On the hunt for a good pizza recipe, I had the following guidelines in mind:
-NO need for stand mixer (didn’t feel like the hassle)
I found a good one here but (of course) changed it up a bit to fit my needs. It was DELICIOUS and easy! I highly recommend you make this now!
You will need:
one package yeast
~tbsp olive oil
~3 cups flour
1 1/4 cup warm water
some extra four for rolling out dough, etc.
First, take your rings off if you wear them. They will get disgustingly messy and hard to clean.
Then, run a bowl (I used metal) under warm water to warm it up, creating a “nice environment” for the yeast. Add the warm water, sugar and packet of yeast.
Let mixture sit for about two minutes. I used this time to measure out the flour. Gotta make the best use of time!
Then, put in the olive oil and salt. Stir gently with either a wooden spoon or warm metal spoon (I used a metal spoon that I ran under water to make warm). Stir in flour slowly. I used half (1.5 cups each) regular and half whole wheat flour. Good decision. It made the pizza hearty and textured.
When you are pouring in your last cup of flour, begin to hand knead ONLY A LITTLE so that all ingredients are incorporated, but you don’t want to mess with the dough too much yet.
Leave the dough in the bowl in a ball. Dampen a cloth and cover the bowl. Put it in a warm place to rise. I learned a good trick of turning the oven light on and putting it in there. Don’t turn the oven on or you’ll cook the dough prematurely! The dough only needs to rise for a bout 45 minutes. I left mine for a while as I had errands to do, etc. And it was fine. That’s why this recipe works for me! When you are ready, but at least after 45 minutes, punch the dough down in the bowl gently. Then take it out of the bowl and place on a floured surface. I put parchment paper down on the entire counter as I had just cleaned prior to starting my pizza dough process (of course; always happens) so it acted both as a shield for mess and a non-stick surface. Don’t forget to put flour down so the dough doesn’t stick. Knead the dough a bit. It just needs to be smooth; apparently pizza dough doesn’t take much to make smooth so it doesn’t need a lot of kneading (lol). Roll your dough out into your pizza. You can either make one large pizza or separate dough into two smaller pizzas. Next time, I might roll mine out a little thinner. I didn’t realize it would puff so much apron baking. It was still super delish and almost deep-dish-like. Let the dough sit another few minutes before topping as it will rise a bit more. I prepped my toppings for the three minutes.
Bake on 400 (I did 375 because my oven tends to be super hot) for about 35 minutes or until the toppings and crust are browned to your liking. IT was SOOOO good! Make this now!