Pizza Dough {Recipe}

Raise your hand if you love pizza!  You raised your hand didn’t you.  Don’t deny it.  I know I did!  We used to get our pizzas from a local pizzeria or in the frozen section of the local grocery store.  But, those pizzas are full of preservatives and extra calories.  Um….no.  Not cool in my book.  At my age, every calorie counts.  Never mind all that sodium!  I always feel like I need to drink a half gallon of water after I finish eating pizza from those places.  However, this homemade pizza dough (to pair with the homemade pizza sauce that will come in a later post) is so much healthier for you…and it tastes so much better!  This recipe has ZERO salt in it!

I long for the days when I could eat anything I wanted and not gain a pound.  I miss eating all the carbs all day long.  Carbs are my jam.

Anyway.

Salads are just as good as pizza, right?

Didn’t think so.

To make the pizza dough even healthier, you could use whole wheat flour, or even half whole wheat and half white.  I used to make it this way for awhile, but I have since switched back to regular bread flour as I didn’t like the taste or how dry it was.  That’s a personal opinion, though, and you may like the taste of whole wheat dough.

Here is another recipe that I use my stand mixer for.  If you do not have one, go get one or save up for one!  I use mine all the time and I haven’t regretted having it once.

I also highly suggest that you get yourself a pizza stone if you don’t have one.  It cooks your pizza dough evenly without burning it or scorching it in places, and makes it taste amazing!  The stone helps absorb the moisture and helps give you a crispy crust.  Just make sure you always heat the stone up first before using.

Once you start making your own pizzas, you will find that all other pizzas are not as good at all.  In fact, we don’t have pizza any other way now!

 

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Pizza Dough
Course Main Dish
Prep Time 70 minutes
Cook Time 10 minutes
Servings
large pizzas
Ingredients
Course Main Dish
Prep Time 70 minutes
Cook Time 10 minutes
Servings
large pizzas
Ingredients
Instructions
  1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top.
  2. Measure the room temperature water into the measuring cup with the yeast-water mixture. In the bowl of a stand mixer fitted with the paddle attachment, with the mixer on low speed, pour in the yeast mixture as well as the olive oil.
  3. Mix until a cohesive dough forms. Switch to the dough hook. Knead on low speed until it is smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let it rise until it is doubled in bulk, about 1 hour.
  4. To bake, preheat the oven and pizza stone to 500°F at least 30 minutes. Cut the dough in half and transfer the dough to the stone, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top your pizza as desired.
  5. Bake until the crust is golden brown and cheese is bubbling, 8-12 minutes.
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