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Thursday, January 6, 2011

Weeknight Pizza Dough


Pizza is probably my all-time favorite food.  I could eat it for breakfast, lunch and dinner every day and never get tired of it.  I don't care if it is homemade, frozen, delivery, cheap or expensive.  I'll eat it (as long as it only has meat and cheese on it). 

I try and limit my pizza intake to only one night a week.  Not for health reasons, just so Chicken Legs doesn't get tired of it.  I usually buy a Chef Boyardee pizza kit (oh, the horror!) and add cheese and toppings.  We both really like it.  I really like it because it is quick and making pizza dough takes too long for a weeknight.  Well, not anymore.  I found this recipe and it takes less than 20 minutes - mixing and rising.  That is perfect!  We like thin crust pizza, so I only used half of the dough.  I used the extra dough for garlic knots.  This will be our regular pizza night recipe from now on.





Weeknight Pizza Dough
adapted from Frosted Bake Shop
makes 2 thin crust pizzas or 1 medium crust pizza
(Printable Recipe)

2 1/2 c. flour
1 Tbsp. sugar
1 tsp. salt
1 cup hot water (120-130°)
1 Tbsp. Rapid Rise or Bread Machine yeast
2 Tbsp. olive oil

Place pizza stone in oven and preheat to 475°.

Mix dry ingredients together in a large mixing bowl. Add hot water and olive oil. Mix for five minutes and then let the dough rest 10 minutes.  Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide).   Prick dough with fork and add sauce, cheese and toppings.  Transfer pizza to hot pizza stone. (I use a flat cookie sheet to move the dough to the stone) Bake at 475° for  12-15 minutes, until cheese is bubbly.

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11 comments:

  1. Thanks for this recipe Stephanie. Must give it a try.

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  2. Mmmm.....breakfast pizza. Wonderful dough recipe...looks perfect.

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  3. Once again, you've outdone yourself and I will be printing this. We have pizza night every Friday, pizza and a movie. However, in this small town we only have 2 choices...gross and over priced. I am so happy for your recipe, Thank you very much!

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  4. LOL..I luv ol Chef Boyardee too!

    This sounds good and easy enough for even me to make.

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  5. I have a couple different pizza dough recipes I love, but I'll have to give this one a try! And Im with you.. I could eat pizza ANYTIME!! : )

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  6. Do you leave the dough on the parchment paper when you transfer it to the pizza stone, or do you put the dough directly on it?

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  7. @Rick & Michelle Coburn - I leave the dough on the parchment when I transfer it to the pizza stone.

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  8. Do you have to make it on a Pizza stone? I don't have one :(

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    Replies
    1. I guess she has no idea as she has skipped your question to answer the next one. I'd like to know too.

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  9. is that Parmesan cheese on crust edges?

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    Replies
    1. Yes - I love to sprinkle it around the edges so their is more flavor to the edges of the crust.

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