Homemade Pizza + Dough Recipe

I mentioned last week that Friday night is pizza night in our house.

Last week we went out, this week we made our own. (fun, fun, fun!)

We used to make our own dough all the time and go out every so often, then we stopped pizza night for a few years and recently started back up again.

(Kinda hard to resist pizza.)

When the boys were smaller we would make the dough then given them each some so they could create their own pies anyway they would like. …memories….

I dug out my handy recipe that we found online about nine years ago. It always turns out and is really good!

I pulled out a packet of yeast and began the fun process of making our own dough.

Huh, after about three minutes, I began poking at the yeast that had yet to do anything.

(Yes, my impatience got the better of me again.) I was trying to help it along but noticed that is was just sitting there and was refusing to bubble for me. *sigh*

Back to the cabinet I went, to select another packet of yeast to get something going.

Good thing I had two brands of fast rise yeast in the house other wise we would have been sunk!

The rest of the recipe went together smoothly, and Spencer even decided to help throw the dough down to get it ready. Woo-hoo, an extra set of muscles!

The pizza was great, crust turned out just as I remembered and all the tummies were happy in our house.

This is the recipe that we have used, with great success.

Recipe from: Jeffery C. Butera

• 1 envelope dry yeast (I used a rapid rise yeast.)

• 1/4 teaspoon sugar

• 3/4 cup lukewarm water (75-80 degrees)

Stir yeast and sugar into water, let sit for 8 minutes or so.
It should become slightly foamy with a familiar "yeast" scent.
If your yeast does not foam after 6 or so minutes then the yeast was bad or your water wrong temperature. (time to start over)  

In a bowl (or food processor or mixer with dough hook) mix 

• 1 3/4 cups unbleached all-purpose flour or bread flour

• 1/2 teaspoon salt

Add the yeast mixture.  If you use a food processor or mixer, continue running until the dough forms a ball, 10-20 seconds.  If you are mixing by hand then just mix away.  Your dough will become slightly sticky.
If the dough is a little dry (flour left on sides of bowl or you can't seem to get it all mixed) add 1/2 teaspoon water
and try until you get it.  If measured it correctly, you shouldn't need any additional water.

This is such a fun part!
On a floured surface pick up dough and throw it down HARD 8-10 times (A great stress reliever.)
Continue kneading for 2 minutes or so.
(If the dough is a little sticky, simply dust your fingers and counter with flour, but use as little as possible).

Your done!
You can rolls out by hand for an 11" pizza (14" thin or 7" thick).
Place on your sauce and toppings then place in oven. 

Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn nice golden brown when done.  
Your dough will be firm and crispy, not soggy and soft like many other doughs.

** We use a pizza stone to bake our pizza on. As you see, I made two smaller pizzas out of the dough. I have doubled it in the past without an issue. 

Good luck and Buon Appetito!