Seriously, I need to start thinking about my posts while I’m cooking. For example, today I’m writing about a super easy, super quick, great recipe for pizza dough. You’d think by now I’d remember to take photos as I go. But, with all of the commotion of the Super Bowl and creating crazy dishes, like my Chicken & Maple Waffle Cupcakes, I simply forgot. However we did get the end result, and it looks pretty yummy…
How do you like your pizza?? I like mine with a thin sliced yellow or sweet onion under the cheesy topping. Then of course I like to add my garlic powder. Yum. It’s weird, when I get pizza delivery I like my pizza either cheese-less or with pepperoni (which I then remove the cheese & pepperoni and put the pepperoni back on). When it comes to pizza, I’m a definite weirdo.
I grew up having my Poppie’s homemade pizza almost every Friday night. I seriously could eat a whole one myself. Mommom used to roll a pizza out especially for me with the onions, light on the cheese. I’m a lucky girl, I have an amazing loving family, who makes awesome food, tailored to my liking. 🙂
Anymore, I rarely have homemade pizza. I wish Poppie had written down a dough recipe, maybe he did but I’m yet to find it. I’m constantly trying new recipes to compare, this one, which I found on Pinterest, of course, was pretty darn good.
Easy Olive Oil Pizza Dough
adapted from My Baking Addiction
1 1/2 cups warm water
1 packet granulated yeast
1 tablespoon kosher salt
2 teaspoons sugar
4 cups AP flour
In your stand mixer, fitted with the dough hook attachment, mix together the yeast, salt, sugar & olive oil. Add the warm water. Let sit approximately 5 minutes or until bubbles start to form.
Mix in the flour, until fully incorporated but without kneading. You want the dough to be sticky but not too sticky to handle.
Transfer the dough to a large bowl, cover lightly with a bit more olive oil. Place a loosely fitting lid or kitchen towel over the bowl and let rise until doubled in size, about 2 hours.
This recipe yields 2 large loaves, you can either use it immediately or refrigerate in a lidded, not air tight, container and use over the next 12 days.
To cook, roll out to desired thickness in either rectangular or circular shape. Top with crushed tomatoes & season to your liking. I sprinkle mine with sugar first (to lower the acidity) then salt & pepper, garlic powder, onion powder, dried parsley, basil & oregano. Then I add my sliced onions and top that off with cheese.
Place in a preheated oven at 375 degrees with a pizza stone (or if no pizza stone use a greased, dark pan). Let cook for about 20 minutes or until the cheese is completely melted and bubbly. Let cool for about 10 minutes, slice & enjoy!