A Day. It really is amazing how good the bread is and how easy it is to make. Thanks for sharing.

  6. I’ve made artisan bread before but never thought of using it for pizza dough! What a fantastic idea.

  7. Oh wow, your pizza looks so good. I need to try pizza with real mozzarella sometime. I haven’t done that yet.

  8. Hooray! Thanks so much for sharing :) I’m so excited to make this and to try the homemade bread/crust! Yum Yum :)

  9. This sounds so good! Thanks for sharing this recipe!! I’m glad you linked up at Romance on a Dime!

  10. I am a pizza loving fool- but I’ll admit- i buy my dough a trader joes to safe time (enter foodie shame here) I love to roast all of my leftover veggies from the week and throw it on top with goat cheese. yummm.

  11. no shame I can’t wait for the Trader Joes to open here (it’s sometime soon)! I’m so excited

  12. yummy! I love me some BBQ chicken pizza

  13. This looks delicious! Thanks for joining in the ILMOF Monday hop!

    I would also love to invite you to share your recipe at Mom’s Test Meal Mondays! I’m also hosting a giveaway this week with 10 awesome prizes! Hope you can join the party!

    Have a great week!
    Jaime @ Mom’s Test Kitchen

  14. Miranda says:

    Thank you for posting this! I recently tried the mushroom Brie pizza at Whole Foods; this looks like just the thing to copy it!

    Is it correct that there is no oil in this recipe?

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