It’s no secret that I LOVE pizza! Today I’m sharing with you my favorite Pizza Dough Recipe.
The key to every good pizza is the CRUST! I like it a little chewy and crispy at the same time. What I like about this pizza dough recipe is that if you use half of the dough for a 10-inch pizza, it yields a little thicker crust.
If you prefer thinner and crispier crust, use it for a 12-inch pizza. Bake two pizzas or save the other half of the dough for another time.
Oh how I adore the smell of pizza baking at home! Although I don’t mind using store-bought dough or naan bread for pizza, there’s just nothing like making your own homemade dough.
I like lots of veggies on my pizza, but by the time I buy a package of mushrooms, a can of black olives, a whole green pepper, a whole onion, etc… there’s always some left over because I don’t use it all on the pizza.
I learned that by buying just enough veggies and meat at my grocery store’s salad bar, everything is already sliced and nothing goes to waste. This container was around $3.50 and was enough for TWO 10-inch pizzas!
There’s no need to be overwhelmed at making your own crust. The main problem I’ve ever had is using bad yeast. Once I mixed the yeast with warm water and sugar, it never got frothy on top. I used it anyway and my dough didn’t rise.
Therefore, if your yeast, sugar and warm water (it has to be 110 degrees F) doesn’t get foamy or frothy after about 10 minutes, don’t even try wasting flour with it… it won’t work.
You can freeze the dough for up to 3 months by coating the dough ball with olive oil and wrapping it tightly in a resealable bag. Allow to defrost and come to room temperature before using.Print