My nieces wanted pizza the other night, and I was in a baking mood, so we decided to go for homemade! I love pizza, especially when I get to make the dough myself.
The girls wanted to put their own toppings on, and I know how soggy their pizzas can get – so I decided to make up some half-baked crusts first. Turned out to be a great idea, because we only used half of them!
I’ve been using those pre-made pizza crusts all week for other things. Especially garlic-y cheese-y pizza bread. I love this stuff. I used to make it all the time when I worked at a pizza place in high school. And gobble it up.
I made my own marinara sauceto go with it, and heated it up, and voila! The perfect lunch. (I added a little leftover spaghetti sauce to my marinara this time, so I had a bit of ground beef as well, and it was delightful).
I made a double batch of this pizza dough recipe of my sisters, and we made about 10 personal sized pizza crusts. They keep well in the fridge, and the freezer, and are perfect for flatbread, pizza bread, pizza…. just put delicious things on them and stick them in the oven!!
- 2 1/4 tsp active dry yeast
- 1/2 tsp brown sugar
- 1 1/2 cups warm water (110F approx)
- 1 tsp salt
- 2 tbsp olive oil
- 3 1/3 cup flour
- Dissolve yeast and brown sugar in the warm water and allow to proof about 10 minutes. It should be nice and frothy!
- Preheat oven to 425F.
- Add the salt and oil to the yeast mixture and stir. Then add 2 cups flour. Mix. Keeping adding flour (up to 1 cup more) until dough stays together and pulls away from sides of bowl. Turn out onto well floured surface and knead 8-10 minutes, adding flour as needed until no longer sticky. Dough should be slightly tacky, and smooth.
- Place dough in oiled bowl and turn to coat. Cover bowl with clean towel and leave for about 1 hour, until doubled in size.
- Punch down and turn, then let sit 1-2 more minutes. Cut a handfull of dough off and form into a ball, then roll out on floured counter until 1/4 inch thick. You can make it round or rectangular or irregular – whatever suits your fancy! Poke with fingertips across entire crust. Sprinkle cornmeal on non-greased pizza pan (or cookie sheet) and place crust on it. Repeat with remaining dough.
- Bake crusts for 8 minutes (or less if your oven is hot) until crusts are just barely starting to turn golden. Remove from oven and let cool.
- You can put in the fridge or freezer for further use – or use right away!
- Add your favourite toppings, and bake again in a 425F oven for 8-10 minutes until golden brown and the cheese is all melted.