Pizza. It’s a staple at our house, just like many houses with small children. I started making my own dough a few years ago. It really is the tastiest pizza. It’s also the most affordable, and probably the healthiest. When I first started, I used a recipe that required me to leave the dough for two hours to rise. It made fabulous dough, but it also meant that I was often scrambling around for dinner because I’d totally forgotten to make the dough.
Since then, I’ve discovered that while leaving the dough out to rise does make fabulous pizza, it’s not totally necessary. You can mix this dough up in about 20 minutes, pop it straight into the oven, and still have great pizza. If you’re organized, make it an hour earlier and let it rise once and punch it down. But I almost never do.
Jacob helps with kneading
I’ve included the seasonings I add in this recipe. They’re all optional. Also, I usually don’t measure the amounts exactly, and I work with what I have on hand. Don’t feel that you have to follow my seasoning instructions exactly. Also, you can use white flour, or whole wheat, or some combination. I typically use half and half, because I find that the extra gluten in white flour helps the dough to rise better.
The dough all stretched out and ready for toppings
While I make my own dough, I will confess that I use jarred sauce. If you had your own jarred sauce, you’d really be set. Or you could make something in small quantities. But I am lazy, and this is meant to be an easy, last-minute meal on a Friday evening, so I take the easy way out.
Pizza all ready for the oven
If you would like to make your own last-minute dough, here’s my recipe:
Quick and Easy Pizza Dough
1 cup warm water
1 Tbsp yeast
1 tsp honey
2 1/4 cups flour
1/3 cup oil
1/4 cup parmesan (optional)
1/4 tsp salt (optional)
1/4 tsp pepper (optional)
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
3/4 tsp oregano (optional)
Dissolve the yeast and honey in the water. Set aside for about 10 minutes until the mixture is all bubbly and frothy on top. This is also a good time to preheat your oven to 375F.
Mix the rest of the ingredients together, and add the yeast mixture. Knead for 5-10 minutes, until the dough is smooth and stretchy. This is something you really just have to get a feel for. Spread some oil on your baking sheet, and then stretch out the dough. I make rectangular pizzas on a cookie sheet, because I don’t have a fancy pizza pan.
Add your toppings, and bake in the 375F oven for 15-20 minutes, or until the cheese is bubbly and the dough is golden brown.
Yield: One large pizza.