homemade pizza dough

This is a trip down memory lane for me, y’all.

Since I was in elementary school, my mom has had a bread machine. Homemade breads, pretzels, muffins and the like were never short in our household growing up; in fact, I’m fairly certain the 5 of us would burn through at least one large loaf a week. I have fond memories of coming home from school and walking into the house smelling of fresh bread, which I would then slather with Nutella {old habits die hard, I suppose!}. But I have to say that one of my favorite memories associated with said machine was ‘homemade pizza night’.

You see, every Friday, the family would congregate in the kitchen, crowding around the countertops and bumping elbows to decorate their own pizza. My mom and dad would usually share a large one {split down the middle}, and my 2 sisters and myself would each get our own. I can honestly say that it’s fairly easy for me to cluster my youth by pizza topping categories. The best memories are oftentimes associated with food and communal table gathering, especially with my foodie family, so I’m sure you’re not too surprised by this.

But anyways – as I said, even up through high school, Friday night was always reserved for this family tradition. Sure, as we got older, high school football games on Friday nights may cut into the evening time, but it was still always important for us as a family to keep up this tradition. It’s one that, when I moved away for college, I would anticipate with such enthusiasm upon trips home. It’s real serious.

And today, this is a tradition that my husband and I now share together. The first time he was able to experience homemade pizza, I’m pretty sure he looked like he was in absolute heaven. Paired with a nice bottle of red wine {for you over 21ers!}, this meal is the perfect way to decompress from a long week at work – sit back and let your bread machine do the work, prep a few toppings, and before you know it, you’re tucked in on the couch flipping through your Netflix :)

~~~

Homemade Pizza Dough

this is the recipe that my mom has used for as long as I can remember. It can be adapted to be done in a standing mixer, but the method and recipe will be slightly different. If you don’t have a bread machine, check out this post from Shutterbean. You’ll just need to carve out a little extra prep time. 

Ingredients:

1-1/2 cups water, room temperature

3 tbsp. light olive oil

4 cups all-purpose flour

3/4 tsp. honey

1 tsp. kosher salt

2 tsp. yeast {for use with a bread machine}

optional: 1 heaping tbsp. of vital wheat gluten 

extra flour, for dusting your board

cornmeal, for baking sheets/pizza stones

*special equipment: bread machine

To Prepare:

In the following order, add the ingredients into the well of your bread machine: water, olive oil, honey, and the all-purpose flour {make sure to evenly cover the water so the yeast will not mix early with it}. In one corner atop the flour, add the salt. In a separate corner, add in the vital wheat gluten. Lastly, form a slight well in the center of the flour and add in the yeast. Cover it lightly with the flour.

Set according to your manufacturer’s instructions. The particular model that I have has a dough cycle that runs for 1 hour 50 minutes, or if I’m in a pinch, I can run it on the quick cycle for 45 minutes.

Preheat your oven to 425 degrees.

Once your dough has completed, turn it out onto a surface dusted with flour. Divide the dough (I typically get 4 personal-sized pizzas out of one batch) and roll out to desired thickness. Lay each onto a baking sheet or pizza stone sprinkled with cornmeal.

Now, it’s time for the fun part!!! Let yourself get as creative as you’d like with your toppings/sauces…after all, that’s the best part of making pizza at home! I’ve listed below a few of our favorite, tried-and-true combos…

-marinara/mozzarella/parmesan/pepperoni/mushroom

-marinara/mozzarella/mushrooms/sausage

-marinara/mozzarella/parmesan/pepperoni/sausage/olives

-fresh tomato slices/romano cheese/caramelized onion/spinach/chicken

-salsa {as the “sauce”}/mexican cheese/chicken/pineapple/red pepper flakes

-no sauce{!})/sausage/spinach/blue cheese/hot sauce {drizzled on after coming out of the oven)

-fresh tomato/spinach/proscuitto/caramelized onion/mushrooms

-alfredo sauce/chicken/sausage/diced tomato/basil

…of course, feel free to experiment! Classic combinations are a never fail, so don’t be afraid to go with what you love!

Once you’ve completed your masterpiece(s), place onto baking racks in oven. I typically let mine go for 15 minutes, then rotate pans (top pizza onto lower rack, and lower pizza onto top rack). Depending on your oven, you’ll need anywhere from 8-15 more minutes to complete the cooking cycle. If you like your’s bubbly and crisp like I do, start your pizza on the bottom and let it finish cooking on the top rack.

It’s pure heaven if you sprinkle a bit of fresh cracked pepper and kosher salt on top once they come out of the oven.

Enjoy! This will certainly be a tradition in the making, much as it has been in my family.

Advertisements

One thought on “homemade pizza dough

share your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s