Instead of paying for delivery, why not make your own pizza from scratch starting with this homemade pizza dough? If your family is anything like mine, pizza is an absolute must-have! The hour and a half the dough takes to get ready gives you plenty of time to clean the kitchen and prep your veggies and toppings, and take care of other chores you may have to deal with before dinner. Once you try this dough, you'll never go back to a canned or boxed crust again.This homemade pizza dough recipe makes enough for a single 14'' pizza, or six to eight personal pizzas or calzones. If opting for personal pizzas or calzones, you will even have enough left over to make your own funnel cake for dessert! We'll share that recipe, tomorrow, so keep an eye out for it. Dinner and dessert from one batch of dough makes our family nights much more enjoyable!
- Active Dry Yeast - 1 packet
- Sugar - 1 teaspoon
- Honey - 1 teaspoon
- Warm Water - 1/2 cup
- Warm Milk - 3/4 cup
- Salt - 1 teaspoon
- Oil - 3 tablespoons, (2 for the dough, 1 for the bowl it rises in)
- Bread Flour - 1 1/2 cups
- Whole Wheat Flour, unbleached - 1 1/2 cups
- Proof the yeast. To do this you’ll combine the yeast, sugar, honey and water. I’ve added a splash of beer during this step before and it had amazing flavor. It made the yeast flavor less empowering. Stir and let stand 10 minutes. The mixture should become foamy and bubbly. This means your yeast is active and it’s OK to go ahead with the recipe.
- Add: milk, oil, salt, bread flour, and ½ cup of unbleached whole wheat flour. The dough will form and will be very loose.
- Add ½ cup of unbleached whole wheat flour. Slowly incorporating the two different types of flour really makes a big textural difference. Stir until mixture is smooth.
- Add in the last ½ of flour. This is when I normally start working the flour in with my hands until its mixed well. Turn onto a floured pastry mat (or wax paper if you don’t have a mat) and knead for 8-10 minutes, no cheating!!
- Place dough in oiled bowl then turn over so the dough is evenly coated. Cover with a damp cloth and let rise in a warm place for an hour.
- During that hour your dough should have doubled in size. Turn dough onto floured mat again and knead for just a minute. If you are making one large pizza, just skip the next step and continue making your pizza!
- Grab and break off handfuls of dough. I get 6-8. Shape them into balls and let those babies rise for another 30 minutes.
Using the Fresh Dough to Make Your Pizza
*Note: Do not use a rolling pin! Doing so will push out all of the air that is inside the dough and it will become hard and chewy.
- Start by patting down the dough ball down then work it out, turning the dough over as you work. Press the dough out with your fingers. If you are making a stuffed crust pizza it’s easier to shape it into a square so that it fits easier and doesn’t tear the dough. Roll over and under the crust so it doesn’t separate or break through the crust. I use 2 pieces of string cheese, cut in half because it’s just too hard to fit a whole piece of string cheese on one side!
- Use a homemade or store bought pizza, marinara, or spaghetti sauce of choice. Evenly spread on the bottom of the pizza, not getting any on the crust.
- Top with half the cheese you’re planning on using then place pepperoni and other toppings, then the rest of your cheese. This prevents your toppings and crust from becoming soggy.
- Brush the top of the crust with butter then bake at 425* for 10-12 minutes. Brush the crust again with butter, but this time sprinkle garlic salt and grate fresh Parmesan on the crust and pizza. Broil for 1-2 minutes. Let cool for a few minutes before removing from pan and slicing.
- Place extra dough balls into individual sandwich bags and then place 1 in the refrigerator for funnel cake and put the rest in the freezer for another time. It may take up to an hour to thaw completely.