Pizza has once again become a weekly staple in our house. You see, we had stopped eating it for a time because there are simply no good places to get a good pie around these parts. We have the main pizza chains in the area, but I would hardly characterize what they deliver as food. Furthermore, eating from those places guarantees spending most of the rest of the night in the bathroom. Why pay for that?
Do you have a good pizzeria near you?
Consider yourself lucky if you do. We have a few local places too, but the one we heard good things about we didn't think was much better than Dominoes (that's not a compliment). So after months of absence of pizza we debated one night about ordering delivery but decided against it. Instead, we got a hold of my wife's brother, who apparently makes homemade pizza frequently, and we got his dough recipe. It took a couple of attempts to learn the behavior of the dough, but now I can consistently make an excellent pizza that my wife says measures up to authentic NY pizza (that is a compliment).
I enjoy making and eating my own pizza much more than just ordering delivery. My pizza tastes better to me, gives me no stomach issues, and costs about 1/3 as much to make as it does to have it delivered to my door. But enough about me, bring on the pie!
You can see here where I over-stretched a little and have a weak spot in the dough. Luckily, with this pie I'm making half no sauce (Lily doesn't like sauce) so the weak spot in the dough won't bother anything.
I hope you try this for yourself. It's so worth it.
Homemade Pizza RecipeDough Recipe - makes 2 large pizzas
1 tsp active dry yeast
1 1/2 C warm water 110
1 1/2 tsp salt (sea salt if you want, not coarse)
Approx 4 C AP flour
Dissolve yeast in water in mixing bowl for about 10 minutes.
Sift salt and about 2 C of the flour together.
Begin mixing using the paddle and add flour about 1/2 C at a time. Continue to add flour slowly until dough begins to clean the sides of the bowl. When this happens, stop the mixer, clean the dough off the paddle, and switch to the dough hook.
Begin mixing with dough hook. Add small amounts of flour until the dough is slightly sticky to the touch.
Turn dough out onto the table and knead a few times. Shape into dough ball and place in greased bowl (cooking spray works great). Cover with plastic wrap.
Let dough rise until it doubles about 1 1/2 hours. Punch down and let rise until it doubles in size again.
Now would be a good time to preheat your oven and pizza stone if using one. Preheat 500.
Turn dough out on table and knead the large air bubbles out. Shape into ball and slice in half (use a scale to ensure both halves are the same). Shape each half into a ball and place on a baking sheet with space between them. Let dough balls rest for a bit until dough has relaxed and ready to be shaped into pizzas.
While the dough is resting is a good time to make your sauce. 1/2 of my Marinara Sauce recipe is perfect for 2 pizzas.