This week for Momma Can Cook Melissa, 4 Boys Mother, is sharing her recipe for homemade easy “pizza pie”. This may be a stretch to fulfill my 31 Days of Pie posts, but I’m counting it. Melissa is mom to four boys, a wannabe yarn shop and bakery owner, a humor writer, a college football fanatic, and a self proclaimed cookbook hoarder and reviewer. When she is not in the laundry room, the grocery store, or the kitchen (Do you know what it takes to feed four boys? It’s CRAZY!) you can find her knitting or running. Both keep her sane.
We eat a lot of pizza at my house, like a ton. My teen boys can each finish off a large sized all alone, and the little boys are not far behind in the appetite club. So instead of forking over $40 on take out or delivery pizza, we make pizza at home. You save money, you know exactly what ingredients are going into it, and each kid can put on their own choice of toppings, with no fights. (That right there is reason enough to make pizza at home.)
Google pizza dough recipes and the results will overwhelm, as there are many different dough making methods, as well as types of flours. After testing a bunch, I finally found an easy, fool proof pizza pie recipe. It is made with bread flour, is kneaded in the stand mixer, can be frozen for later use, and produces an easy to roll out dough that even kids can do. Using bread flour with a higher gluten content makes a dough that won’t tear when rolling out, and produces a crisp on the outside, chewy on the inside pizza dough. Trust me, you can’t mess this dough up. It is also the perfect dough for italian breadsticks.
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon sugar
2 teaspoons salt (I use coarse sea salt but any salt will do)
2 tablespoon olive oil (I use an italian herb infused olive oil, just for a little more ‘Italy’ in the dough, but again, regular olive oil works just fine)
3 cups bread flour
Your chosen pizza toppings!
Pizza (sauce recipe below)
1. In the bowl of a stand mixer, add one cup warm water, the yeast, and the sugar. Let sit for about 10 minutes until foaming (get the yeast working.)
2. Add the salt, the olive oil, and one cup of flour. With the dough hook on, turn on mixer to speed 2. Add remaining two cups of flour.
3. When the flour is incorporated, set timer for six minutes. Now walk away! Let the dough hook and the mixer do the work. When six minutes is up, your dough is ready.
4. Spray a little olive oil spray on the dough and the bowl, then cover loosely with wrap and let rise in warm place until almost double in size- or about one hour. If you have a bread proof setting on your oven, now is the time to use it. Another trick, turn on your clothes dryer for five minutes to get it nice and warm, then set your dough in the dryer. I live in warm Florida, so my dough is usually happy outside rising on the porch.
5. When the dough has about doubled in size, go ahead and roll it right out on a large piece of parchment paper. This will make it very easy to slide the dough and the parchment right onto a pizza stone you have preheating in the oven. When rolled out, it will be about 12 inches diameter. If you want a thicker crust, roll to 10 inches, thinner, roll to 14 inches.
6. Add your sauce and toppings, then bake! Pizza generally needs to bake at a high temperature. Go ahead and bake this at 425 degrees. It will cook quickly, between 10-15 minutes. Keep your eye on it!
Use store bought pizza sauce if you like, or use this simple recipe to make your own. This sauce keeps in glass jars in the refrigerator for about a week. This is also a great marinara dip for bread sticks. Recipe is adapted from The Homemade Pantry by Alana Chernila. (affiliate link)
In a blender combine one 28 ounce can of tomatoes, 2 tablespoons sugar, 1 teaspoon dried oregano (or 1 tablespoon fresh), 1 tablespoon dried basil (or 1 tablespoon fresh), 1/2 teaspoon dried red pepper flakes, and 5 tablespoons tomato paste. You can also just use a good Italian seasoning blend, or canned tomatoes with basil, oregano, and garlic already in them. This sauce can also be frozen.
Pizza Pie Tips:
This recipe is great to double and freeze. If you choose to do so, before letting it rise simply divide dough in half, and freeze one ball in a large storage bag. To defrost just refrigerate overnight, then proceed with directions to leave in a warm place to rise.
If you are going to use dough for bread sticks, after rolling out to a large rectangle, about 10 by 14 inches, sprinkle a little olive oil and some grated Parmesan, some Italian seasoning blend, and if you like some garlic powder on top. Using pizza cutter, cut into long strips. Bake as you would pizza.
What are your favorite pizza toppings?
A huge thank you to Melissa for sharing her family’s favorite recipe for an easy pizza pie dough. Yum! Be sure to check out Melissa’s blog, like her on Facebook, and see what she’s pinning. If you would like to share one of your family’s favorite recipes send me an email.
For more great recipes follow my Momma Can Cook board on Pinterest or check out these links from previous weeks:
King Ranch Casserole
BBQ Chicken Sandwich with Red Cabbage Cilantro Slaw