A friend recently suggested that I share my homemade pizza dough recipe with all the world, so I decided that I would.
That friend, along with her husband and daughter, came over for supper on Friday, and I made my go-to meal: homemade pizza. I’ve been working on this recipe for almost four years, now, and I’m so close to perfection it hurts! The pizza was baking on my stone and looking great. I took it out of the oven and placed it on the stove to cut it. As I pressed the pizza cutter in to make the second cut I heard I loud “pop.” It scared me half to death, but when I went to see what had happened, I saw my poor stone cracked in half. Turns out we had left one of the burners on, and apparently that can break a stone. Who knew. I was incredibly disappointed, BUT another friend just offered to give me her stone because she doesn’t use it very often! How great is that?!?! I have thee best friends in the WORLD!
So, here is my recipe! I may add pictures eventually, but for now, just the recipe. It can either make one thick crust or two thin crust pizzas (about 14 inches in diameter) Feel free to share the recipe with anyone who might like it.
- 1 and 1/4 cups warm water
- 1 packet active dry yeast
- 1 and 1/4 tbsp sugar
- 3 and 1/4 cup flour (plus some for rolling later)
- 1/2 tsp salt
- 1-2 tsp garlic powder
- 1 tbsp olive oil
- 4 tbsp butter (salted or unsalted)
- grated parmesan cheese
- garlic salt
- optional: about 10 sticks of string cheese for stuffed crust
- any toppings you want to add
- Pizza stone
- Rolling pin
- Wax paper
- 2 Large mixing bowls
- 2-cup Glass measuring cup
- Sturdy spoon
- optional: KitchenAid Mixer
- Mix water, sugar, and yeast in a 2-cup glass measuring cup. Try to break up the clumps of yeast. Allow to sit for 8-10 minutes until the top is frothy.
- Mix flour, salt, and garlic powder in one of the mixing bowls.
- While you wait for the yeast, pour olive oil into other mixing bowl and coat the inside by wiping it around with a paper towel.
- When ready, pour the water/yeast mixture into the bowl with the flour mixture. Stir with a sturdy spoon for 4 minutes, until one ball of dough forms with no chunks. (You can probably use a KitchenAid Mixer with the dough paddle, but I don’t have one, so I don’t know how that would work.)
- Place the ball of dough into the oiled bowl. Cover with a dishcloth leaving a small opening for gas to escape.
- Place the bowl of dough in a warm, but not hot, area to rise for about an hour, until it has at least doubled in size. (If it’s warm out, I put the bowl in the window sill or on the back steps of my house. Just make sure it’s not anywhere that an animal will get to it. In the winter, I preheat my oven to the lowest temp (170 degrees F) before I start mixing anything. I don’t usually let it heat all the way to 170, but if I get side tracked I turn the oven off and open the door until it has cooled down to about 90 or 100 degrees – Cool enough that it won’t melt my plastic bowl and won’t cook the dough.)
- While the dough is rising, tape down some wax paper to the place you will roll out the dough – usually my kitchen table. Sprinkle flour on the wax paper, and keep a small bowl of flour handy for when you’re rolling out the dough, so it doesn’t stick.
- When dough is done rising, take it to the wax paper and knead the dough for 3-5 minutes. Roll the dough out, so it is just a little smaller than the diameter of your stone if you are not doing stuffed crust. If you are doing stuffed crust, roll it out a little bigger than the diameter of your pizza stone.
- Preheat the over to 425 degrees F.
- Butter the top of the stone. I usually just take a stick of butter and rub it all over the top of the stone. This keeps the bottom from getting to dry and crispy when baking. It doesn’t require a lot of butter.
- Carefully transfer the dough from the wax paper to the stone.
- Use your hands to carefully stretch the dough to the edge of the stone, leaving the edges a little thicker than the insides. Try pushing from the inside out, so you don’t rip the dough.
- optional: For stuffed crust. Cut the cheese sticks in thirds and place them on the dough at the edge of your stone. Fold the dough that is hanging off of the stone over the cheese sticks and press it down. It may be helpful to wet the dough where you are pressing it together. You shouldn’t be able to see the cheese sticks anymore, if it’s done right.
- Use a fork, and poke some holes in your crust, so it doesn’t bubble up.
- Decorate the pizza with any toppings you want, and bake. We love chicken alfredo pizza. Thick crust: 16-25 minutes. Thin crust: 10-12 minutes. (disclaimer: I have never made thin crust with this recipe because my husband is obsessed with thick crust, so just watch it to make sure you don’t undercook or overcook it. If you use this recipe to make thin crust, please let me know how long you ended up baking it for :))
- In the last few minutes of baking, melt the 4 tbsp of butter in the microwave. Stir in garlic salt to taste – we like a lot!
- Take the pizza out of the oven and spread the garlic butter generously over the crust, then sprinkle parmesan cheese over the crust. Remember, there is no such thing as too much garlic butter 🙂 (This part can be a bit messy, so I usually lay down to aluminum foil before taking the pizza out of the oven. Then I don’t have butter and cheese all over my stovetop)
- Cut and ENJOY!!