Homemade Pizza with Crust Recipe

   How often do you order pizza or bake one from the store or a take and bake store? I bet it is much more often than making a pizza from scratch. If that is not the case for you I applaud you in your pizza skills and am excited to share with you a crust recipe that you can try. Those of you that it does apply to prepare to try the homemade pizza and never go back to bought again!

   This recipe is a mash up from inspiration from an All Recipes’ recipe, comments on it and my knowledge on baking. It is amazing, doesn’t have to rise, easy to mix up, you can add seasonings to it, and you get to make a pizza exactly the way you like it. Without further ado I will share this epicness that is pizza dough.

Pizza Crust Dough 

3 cups flour                                1 tsp salt

1 package of yeast                    1 tbsp sugar

2 tbsp olive oil                           1 cup warm water 100-110°

Put the yeast and sugar into a bowl and pour in the warm water. Let sit until it is frothy and brown and smells yeasty.

Add salt and flour

Mix until rough ball forms then knead about 10 minutes until it feels good and like a bread dough.

Now this dough does not have to rise, but if you let it sit for at least 10 minutes it will give a great texture. However much ahead of time you make the dough will work for this recipe. 

Food Science notes:  •Adding the sugar with the yeast will help it activate faster. The yeast will feed off the sugar and do its yeast thing. Also the crust will be fluffier and little more bread like by adding the yeast and water together first and not just adding water to all the dry ingredients. •When kneading the dough you are forming the gluten bonds that give bread its texture. • If your water is to hot you will kill your yeast, best indication of this is that it never starts to smell yeasty, It can be too cold and still work just take longer to rise, but do not go above 110°.

You can add 1/2 tablespoon of seasoning to your dough if you'd like to give it some extra flavor but it is great as is. I keep thinking I will add some but always forget and love it just the same. 

This is what the dough should look like when
your done kneading. It will feel smooth.

Trick: draw a circle on the plastic above your dough
so you know the original size. 

after about 45 min the dough has doubled in size

Once the dough is ready and your starving for pizza, take your dough and split it into how ever many pizzas you want to make. With this one I typically make two medium size.

This is what about half the dough looks like
spread out. 

Then add on your toppings, bake at 400° for about 15 minutes until cheese is melted and bubbly and the crust is brown. Then let sit for a couple minutes to cool and then cut and devour.

Here is what we did with ours.

Left over Renee's Mornay sauce with tons of cheese
and a jared pizza sauce with leftover chicken and lots
of cheese.

Hubby used the same sauces and added pepperoni

 DON'T THEY LOOK GREAT?

I'm not ashamed to say I ate all but two slices of mine!

Do you buy or make pizza your pizzas? What would you put on your pizza? Leave a comment and let me know. Have a great rest of the week!


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