Our Favorite Pizza Dough Recipes
We LOVE pizza at our house and while we enjoy ordering out every now and then (especially to get a Sicilian pie - I haven't attempted to make that at home yet!) most of the time we make our own. There are two pizza dough recipes we use regularly. One is crispier and much easier to bite so it was perfect when the kids were 3-4yo and not as good at biting through thicker chewier pizzeria crust. The other is fluffier and chewier and now that my kids are older, they both prefer this recipe.
(adapted from The Pioneer Woman)
*This dough is great for weeknight dinners because you can make it an hour before you plan on making the pizzas or a few days earlier so it's ready to just pull out of the fridge at dinnertime!
Ingredients:
- 1 1/2 cups warm water
- 1 teaspoon instant or active dry yeast
- 2 cups whole wheat flour
- 2 cups white flour
- 1 teaspoon salt
- 1/2 tablespoon minced garlic
- 1/3 cup light olive oil
Directions:
1. Sprinkle the yeast over the water (I always leave the water in the glass measuring cup). Let stand while you prepare the rest of the ingredients.
2. Into the bowl of a stand mixer, add the flours and salt.
3. With the mixer on low, combine the flours and salt using a paddle attachment. Add the garlic and then the olive oil.
4. Stir the yeast-water mixture together briefly and then pour into the flour mixture. Let the mixer run on low for a minute or two until the dough comes together and easily pulls away from the bowl. If it looks too dry, add a bit more water and if it looks too sticky, add more flour.
5. Divide the dough into two balls. If using the same day, place the two dough balls into a bowl coated with oil, cover with a moist towel or plastic wrap, and set aside. If saving for a later day, place each ball into its own zip-top bag and store in the fridge until ready to use.
Cooking directions:
1. Preheat oven to 465०F. Spread oil on two large cookie sheets and sprinkle with a little cornmeal (we've also made 4 pizzas in cake pans).
2. Take one of the dough balls and start gently stretching it. Once it's stretched to at least 12" circumference, place in the center of the cookie sheet and gently pull the edges of the dough toward the edges of the pan until it's all stretched out and the pan is full (it will spring back a little bit, but I can usually get it to pretty much fill the pan). Repeat with the other dough ball.
3. Top the dough however you want! At the end of this post is a list of our favorite toppings.
4. Bake for 15 minutes or until cheese is bubbly and underside is browned.
Fluffy Chewy Pizza Dough
For our fluffy pizza dough, we use this recipe from King Arthur Flour. We've had good results replacing 2 of the cups of flour with whole wheat. We've also always cooked this pizza on the grill!
Favorite Pizza Toppings
Sauces:
Tomato
BBQ
Alfredo
Pesto
Cheeses:
Mozzarella
Fresh mozzarella
Cheddar
Ricotta
Toppings:
Peppers
Onions
Olives
Spinach
Pepperoni
Salami
Meatballs
Chicken nuggets
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