Homemade pizza is a more healthful option than its frozen counterpart. And it's not as hard as you think to make pizza dough. It takes time to prepare, but it can be more cost-effective and tastier. Once you get the hang of it, it's a great option for a meal.
If make dough in advance, you can refrigerate it for up to three days. Remove from refrigerator for 1-2 hours before baking. Make sure dough is room temperature before rolling.
Homemade Pizza Dough
for one pizza
1 cup warm water
1 package active dry yeast (2 teaspoons instant yeast)
3 cups flour (all-purpose or wheat)
1 tablespoon brown sugar
1 tablespoon olive oil (preferably extra virgin)
1 teaspoon salt
2 teaspoons herbs (optional)
Extra olive oil and flour
Toppings (your choice)
1 bowl (for water and yeast)
1 large mixing bowl
1 bowl (for kneaded dough)
1 baking sheet or pizza pan
Towel
Wax paper
1. Dissolve yeast in warm water - not too hot or it will kill yeast. Wait until you see bubbles.
2. Mix flour, sugar, salt, olive oil (and herbs) with the water/yeast.
3. Stir until it forms ball (will still be sticky) - can add flour to hold the ball together.
4. Place wax paper on countertop and sprinkle with flour.
5. Knead dough on wax paper until smooth and stretchy (not sticky) - add flour as needed.
6. Place dough into bowl rubbed with olive oil. Roll to coat dough in oil.
7. Cover bowl with towel.
8. Leave on counter until dough rises (doubles) - 1-2 hours.
9. Sprinkle flour and place dough on wax paper.
10. Form dough with hands or rolling pin (flour hands or dough to keep from sticking) - leave a thick edge for crust.
11. Put pizza dough on pizza pan.
12. Preheat oven to 425 degrees.
13. Add toppings
14. Bake for 20 minutes (cheese melted and crust golden-brown)
Try herbs in your dough mix (2 teaspoons or 1 teaspoon each for multiple herbs). Tasty herbs for pizza dough include rosemary, basil, oregano or an Italian seasoning mix.
Want something more than just meat and cheese on your pizza? Check out these topping recipes. Depending on how much sauce/toppings you prefer, increase/decrease the amounts listed to your taste.
Margherita Pizza
2 tablespoons olive oil (sauce, brush on)
1 tablespoon minced garlic (sprinkle on after olive oil)
1/2 teaspoon sea salt (optional, sprinkle on after olive oil)
3-4 Roma tomatoes (sliced thin)
8 ounces Mozzarella cheese (shredded)
3 tablespoons chopped basil (preferably fresh)
Fajita Pizza
2 tablespoons salsa (sauce)
1/2 teaspoon sea salt (sprinkle on after sauce)
1/2 pound chicken breast (saute in skillet, season as desired)
8 ounces Monterey Jack cheese
2 tablespoons onions (thinly sliced)
2 tablespoons roasted red peppers (thinly sliced)
1 teaspoon chili or garlic powder
Cheeseburger Pizza
1 tablespoon ketchup (sauce)
1 tablespoon mustard (sauce)
1/2 teaspoon sea salt (sprinkle on after sauce)
1/2 pound ground beef (brown in skillet and drain)
4 ounces American cheese (shredded)
4 ounces cheddar cheese (shredded)
2 tablespoons onions (chopped)
1-2 tomatoes (chopped)
1-2 dill pickles (chopped) or 1/4 cup dill pickle slices
Spinach Feta Pizza
2 tablespoons olive oil (sauce, brush on)
1/2 teaspoon sea salt (optional, sprinkle on after olive oil)
2 cups spinach (chopped, preferably fresh)
8 ounces Feta cheese (crumbled, can mix with Mozzarella)