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
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.