I came across a recipe for homemade pizza dough that I just had to try. Partially because this woman’s recipes are very easy to follow and have always turned out great for me, and partially because I’m sick of paying those prices for Domino’s to make pizza for me.
Now before you go defending Domino’s or suggesting Pizza Hut or Papa John’s or some other place, please don’t. I’m not saying those places don’t have good pizza–they do! Even if I disagree with the political leanings of some, I can’t really knock their product based on quality or flavor or EASE. However, there is something to be said for the joys of doing it yourself. Not to mention the feeling of hearing your family say “We like this BETTER than theirs”…aaahhh…such sweet words! 😀
This recipe is so easy and so good. I can’t stop smiling when I think about it. It would also make really good garlic bread sticks too—Olive Garden?? Who needs them anymore? Not this girl!
Now let me tell you where I had some sticky moments as I made this one and I’ll also tell you what I did about it.
The recipe isn’t completely Laine-proof clear about the butter in the dough. I didn’t know if I should melt it, soften it, or keep it cold. I opted to melt. If that was wrong, the end result didn’t show it.
I used my Kitchenaid mixer with a dough hook to mix and knead the dough. Once the 2 minutes of kneading was done, the dough was still a tad sticky. I didn’t think that was right, so I added a little more flour (about a tablespoon at a time) and cranked the mixer up again until it incorporated and the sticky feel was gone–about another minute of kneading.
I didn’t know if my counter would be warm enough for the rising, and since I was cooking the meats and veggies for the toppings, I put the dough into an oiled Pampered Chef mixing bowl, covered it with cling wrap and set it on the back burner (turned off, of course) while I cooked the toppings. Once that was done, I removed all the pans from the stove and turned on 2 burners (med/low heat) and left it to keep the area warm until the dough rose. This took about 45 minutes total, but that ball of dough that didn’t even come up to the 2 1/2 cup mark on my mixer bowl, blew the cling wrap off the top in that time.
I spread a little cornmeal on my Pampered Chef large stone, plopped that dough on there and it worked itself to the edges with very little effort from me. I even had a ‘lip’ on the edge–just like the ones we order.
I followed her directions the rest of the way–adding a little of that yummy garlic butter all over the crust and not just the edges. Topped it with my homemade sauce (I’ll share that recipe in another post soon I promise) and all that yummy meat and vegs.
Baked it at 400 for 27 minutes (I always jot down the time when I’m doing something new–for next time). When it came out of the oven, I slathered some more of that yummy garlic butter over the crust edge and let it get happy for about 5 minutes before I cut it.
Lots of lip smacking was heard all over my house during dinner last night. This is my new GO TO pizza recipe. I can’t wait to give this dough a try with the garlic bread stick idea.
Please do check out that blog: Forkful of Comfort. You will not be disappointed!