When Brian and I first started to become domesticated (not go through Jack in the Box on the way home from happy hour), pizza was one of the first things on the list to make in the kitchen.
I can remember he and I making Chef Boyardee’s pizza dough in his tiny apartment’s kitchen and wondering why it was so oily.
We made it, though, and to us it was a step in the right direction.
After I became a little more aggresive in the kitchen, I knew this would be something I had to fix. Because, really, can we trust a man who also makes canned ravioli?*
I found this on Brown Eyed Baker a few years ago, and I honestly cannot count the number of times we’ve made this dough. It’s easy, it tastes incredible, and it always turns out perfectly.
Usually when I make this, I double the recipe and store the other have in a ziploc bag and freeze it. This makes for a perfect quick pizza when making dough is not in your time frame. Just take it out of the freezer and place in the refrigerator the night before. It’ll work like a charm.
* I was incredibly disheartened when I discovered neither kids like canned ravioli. I was looking forward to sharing their meals. I’ll say that I don’t trust canned ravioli, but just between us, I really love it.
Source: Brown Eyed Baker
- 1 pkg. dry active yeast (2¼ t.)
- 1 t. sugar
- ½ cup warm water
- 1½ cups all purpose flour, divided
- ¼ t. salt
- 2 t. yellow cornmeal
- In a large bowl, dissolve yeast and sugar with the warm water.
- Let stand 5 minutes.
- Stir in 1¼ cups flour and the salt to the yeast mixture to form a soft dough.
- On a lightly floured surface, roll out the dough and knead until soft and elastic.
- *I have also put this in my Ninja mixer, and it works just fine.
- Keep adding flour, one tablespoon at a time to the dough to make sure it doesn’t stick.
- In a large bowl, coated with oil or cooking spray, place the dough inside, turning to coat. Cover, and place in a warm place for about an hour or so. I keep my dough, covered with a dishtowel, in the microwave. It seems to rise perfectly there.
- After the dough has doubled in size, punch the dough down and let rest for 5 minutes.
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper and sprinkle with cornmeal.
- Roll dough out to a 14-inch circle and place on baking sheet. If you are impatient, and cannot waste valuable time creating this dough into a circle (like me), just roll it out freestyle.
- Crimp the edges of the dough with your fingers to form a rim.
- Sprinkle the dough with a little olive oil and salt. Poke holes with a fork all over the dough, otherwise, it will become bubbly and puffy.
- Bake for 10 minutes, or until lightly browned.
- Top with desired toppings, and bake an additional 10 minutes or until cheese is melted.
- Let set for 5 minutes before serving.
** Linked to Mandy’s Recipe Box, Chef in Training, The Recipe Critic, Nap-Time Creations, Hope Studios, Cozy Little House, Ladybug Blessings, New Nostalgia, Funky Polka Dot Giraffe, A Bowl Full of Lemons, Pint Sized Baker, Memories by the Mile, Sugar Bee Crafts, Buns In My Oven, High Heels and Grills, Lady Behind the Curtain, Lil’ Luna, Mom’s Test Kitchen, This Silly Girls Life, Ashley’s Dandelion Wishes, Kitchen Meets Grill, Polkadots on Parade, Seven Thirty Three, The Real Housewives of Riverton, Adorned From Above, Someday Crafts, The NY Melrose Family, White Lights on Wednesday, Gooseberry Patch, Mom On A Timeout, Miz Helen’s Country Cottage, Five Little Chefs, Reasons to Skip the Housework, Domesblissity, The 36th Avenue, The Shabby Creek Cottage, Chocolate Chocolate and More, House of Hepworths, Just Us Four, Sunny Simple Life, The Pin Junkie, The Country Cook, The Shabby Nest, Simply Designing, While He Was Napping, Thirty Handmade Days, Rattlebridge Farm, The Best Blog Recipes, Watch Out Martha, Jam Hands, The Plaid and Paisley Kitchen, and Powerful Mothering.