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Island Life. Recipes. Frugal and Sustainable Living.

Pizza Dough

Pizza Dough

Like a taco salad, pizza is the kind of thing that you can dress up anyway you want. It is a clean slate onto which you can build a slice of perfection to your own personal taste. It was especially helpful this past ‘Mostly Vegan Monday’, because I had on hand, olives, farmer’s market spinach, and a little bit of vegan mozzarella. It just takes a little patience, a few favorite ingredients, and a little know-how for making a satisfying meal to start off the week.

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This easy recipe is my go-to dough recipe for pizza, calzones, and breadsticks. You can double the recipe and freeze the rest for later, or make several batches if you are a meal prep extraordinaire. (Just thaw the dough completely before using). Making your own dough is so versatile, you can pre-bake some crusts and host a “make-your-own” pizza party or birthday party. I like the idea of pizza parties because you can turn it into a wine tasting party too! Make both white and red sauce for the pizzas, then serve chardonnay and cabernet to go with them.

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FYI…┬áThe baking time and instructions listed in this recipe are based upon cooking two, thicker-crust medium pizzas. If you choose to do six smaller personal pizzas, you should decrease the pre-baking time to 3-5 minutes, and the reduce fully topped pizza baking time to 8-10 minutes. It helps to be well acquainted with your oven and to adjust the time and/or temp accordingly.

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Easy Pizza Dough

  • Servings: 2 medium size or 6 personal size pizzas
  • Difficulty: easy
  • Print

Ingredients

  • 1 packet of yeast or 1 1/2 teaspoons dry active yeast
  • 1 2/3 cup warm water (about 100-105 degrees Fahrenheit)
  • 3 tablespoons sugar
  • 2 1/2 cups AP white flour, plus more for dusting
  • 1 1/2 WW bread flour
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • Toppings of your choice: *I used sundried tomato pesto, spinach, chopped onion, fresh tomato, green olives, black olives, vegan mozzarella, minced garlic and fresh rosemary.

Directions

  1. In a small bowl, mix yeast, sugar and warm water together. Set aside until foamy (about 10 mins).
  2. Meanwhile, in a medium bowl, sift together white and wheat flours, salt, garlic powder, and Italian seasoning.
  3. After yeast mixture is foamy, add to dry ingredients, and then add olive oil.
  4. Mix together until the dough forms an elastic ball. You may need to add a few more tablespoons of flour if it is too sticky.
  5. Set aside and cover with a towel for about 1- 1 1/2 hours, or until dough has doubled in size.
  6. When the dough has fully risen, punch the dough down and knead for another few minutes. You can either divide the dough into two equal pieces like I do, or you can split it into 6 equal pieces for personal size. Working on lightly greased baking sheets or pizza pans, hand shape, or roll the dough into the size(s) or thickness that you enjoy. Let rest for another 10 mins or until the crusts have slightly risen.
  7. Preheat the oven to 350 degrees Fahrenheit. Pre-bake crusts for 5-7 minutes before topping. *If your crust is really thin, cut this step down to 3-5 mins.
  8. Turn the oven up to 425 degrees Fahrenheit and top the pizzas with all of your favorite ingredients. Brush the crust with olive oil and bake for 11-13 minutes, or until desired doneness. *If you like a crispier crust, add another 3 minutes.

 

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