Easy Homemade Pizza Dough – Dad Starts From Scratch

[ 11 ] August 10, 2012 |

It’s no secret we love pizza in our house, but we always seem to take the easy way out and buy prepared dough from our local market. DH and I have not waded into the waters of bread making. Last week while perusing recipes on the hunt for some new dinner ideas, DH came across a homemade pizza dough recipe that seemed pretty easy so we decided to give it a try.  The family was not disappointed in the least! The dough was perfect. It was flavorful and had a great chewy texture without being tough, and added to DH’s homemade pizza sauce. WOW! Definitely a winner!

Easy Homemade Pizza Dough

It kinda made us completely question what we were afraid of in the first place. I have always been under the impression fresh dough took a long time to prepare. Between prep and rising, it just wasn’t a feasible option for our house when you have hungry kids to feed.

Or so we thought. This recipe is super easy, and the wait time to rise is minimal. DH was able to make the dough and still have the pizza ready to eat in a short amount of time.

Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

The kids loved helping to make the dough. Baby helped roll out and shape, and Jed helped “paint” the crust with our favorite dipping oil for extra flavor.

Directions
1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round.

4. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal (we used regular foil lined cookie sheets).
5. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
6. Let baked pizza cool for 5 minutes before serving.

DH doubled the recipe so we would have enough for two separate pies. I added my favorite mushrooms, while everyone else preferred just to stick with plain cheese. As I said before, we love pizza, and it’s always good to have a little for leftover lunches on the weekend. We didn’t have too much leftover, so if you have a large I would suggest even tripling the recipe. I can’t wait to try out the dough and grilling pizza this weekend!

What’s your favorite pizza topping?

You can find the recipe HERE from allrecipes.com.

Easy Homemade Pizza Dough - Dad Starts From Scratch
 
Prep time
Cook time
Total time
 
Homemade pizza dough recipe that is easy to double to feed a hungry family.
Author:
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2½ cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round.
  4. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal (we used regular foil lined cookie sheets).
  5. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
  6. Let baked pizza cool for 5 minutes before serving.

 

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Category: Recipe

About the Author ()

Happily married with two children, Karen does not hesitate to rebuff her family’s hungry advances at mealtime, while she styles and photographs their dinner to share on Instagram before serving them. In The Kitchen With KP is full of family friendly adventures around Atlanta (and beyond), plus simple recipes everyone can feel comfortable trying. In fact, her whole family participates in the cooking/baking fun on a regular basis.

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