It might just be my favorite night of the week. Homemade Pizza Night. It’s every Thursday at our house and it pairs perfectly with comedy on NBC. I think it’s been a tradition for at least 2 years now and it really never gets old. We’ve had two years to perfect our homemade pizza recipe and have cooked it multiples ways- in a cast iron pan, a tray, a grill, and most recently a pizza stone. We’re still waiting for the time when we can build a wood fired oven in our backyard and really up the anty but until then I think we’ve “made it.” Now, there are plenty of recipes and I’m sure similar success stories when it comes to homemade pizza, but let me tell you ours. As we’ve found, there are a few keys to successful pizza making. #1: bread flour #2: high oven temps #3: pizza stone. Our focus has always been on making a good crust. Something that is cooked well, can be a bit crispy on the bottom, not too bready and never undercooked. Toppings change week to week but the crust is the same so that is what we’ve been perfecting.
We started with a dough recipe from a Betty Crocker Cookbook I was given. We made a few other recipes as well, but ended up coming back to the BC recipes and tweaking it to perfection since it was not only delicious – but easy. Here is the recipe we use for the dough:
Preheat oven to 500 (crank it!) and place pizza stone in oven to warm. Combine ingredients below in kitchenaid in order listed (or bowl + use mixer) and turn on low for 2 min:
- 1T yeast
- 1c hot water (appx 115)
- 1T sugar
- 1t salt
- 3T olive oil
- 1c bread flour
mixture should be smooth at this point – slowly add in another 1 1/2 c bread flour and continue mixing. At the point it starts to form a ball take out dough and turn on to floured surface. Knead for 5-8 minutes until smooth and place in well oiled bowl, cover with towel and let rise in a warm place for at least 30min. While the dough is rising, prepare your toppings (one of our favs that you can see above: prosciutto, spinach, mushrooms + fresh mozz). After dough has risen, take out and shape – one of the best ways to do this is to use your fists underneath it to stretch. When dough is stretched place on pizza stone and top + place in oven for 10-12 minutes or when edges are golden. enjoy!