I’ve been making this pizza dough since I first got the recipe in Home Ec in middle school. That’s over 2 decades of delicious pillowy pizza dough!
Back when I had more time on my hands (before college & graduate school), I used to make pizza dough from scratch every time I wanted pizza. I even had my friends make their own pizzas for one of my birthday parties in high school. It was a hit! There were flowers, stars, monkeys, pigs, elephants, butterflies – you name it. (Alison recalls, “Jennie and I made a beefy man, and he was delicious”.) Since then I have become lazy and have resorted to purchasing the Pillsbury pizza dough. It is a good dough and I can store it in the fridge for those last minute dinner decisions, but there was always something missing.
I finally decided to dig up my old recipe and I don’t think I can go back. Being such a quick to prepare dough, there’s really no excuse for me to slack off anymore. Sorry Pillsbury. And when questioning my #1 critic as to why he preferred this dough, he paused before responding with, “It’s just soft and good” – Brent
Makes 1 crust
1 pkg active dry yeast
3/4 cup warm water
1 tsp sugar
1 tsp salt
2 Tbsp olive oil
2-1/2 cups bread flour* (if you do not have any, all-purpose flour is okay)
Cornmeal for dusting
*Want to make it whole wheat? Use 1-1/2 cups whole wheat flour and 1 cup white flour or substitute it 1:1.
- Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
- In a large bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1 cup of flour, another cup, and then the last 1/2 cup.
- Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
- Roll out and transfer to a pizza peel sprinkled with cornmeal. Prepare with favorite toppings. Transfer to the pizza stone without removing from the oven (it’ll take a couple light shakes) and bake for 20-25 minutes, or until it the crust turns golden and the cheese (if any) starts to bubble.
Source: The Spiffy Cookie original