This sweet little family of mine has a soft spot for homemade pizzas, and I have a soft spot for them. Between working full-time and attempting to homeschool during COVID-19 stay home procedures, dinner time is a much welcomed time of the day to put away distractions and connect around the table. It’s a place where we temporarily put the chaos of the world on hold and focus on what we’re grateful for is in front of us; gathering around the table.
I love this dough because it comes together in 90 minutes. I’ve even made it in as little as 60 in a pinch, and with made only 5 ingredients usually found in your pantry. The recipe makes two large crusts.
The only other decision you’ll need to make is what to put on top of your pizzas! Happy gathering around the table, friends. It’s where the magic can be found these days.
*note: you can make the crusts in advance and allow them to proof on the kitchen counter covered with a tea towel. Or refrigerate for next day use – just place the dough in a olive oiled bowl and cover. To use the next day, remove from the fridge and allow to come to room temp before rolling.
- 2 1/4 tsp active yeast (or 1 packet)
- 1 cup warm (not hot!) filtered water
- 2 tbsp extra virgin olive oil
- 2 tsp. salt
- 2.5 cups all purpose flour
- In your kitchen-aid mixer fitted with the hook attachment, add 1 cup warm water and the active yeast. Stir with your hands and allow to bloom for 10 minutes.
- Add the olive oil, salt and AP flour to the mix and turn your mixer on, not going above speed 4.
- Let the hook knead the dough for 5 minutes then remove. Add the dough to an olive oiled or sprayed bowl. Cover with a tea towel and let rise 60 minutes.
- Take the dough out of the bowl and divide into 2 equal halves. Re-shape into 2 rounds and re-cover with the tea towel on your counter top. Let sit 30 minutes.
- On a well-floured surface, roll out each dough round into your pizzas and top and bake accordingly. May I suggest on a Baking Steel for the best pizzas!