I found a new love. Homemade pizza. Travis loves pizza, and always wants Digorno, but I'm really not a fan. So, when I saw a recipe for pizza dough in my new Pioneer Woman Cooks cookbook, I had to give it a try. I'm glad I did, it is delicious! You can make it pretty quickly, 2 hours, and it bakes in less than 15 minutes, always a plus! Below is the recipe, this is a must try!
PWs Pizza Dough
slightly adapted from The Pioneer Woman Cooks
*Makes enough for 2 pizzas
Ingredients:
1 tsp. or 1/2 packet active dry yeast
4 cups all-purpose flour (I used whole wheat white flour or half AP and half whole wheat.)
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling (I use Light Olive Oil)
Directions:
Ingredients:
1 tsp. or 1/2 packet active dry yeast
4 cups all-purpose flour (I used whole wheat white flour or half AP and half whole wheat.)
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling (I use Light Olive Oil)
Directions:
Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water.
Combine the flour and salt in a mixing bowl. With an electric mixer (or stand mixer-using the paddle attachment) on low speed, drizzle in the olive oil until just incorporated.
In a separate bowl, gently stir the yeast/water mixture and then drizzle it into the flour/oil mixture; mix until the dough forms a ball (you can also mix by hand until the dough comes together).
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. (I use the same mixing bowl.)
Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
To prepare pizza, preheat the oven to 375 degrees F.
Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.
Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better!
Lay the desired toppings over the dough and bake the pizza for 12-15 minutes, until the edges of the crust are golden brown.
The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months. I wrap mine in plastic wrap and then in foil and freeze. It thaws quickly and tastes just as it did when I baked it immediately.
In a separate bowl, gently stir the yeast/water mixture and then drizzle it into the flour/oil mixture; mix until the dough forms a ball (you can also mix by hand until the dough comes together).
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. (I use the same mixing bowl.)
Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
To prepare pizza, preheat the oven to 375 degrees F.
Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.
Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better!
Lay the desired toppings over the dough and bake the pizza for 12-15 minutes, until the edges of the crust are golden brown.
The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months. I wrap mine in plastic wrap and then in foil and freeze. It thaws quickly and tastes just as it did when I baked it immediately.
I usually use Walmart's pizza sauce, it is pretty good and very cheap. I use red sauce on one side with whatever toppings Travis wants, and on the other side I make what is called an alternative or white pie type of pizza. This is my favorite type of pizza because I don't like red sauce that much. I miss the alternative pizza from Memphis Pizza Cafe, oh how I miss it! To make it, I drizzle olive oil on the dough, sprinkle a generous amount of mozzarella cheese on top, sprinkle with basil and I've added feta cheese (Mellow Mushroom adds this). It is delicious! You can also add fresh tomatoes on top, but I prefer not to do that. Enjoy!
*The second time I made the dough, I used one cup of whole wheat flour. It tastes very good, the only change I had to make was that I added a little more olive oil when I was mixing the flour and olive oil.
3 comments:
Making your own pizza dough is the best isn't it? This looks particularly good!
I just found your blog after a google search for Memphis Pizza Cafe recipes. We are HUGE fans of their alternative pizza. YUM! We just love their crispy crust too. Is this recipe similiar to that crust?
If you roll it out really thin, it would probably be crispier. The more toppings I add, the softer it is. I love this crust, but nothing can compare to MPK!!
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