I love pizza. Just putting that out there. And I love delivered pizza the best. The hot ovens really do make a better pizza to my tastes, but the $$$! Some places here have a delivery charge and you have to tip the drivers at least… I do still frequently order pizza on Friday nights but given half a chance I’ll make it. It’s really not that hard and if you want half this and half that, it’s easy to give everyone a space on the pizza (or pizzas) to do up as they want. It’s a fun way to entertain as well, with everyone “decorating” a portion.
If you have a food processor, this recipe from The Minimalist Cooks Dinner is quite good and easily makes two medium pizzas or 1 large one, depending on how thick/thin you like your crust. Allow about an hour for the dough. Get all the toppings and sauce and cheese ready while the dough is rising and allow another 20 minutes to bake the pizza.
Food Processor Pizza Dough
- 3 cups flour
- 2 tsp instant yeast
- 2 tsp kosher salt or 1 tsp table salt
- 2 Tbs olive oil
- 1 cup water, plus more if needed
- n your food processor, mix together the flour, yeast, and salt. Add oil and 1 cup of water and mix about 30 seconds, adding up to 1/4 cup more water if needed. The dough should be just a bit tacky/sticky. (if it's too moist , add more flour. Too dry, add more water.)
- Turn the dough onto a floured board and knead a few minutes. Put in a bowl, cover with a towel, and put in a warm place to rise until doubled, about an hour. (Note: If you're in a hurry, you can cut this short. I have many times!) The dough will just be a bit flatter.)
At this point, get your toppings ready and make your sauce. You can buy the sauce of course, but it’s really not much work to whip up your own. Start with a 15 oz can of tomato sauce (or puree or diced tomatoes if you like chunky sauce). Simmer 15 minutes or so with some seasonings. Tonight I used about 2 tsp of an Italian mix I had bought a while back at some store for dipping sauce. (But I use it more for croutons and pizza sauce!). Adding a Tbs or so of olive oil is good.
Divide the dough into two or more pieces, depending on how many pizzas you want. Sometimes it’s fun to do a bunch of smaller ones.
Roll or press out. I do find that a good pizza stone is nice. (I have one from Pampered Chef that was a gift and it works great.) But if you don’t have one, just use a cookie sheet.
Heat the oven to 450 or 500 F and cook the rolled out pizza(s) for 5 minutes or so. I find this keeps the sauce from soaking in and keeps the crust from getting soggy.
After you’ve baked it a bit, top with some sauce, some grated mozzarella, and whatever toppings you like. Tonight we made one with just pepperoni and one with pepperoni, sliced zucchini, fresh basil, sliced olives, red onions and green peppers.
After the toppings are on, bake another 10-20 minutes depending on how thin the dough is, how many toppings there are, how hot your often is, and how well done you like your pizza! I have a daughter that likes it almost burned! So just set the timer and watch it until it’s done the way you like!
[…] out into pizzas a while after they got here. We started by mixing up another smaller batch of pizza dough and I let them each knead it a bit, as none of them had made a yeast dough before. I think knowing […]