Traditionally when I think of Pizza at home, I’m remarkably un-enthused… maybe that’s because it brings to mind the bad frozen pizzas that haunt my past. But no more! Now I can’t take credit for this entirely, the wonderful people over at annies eats crafted the dough (which is one of the best parts!) and after that you can top it with whatever you want or whatever you have laying around!
One substitution I did make was using AP flour rather than bread flour, while I’m sure that would yield an even better dough, frankly I didn’t have any laying around. So if you too find yourself without bread flour, don’t fret, AP flour will get you by! :) You can also note that 1/4th this recipe is about perfect for a one person dinner pizza. Go ahead and make the whole recipe but break it down in to fourths to have a personal pan for your self and save the other 3 for another day!
Basic Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
If you’re smart about what you put on your pizza and where you shop, and have some of the right ingredients laying around Pizza can be pretty inexpensive. While I know everyone may not enjoy the same ingredients, this is a break down of what I spent to make my pizzas:
Pizza crust: so cheap it was next to free.
Pepperoni: $2 at Aldi
Mozzarella for 2 pizzas: $2 at Aldi
Pizza Sauce (for SEVERAL pizzas): $1 at the Dollar Tree
Onion: Left over from something else (free?)
Olives: $1 at the Dollar Tree
Peppers: $1 at the Dollar Tree
Parmesan: I’ve had it for a while so it wasn’t a new cost, but $1 at Dollar Tree
$7 for everything, keeping in mind that some of the ingredients will last for several several pies.
Pictures will come soon, I’m making Pizza #2 tonight!