• MYO Fresh Pizza Dough

    Pizza is one of America's beloved dishes. It's generally the Choice meal for those in a hurry, the least likely meal to be rejected by hungry kids and one of the cheapest to feed an entire family. But, for many families, pizza arrives via a knock at the door and hidden within a cardboard box. Here is a simple, dirt cheap, yet delicious pizza dough recipe for making pizza at home . . .

    You'll Need:
    2 1/2 c. Flour
    2 T. Oil (olive or vegetable oil)
    1 c. Warm water 100-105F
    1 tsp Sugar
    1 tsp salt
    2
    1/4 tsp Active yeast

    In a medium size mixing bowl mix flour, sugar and salt until well combined. Pour half of the flour mixture into a bowl, add yeast, stirring well. To the yeast/flour mix, add the warm water and oil, mixing well until very smooth, add remaining flour/sugar/salt mixture until fully incorporated. Cover with a clean cloth and let rest 5 minutes.

    To make a traditional pizza you'll need mozzarella cheese, 1 8 oz can tomato sauce, 1 tsp Italian seasoning, 1 tsp minced garlic. Combine the garlic, Italian seasoning and tomato sauce together.

    Lightly oil or flour your hands and spread the pizza dough onto a pizza pan that has been dusted lightly with cornmeal.

    Apply the sauce, add a layer of chopped pepperoni or sausage, peppers, onions, or whatever toppings your family desires. Add a layer of mozzarella cheese, add
    additional toppings as desired.

    This truly is a matter of personal preference. In the northeast folks generally prefer their toppings on TOP of their cheese. In the Midwest, the toppings are often UNDER the cheese. This is strictly a regional thing- and it doesn't matter where you put them!

    Bake your Pizza for 16-18 minutes at 400F If you like really thick crust you can double the dough recipe and extend the baking time by 5 minutes.

    Comments 9 Comments
    1. frenchfirefly's Avatar
      frenchfirefly -
      the recipe says .. 2 1/1 c. Flour does this mean 2 1/2 c flour or is it just 2 c flour????
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by frenchfirefly View Post
      the recipe says .. 2 1/1 c. Flour does this mean 2 1/2 c flour or is it just 2 c flour????
      Whoops, typo, 2 1/2 cups.
    1. upsideofdown's Avatar
      upsideofdown -
      and this might be fun to be making our own, probably more tasty pizza dough. Thanks for sharing.
    1. maddelena's Avatar
      maddelena -
      Can this dough be made ahead and frozen?
    1. AngelXpress's Avatar
      AngelXpress -
      This is pretty much the recipe I use, and it's always welcome by the kids in my house. I keep a container of spaghetti sauce in the frig for the toddler's "noodles", so I usually use some of that instead of tomato sauce. Pizza is also a great way to get rid of leftover single pieces of chicken, scoops of BBQ pork, spinach.... all hidden in cheese.
    1. AngelXpress's Avatar
      AngelXpress -
      Quote Originally Posted by maddelena View Post
      Can this dough be made ahead and frozen?
      YES! I frequently freeze mine, and as long as I let it thoroughly thaw out and come to room temp it comes out great. Just put the dough in a ziplock bag and it is usually good for 3 months.
    1. Loreena's Avatar
      Loreena -
      Can you use this recipe to make pizza pops?
    1. tiaharts's Avatar
      tiaharts -
      I'm trying this recipe tonight. Thank you!
    1. AnnieT's Avatar
      AnnieT -
      This is close to what I make my pizza dough too.

      I trace my pan on parchment paper. Add a little olive oil to the center and spread the dough. Since we like thin crust, one recipe make two thin crust.

      While waiting for the dough to cook, I start another batch of dough. The reason being, I can make more pizza later in the week. It's also a good surprise to gift a friend. I've been making pizza dough for many many years. Same dough makes great calzones too.

      To freeze, I wrap in Glad Press-n-Seal (I love this stuff!!!!) It's a great way to be half prepared for dinner during the week.


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