Homemade Pizza Dough
Pizza: “A dish of Italian origin consisting of a flat, round base of dough baked with a topping of tomato sauce and cheese, typically with added meat or vegetables.”
AKA, one of the most ubiquitous, versatile and delicious meals of modern history. Pizza is one of my favorite things to eat, so I’m excited to share my homemade pizza dough recipe with you! I consider myself a pizza connoisseur with a particular love for classic toppings. But where did this deliciousness actually come from?
The short answer is Naples, but forms of flatbread and focaccias have existed for centuries in different parts of the wold. These are considered to be the precursor to modern-day pizza. It was first topped with oil and herbs, and was actually considered to be a meal for the poor man. It was inexpensive to make and easy to eat on the go, much like Cornish Pasties in that way. As I said, versions of this existed in many places, but the pizza we know today originated in Naples, Italy. Raffaele Esposito is credited for creating pizza as we know it. In fact, King Umberto I and Queen Margherita visited Naples in 1889, and it was recommended that they try the food of Chef Esposito. He allegedly made the Queen three pizzas, one being the classic mozzarella, fresh tomatoes, and basil, and voila! He named it after her since that is the one she liked the best. I personally love a good Margherita pizza, but this is more the story of how pizza was popularized; if it was good enough for the queen, it’s good enough for everyone!
As the world expanded and people started to travel and try different cuisine, pizza spread to other parts of the world. Adjustments were made in places like America, such as tomato sauce being used rather than tomatoes, and this dish evolved to what we are familiar with today. I started making my own pizza dough a year or two ago, and it’s honestly so easy. The original recipe I used was from one of the Magnolia cookbooks, but I have since tweaked it to make it more my own. Rather than using all bread flour, I use half wheat and half bread. From time-to-time I make a rosemary-garlic bread as well, which inspired me to add garlic to the pizza dough. Then, since I usually add spices to the top of the dough anyway, I thought why not just add it in and have it be more integrated and give the dough more flavor. This dough recipe is great because it’s freezable if you’re not using it right away, but it’s also pretty quick. Only an hour rise, and that’s pretty much all you need! I usually make this in the oven, but I also included instructions for the grill if you’re feeling summery. Add your favorite toppings, and you’re ready to enjoy a meal fit for a queen…or maybe just a Friday night.
-S
Ingredients:
1 1/4 tsp active dry yeast
1/2 tsp sugar
1/4 cup warm water
1 3/4 cup wheat flour
1 3/4 cup bread flour
2 tsp salt
1/2 cup olive oil
1 cup plus 1 tbs room temperature water
2-3 tsps minced garlic
Seasonings of your choice, to taste (Italian seasoning, oregano, etc, for some added flavor!)
Method:
In a small bowl, stir together yeast, sugar, and warm water, and let stand for 5-10 minutes or until foamy.
Add flour to the bowl of a stand mixer (or you can mix and knead by hand) fitted with the dough hook. Sprinkle the salt over the flour and mix for 10-15 seconds to evenly distribute the salt.
Add the olive oil, room temp water, and yeast mixture and mix on medium speed until a ball of firm dough forms, about 5 minutes.
Add garlic and other seasonings and mix another minute or two to combine with the dough.
Shape dough into a ball and set it in a large greased bowl, seam side down. Cover with plastic wrap and let it rest until it doubles in size, about 1 hour.
Place cast iron pizza stone in oven and preheat to 450°.
On a piece of parchment paper, stretch dough into a 14 inch round, or you can split the dough in half and make two smaller pizzas.
Top with favorite toppings and carefully transfer pizza to pizza stone. Bake until crust is golden, 13-15 minutes.
Alternate instructions for the grill:
Preheat gas grill to medium-high (between 350-450°)
Meanwhile, stretch dough to a 12inch circle and transfer to a pizza peel, cutting board, or flat cookie sheet dusted with flour.
Oil the grill grates with a tightly folded paper towel dipped in olive oil. Slide pizza dough onto preheated grill and brush with olive oil. Cover and cook until puffed up and lightly browned on the bottom, 1-2 minutes. Rotate pizza 90°; cook until grill marks are brown and even, 1 more minute. Flip the crust so the grill marks are up and transfer to pizza peel or cutting board.
Top with desired sauce/toppings, leaving a 1 inch border. *Toppings like meat or onions should be cooked before putting them one the pizza.
Turn down the grill to low (300 °) and slide pizza back onto the grill. Cover with lid or foil and cook until cheese is melted, about 5 minutes. Garnish with fresh herbs of desired.
