Foolproof Pizza Dough
There's nothing better on a laid-back Friday night than a hot and cheesy homemade pizza! We've been making homemade pizza on Fridays for years now, and my kids look forward to it every week. This pizza dough is so quick and easy to make (you don't even need a mixer!) and it always comes out great. I've shared this recipe with dozens of friends at this point, and once they try it, they're all converted. It really is the best! We usually go pretty simple with our toppings, and make either cheese or pepperoni pizza, but the sky is the limit. Some of my favorite pizzas I've made are this chicken bacon ranch pizza, this chicken and veggie pizza, and this tostada pizza.
The recipe below makes enough dough for one pizza, but lately I've been quadrupling the recipe and freezing the extra dough for later. I've been surprised to find that I actually like the texture of the dough more after it has been frozen. It's pretty fantastic fresh, of course, but it gets a little chewier and crisper after it has been frozen. Either way, it makes a great pizza!
Foolproof Pizza Dough
3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon sugar
1 1/2 cups flour
1/2 teaspoon salt
In a medium bowl, whisk together the water, yeast, and sugar. Let sit five minutes, or until bubbly. Add the flour and salt, and mix until a dough forms. Knead gently, adding more flour as needed, to form a soft dough. Cover and let rest 15 minutes. At this point, you can either proceed with baking the dough immediately (directions below), or refrigerate the dough for up to 24 hours. The dough can also be frozen in a plastic bag (leaving room for the dough to expand) for up to six months*.
To bake the dough, preheat the oven to 500 with a baking stone or overturned cookie sheet inside. Spread the dough out to form a large circle. Top with desired pizza toppings. Place on preheated baking stone or cookie sheet, and bake 8-9 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
* To thaw from frozen, place the dough in the refrigerator for several hours or overnight to thaw. Let sit at room temperature for 30 minutes before baking.
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