Pizza Lovers! Where are you at? Oh wait, that’s nearly everyone! According to Pizza Fun Facts, Americans eat approximately 100 acres of pizza a day or about 350 slices per second, and each person eats about 46 slices per year. ?
I know, pizza is not typically the healthiest of foods, but it is a crowd pleaser. And based on the statistics, we don’t shy away from this meal choice. While it may be easy to dial up your local pizza establishment and order your favorite ‘za to be delivered, it’s really not that hard to make yourself. I like to think that making pizza from home does make it somewhat healthier, and at the very least, it allows me to control the ingredients that go into the cooking process.
We like a variety of pizza selections in our household, which is nice to change things up. Maven is always up for a “pizza party” too, so it’s a meal we know she will consume. We’ve made homemade pizza for all sorts of family and friends. Everyone loves it. Our favorites have been a tomato, basil, mozzarella pizza and BBQ chicken pizza.
Here’s a crust recipe you should most definitely try. This has been adapted from several recipes that have been given to me. As always, feel free to make it your own. If you’re a newby to pizza crust, don’t be intimidated! It’s easier than you may think.
Classic Pizza Dough
A classic pizza crust to be garnished with any toppings you'd like.
Ingredients
1/2 Cup milk
1/2 Cup water
4 Cups all-purpose flour (approx.)
1 Packet rapid-rise yeast (approx. 2.5 teaspoons)
1 Tablespoon butter
1/2 Tablespoon brown sugar
Pinch of salt
Directions
Combine milk and water in sauce pan and turn on low heat. Add butter and mix until melted. Add yeast, brown sugar and salt. Whisk briskly. (Keep heat low to be able to work with hands.)
Once combined, remove from heat and slowly add flour. Start with one cup, mix well. Add the rest, up to 4 cups of flour. Knead dough with hands. (Work it generously.) Or, if you prefer, knead with a dough hook on the lowest speed of your mixer for approximately 5 minutes while adding the flour slowly.
Set dough aside, covered, to rise for 60-90 minutes.
Press dough to fit your desired pizza pan or shape. Poke with fork to create holes for air circulation. Par bake at 425 degrees for approximately 10 minutes. Remove from oven. Top with your favorite sauce, cheese and ingredients. Bake at 400 degrees for another 20-25 minutes until cheese is melted and browning.
Notes: You may substitute up to 3/4 whole wheat flour if you prefer. Use your choice of pan coating before pressing dough. Coconut oil works well. While pressing out dough, gently coax to fit your pan.
Serve and enjoy!
As for those who may be interested in making this over (and over, and over) again, there are some items I would recommend to you!
SUPPLIES:
- A good pizza stone. This one is a great option at only $12.99. I have found that this really does make a difference in how your crust bakes. (Note: pizza stones don’t typically need an oil coating before pressing the dough out.)
- A metal pizza pan grill topper. I actually prefer to use this for cooking veggies, but it does also work for pizza! If you have the right stone, feel free to put that right on the grill instead.
- A wood handle pizza rocker. Such an easy way for cutting and serving! Also, mamas, so great for cutting up solids into so.many.pieces. for your little one ☺️
INGREDIENTS:
- King Arthur All-Purpose Flour OR King Arthur Whole Wheat Flour
- Rapid Rise Yeast Packets. Don’t be afraid to buy this amount of packets. I swear you’ll be hooked on this easy-to-make crust, and I have another bread recipe you’d love that calls for this ingredient as well.
- Muir Glen Organic Pizza Sauce. SO yummy!
- This Organicville pizza sauce is a little runnier consistency, but I actually really like the flavor.
Let me know what you choose to make. Bon appetite!
XO
This post does contain affiliate links through which I would make a small commission should you choose to purchase. I appreciate your support! Pizza photo cred: UnSplash.
Don’t miss any wild-hearted goodness! Sign up via email below.