Written by Tori – a former graduate wife
re-posted from FoodLoveProject
.I truly love making homemade pizzas. I get to have complete control over my ingredients, so I can use whole wheat flour if I’m feeling healthy, and I can use whatever toppings I happen to have on hand and throw them all together on a crust. Also, I can make them any messy shape I want to, and call it “rustic”. Plus, while I usually let the mixer do all the work, kneading by hand can be a great zone-out time. Or, I can enjoy the time with my hubby doing the prep work when he is free from the library and on those late nights with hours of studying ahead, who doesn’t love homemade pizza?!
- 2 1/4 teaspoons dry active yeast (or 1 packet)
- 1 1/2 cup warm water (specifically, 120 degrees F. It needs to be warm enough to activate the yeast, but not hot)
- 3 1/2 to 4 cups all purpose flour, plus additional for rolling
- 2 teaspoons kosher salt
- 1 Tablespoon honey
- olive oil
The process: By hand or with a mixer
- Pour the warm water into your mixing bowl, add honey, sprinkle the yeast, stir, and let it rest for 5 minutes
- When you come back, the mixture should be frothy.
- Sift half of the flour over the yeast mixture and mix just until smooth – with a wooden spoon or with your dough hook attachment.
- Add salt and remaining flour.
- If you are using a mixer with a dough hook attachment, turn the machine on medium speed and let it knead for about 5 minutes, or until it is very smooth. If necessary, add more flour a tablespoon at a time so that the dough pulls away from the side of the bowl. It should be tacky, but not wet enough to stick all over your hands.
- If you are kneading by hand, lightly flour your counter or board, and knead by 1.) pressing out with the heel of your hand, 2.) folding the dough in half, and 3.) turning 1/4 of a turn. Repeat until the dough is very smooth (about 5 minutes)
- Keep adding flour as necessary to prevent it from sticking all over your hands. Add slowly, though! It should still be a little bit tacky.
- Grease a bowl with olive oil and place the dough in the bowl to rest. Cover with plastic wrap or a kitchen towel.
- Let the dough rest in a dark place for about an hour and a half, or until it has doubled in size.
- Once it has finished rising, punch out all the air and let it rest for 15 minutes (if you don’t let it rest, it will be way too elastic to form into a large crust).
- Either divide it into 4 personal pizzas, or make a big one! You can use a rolling pin, stretch it on your fists, push it out with your fingers…whatever you want.*if you find that the dough keeps springing back on itself, just walk away for 5 minutes, let it rest, and then come back and stretch it again.
- Cover with toppings, drizzle the crust with olive oil to make it nice and golden, place on a hot pizza stone or a well oiled cookie sheet, and bake at 425 degrees F for 12 minutes.
- ENJOY! Yumm