My husband loves pizza and this is by far, his favorite topping is ground beef. This recipe is the best we’ve eaten. Anywhere! Hands down the best. I promise, I am not exaggerating. It’s so good, I can’t even remember the last time we ordered a pizza delivered.
Our friends actually request it when they come for dinner. What started out as a fabulous Pinterest find has turned into a family favorite. (Thank you to thebackyardpioneer.com for posting a great pizza dough recipe.)
Whether it’s date night with you and your significant other, your family or your feeding an army..here’s 8 reasons you’ll love this pizza dough recipe:
- makes 2 huge pizza crusts, or one so thick you can barely eat 2 slices
- dough can be frozen and then thawed for a quick meal
- doubles easily
- uses regularly stocked pantry items
- you control the quality of ingredients
- add all your favorite toppings
- budget friendly
- crowd friendly
Now that I have you super excited…drum roll…..
Pizza Crust Ingredients: (free printable recipe card)(adapted from thebackyardpioneer.com’s pizza dough recipe)
- 3 ¾ cups bread flour or organic, unbromated, unbleached white flour + more for rolling
- 1 teaspoon evaporated cane juice, organic sugar
- 1 envelope (or 2 ½ tsp) organic dry yeast
- 1 teaspoon kosher salt
- 1 ½ cups warm water
- 2 tablespoons organic olive oil + 2 teaspoons to coat inside of bowl when dough is rising
In a stand mixer, using the kneading hook; add the ingredients in the order listed. While the mixer is running; slowly add the warm water and 2 tablespoons of olive oil. Mix on speed 3 until the dough forms into a ball. This will come together pretty quickly. This dough can also be made in a standard bowl and hand kneading.
Humidity, weather and altitude can effect the dough. When mixing any type of dough, if the dough is too:
− sticky, gradually add about a tablespoon of flour until the dough forms a ball and is no longer sticky
− dry, slowly add a small amount of water (approx 2 teaspoons), at a time until the dough forms a ball
- Once the dough forms a ball, temporarily remove it from the mixing bowl
- Add the remaining 2 teaspoons of olive oil and coat the entire inside of the bowl
- Place the dough back into the bowl and gently toss the dough in the bowl to cover the entire ball with a thin coating of the olive oil
- Tightly cover the bowl with plastic wrap
- Place in a warm place to let the dough rise. I cover my dough with several towels to keep the dough nice and warm. If the house is a little chilly, I will even cover the bowl with a large heavy blanket. I know it sounds a little odd, but if the dough isn’t warm enough, it won’t rise.
After the dough has doubled in size (1-2 hours), remove it from the bowl. I do not “beat down” my dough, just gently press the dough to remove any air bubbles. Divide the dough into two sections.
I use one half immediately. Top with your favorite toppings. Bake at 350° for 12-15 minutes or until the crust is brown and the cheese is melted.
I tightly wrap the second half in the left over plastic wrap (used to cover the bowl) and then wrap in freezer wrap. Label and date the package and freeze the dough for another time. It takes about 30-45 min for the frozen dough to thaw. Once thawed, roll dough on floured surface and cook following the original recipe. The frozen dough make a thinner pizza dough.
Assembling the Pizza:
Pizza can taste great with almost any topping, but my favorite is olive oil, simple spices, pork sausage, mushrooms and cheese. Lots of cheese. Lots.
Make the pizza dough as described in the recipe above. Spread 1 tablespoon of olive oil on the raw pizza dough. Add spices that complement the pizza flavor.
Dough Seasoning: Olive Oil, Salt & Pepper, Basil, Garlic and Onion Powder, Kale, and Turmeric; all to taste
Toppings: Cheddar & Mozzarella Cheese
Dough Seasoning: Olive Oil, Salt & Pepper, Parsley, Herbs de Provence or Italian Seasoning, Basil, Garlic and Onion Powder, Red Pepper Flakes, Kale, and Turmeric; all to taste
Toppings: Italian Sausage or pork sausage (cooked), Pepperoni, Fresh Spinach, Artichoke hearts, onions, bell peppers, Olives, Cheddar, Mozzarella Cheese, and Parmesan Cheese
Dough Seasoning: Olive Oil, Roasted Red Chili Powder, Cumin, Garlic, Red Pepper Flakes, Kale, Turmeric, and Salt & Pepper; all to taste
Toppings: Taco Seasoned ground meat, Onions, Jalapeno or other peppers, Tomatoes, Cheddar & Monterey Jack cheese
Toppings to add before serving: Lettuce, Sour Cream, Avocados
There are 100 different ways to make pizza, we all have our favorite toppings and I can’t wait to hear about your favorites.
oh…and a little secret I’ll share with you just because you read all the way to the bottom of the post.
Breakfast or Dessert cinnamon rolls
Dough Shape: Roll into a rectangle (I use ½ the dough recipe)
Dough Seasoning: Melted butter, Ghee, Honey, or Maple syrup
Toppings: Cinnamon, Sugar, and your favorite finely chopped nut (e.g. pecan, almond, pistachio)
- Brush the melted butter on the dough and liberally sprinkle cinnamon, sugar over the entire surface
- From the long side, tightly roll to form a log shape
- Cut in ½, then cut each of those pieces in ½ (the blue lines in the image to the right indicate your cut lines)
- Repeat until you have 8-10 cuts
- Place the individual rolls, cut side up, into a baking dish or pizza stone (nestle them close together)
- Drizzle (or pour) extra melted butter and cinnamon over the top
- Cook until golden brown
While the cinnamon rolls are cooking: In a small pot, add 2 parts powdered sugar to 1 part water and warm until it melts into a glaze. Add vanilla flavoring and drizzle over the top of the cinnamon rolls. Serve hot.
Now I didn’t say the secret would be completely healthy….but it sure is good! And with all whole food ingredients that you selecthow could you go wrong?
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