Pizza Dough

*Can I just say how excited I am to finally have this site up and running?!! This is been many months of naptimes in the making. 🙂  I know I will have lots of fun posting and I hope you enjoy it too!

Friday night dinner with my kids means one of three things 1. party/fun food 2. kid friendly food or 3. pizza night! Before we had kids, we had pizza just about every Friday night.  You can have so many variations that we never seemed to tire of it and we seemed to have a different type of pizza each week!

This is my favorite pizza dough recipe and it makes enough for two pizzas, so I usually use one up and stick the other in the freezer! That way I always have one on hand and ready to go. I love making pizza with my kids. It is the perfect meal to involve them as they get to play with their dough and roll it out, and then pick out what toppings they want!

Pizza Dough

 

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This is my go-to pizza recipe. You can vary it by adding herbs, roasted garlic, cheese, etc. I also use this same recipe for breadsticks! If you have a pizza stone, that makes the best crisp crust. Either way, the higher the heat the better-- 475-500 degrees for 10-12 minutes works out well.

By: Honey On My Spoon

Ingredients

• 1½ cups warm water
• 2 tsp yeast (or one pkg)
• 3½ -4 cups flour
• 2 tsp salt
• 2 tsp honey (opt)
• 2 Tbsp EVOO (opt)

Instructions

1. Put yeast into a stand mixer and pour water on top (and honey if using). Let sit 5-10 minutes until quite bubbly and foamy.
2. Add 3½ cups flour and salt (and the optional EVOO) and mix with paddle until it starts to form a dough.
3. Switch to a dough hook and knead on medium low for 3 minutes. Let rest for 5 minutes.
4. Knead again for 5 minutes, adding more flour as necessary, so that when you touch the dough with your finger, the dough does not stick. The dough should be smooth and elastic.
5. Spray or drizzle some EVOO into the bowl and turn the dough over to coat.
6. Cover the bowl with plastic wrap or a cloth, and let rise until doubled in size (at least 45 minutes, preferably 1½-2 hours)*.
7. Divide in two and use right away, or place in zip top bag sprayed with oil and refrigerate or freeze.

Notes

* If rising 3-4 hours, punch down and rotate the dough halfway through. The dough can also be refrigerated for several days (which will allow the dough to develop even more flavor).

I made the honey and oil optional because I really only add these half the time when I am feeling like making the extra step and pulling them out. 🙂 Most times, though, I do without and it still tastes great.

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