Homemade Pizza Dough: A Classic Margherita Pizza

by beth on July 28, 2010

TCH_0565

Remem­ber how I men­tioned that Pizza also makes reg­u­lar appear­ances at our house?  Mike & the kids would lit­er­ally be unable to func­tion if we didn’t have pizza. I also might melt into a ball of despair,  I mean what is a world with­out pizza? And while we could just do the $5 piz­zas (I guess) we like to mix it up with a home­made pizza.  Home­made pizza dough, home­made mari­nara & lots of love in every bite.  Noth­ing beats it.  It’s also very sim­ple to make.  I dou­ble the recipe, make a few large piz­zas, & use sauce I’ve saved from when I make my Mari­nara Sauce.  One night of the week would be pasta with mari­nara & another night home­made pizza. It is sim­ple, rus­tic & so good!  Since I’ve already shared the home­made Mari­nara Sauce recipe I decided to share the Home­made Pizza Dough recipe.

TCH_589

What You Need:

1 (.25 ounce) pack­age active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2.5 cups all pur­pose flour (or bread flour)

2 table­spoons olive oil

1/2  tea­spoon salt

1 tea­spoon white sugar

How to Put it Together:

In a smaller bowl you will add your packet of yeast, warm water & sugar.  It should start to foam & grow.  If this doesn’t hap­pen within 5–10 min­utes, throw out your yeast & start over.  Either your packet was old or per­haps the water was too hot.

In a large bowl, add in your flour & salt.  Then you want to make a hole or well in the cen­ter in the bowl.  Into that com­bine yeast with water & olive oil.  Mix it together.

Trans­fer dough to a lightly floured work sur­face and knead dough for about 5– 7 min­utes.  Chalk up the 5–7 min­utes knead­ing as part of your arm work-out for the day.  I am pretty sure it counts.  Also, you may need to add more flour.  Because you want the pizza dough to become a smooth and elas­tic dough. Dough should not be sticky.  Sticky won’t work, it won’t be good, this is pizza not a Def Leop­ard song were sticky is seen as rock legend.

Once that is done you will put your dough into a lightly oiled (olive oil!) 2 or 3 quart bowl. Roll the dough around in the bowl so it gets coated in the oil. Then you want to cover with a damp kitchen towel (also called a tea towel) and let rise in a warm place until dou­bled in size.  It will take about ONE hour.

Once that is done roll it into a 12-inch cir­cle. My kids LOVE help­ing with this, we often use our hands because heck it’s just more fun.  Plus it keeps them enter­tained & excited about food.  Just make sure every­one washes their hands first.

When you bake it place the rolled out dough a 12-inch pizza pan that you have brushed olive oil on.

TCH_0603

I love to make a Margherita Pizza, as my pic­tures show.  Top­ping the dough that I stretch out to a thin­ner crust with my home­made mari­nara sauce: tomato & basil sauce, fresh moz­zarella & some ripped up fresh basil. Cook at 425 degrees for about 14 min­utes or until it’s is crispy & your cheese is all bub­bly & melty.  Yes, those are really tech­ni­cal terms for describ­ing what hap­pens to your pizza (what?).

Related Posts Plugin for WordPress, Blogger...
 

{ 18 comments… read them below or add one }

1 beths_confusion July 28, 2010 at 1:07 pm

[New Post] Homemade Pizza Dough: A Classic Margherita Pizza – via #twitoaster http://theconfusedhomemaker.com/2010/07/

Reply

2 Christina July 28, 2010 at 9:56 am

Stopping by your blog from SITS and this looks so delicious I would love a piece right now. 10 am isn’t too early for pizza, right?

Reply

3 beth July 28, 2010 at 4:51 pm

It’s never to early for pizza. At least at my house.

Reply

4 christy July 28, 2010 at 10:02 am

This looks delish! I’ve not made pizza in a while, mainly bc I’ve not found a crust hubby likes. I’ve not searched really well either ;) Stopped by from SITS! Happy Wednesday.

Christy, Home♥Mom.com

Reply

5 beth July 28, 2010 at 4:53 pm

If he is use to store bought or ordering out it can be a change to eat homemade, but really it’s so good & so much better for you! Glad you came over :)

Reply

6 christy July 28, 2010 at 5:02 pm

he just wants me to find a self-rising type dough. I’ve just not looked, so when I do make pizza the crust is more like a thin type. We def get the homemade kick, I like knowing what goes in our bodies.

Reply

7 beth July 28, 2010 at 5:46 pm

Ahh, that makes sense. I know there are some recipes like that out there. I wonder if my husband knows any, I should ask him. He’s always experimenting in the area of dough.

Reply

8 Kristy July 28, 2010 at 12:35 pm

I’ve been thinking about making some homemade pizza lately! Thanks for the recipe.

Reply

9 beth July 28, 2010 at 4:54 pm

Get thee to making some pizza chica :)

Reply

10 Liam O'Malley July 28, 2010 at 3:20 pm

Looks delicious =)

Reply

11 beth July 28, 2010 at 4:55 pm

Thanks Liam! It tastes pretty delicious too.

Reply

12 Dana @ Bungalow'56 July 29, 2010 at 4:25 am

We read a picture book about the history of Margherita Pizza. The girls loved it, and now I think we should make it. This looks so darn good. The perfect selection for a Birthday Supper… Thank you.
Dana

Reply

13 beth July 30, 2010 at 9:09 am

Happy Birthday again Dana!! I hope it’s a really good day & year for you :)

Reply

14 Melissa B. July 29, 2010 at 7:51 am

OK, only one word comes to mind: Yummy! SITS sent me by, and I’m glad they did…

An Acquired Taste

Reply

15 beth July 30, 2010 at 9:09 am

Very Yummy & very simple to make!

Reply

16 Maria August 3, 2010 at 3:29 pm

That looks gorgeous! A perfect summertime meal. Thank you for sharing!

http://www.thebitchstoppedcooking.blogspot.com

Reply

17 Jessica Worthington September 13, 2011 at 3:31 pm

Hey, I was wondering if it would work for me to make a double batch, and freeze the second batch for another night?

Help is appreciated :) Thanks!!

Jess

Reply

18 beth September 13, 2011 at 5:42 pm

Hi Jess :)

Yes, it should be fine to freeze and use after. I, myself, haven’t done it but I know others who say they’ve done so without any problems. Just make sure you wrap it very well before storing to make sure you don’t end up with freezer burn.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: