I’ve been making pizza with my dad since I was small. It was pretty typical for us to make our own pizza – I never even had a frozen store-bought pizza until college. And going out for pizza or getting it delivered was a treat.
What you need:
For 2 round 12″ pans (thinner crust) or small rectangular pan (9″x13″):
- 1 c. warm water
- 2 1/4 t. active dry yeast (1 pkg.)
- 2 T. oil
- 2 1/2 c. flour
- 1 t. sugar
- 1/2 t. salt
For a half sheet pan (13″x18″):
- 1 1/2 c. warm water
- 3 1/2 t. active dry yeast
- 3 T. oil
- 3 3/4 c. flour
- 1 1/2 t. sugar
- 3/4 t. salt
- stand mixer with dough hook (or large bowl and wooden spoon)
- rectangular cookie sheet with sides OR 12″ round pizza pan
- measuring cups and spoons
Time: From mixing bowl to table in under an hour.
Freezeable: I have frozen the dough. Use within three months. Thaw overnight in the fridge, then remove from the counter two hours before using.
Multiplying the recipe: Yes, this multiplies easily.
Fast-Rise Homemade Pizza:
In a large bowl, mix yeast into water to dissolve. Allow to rest for a few minutes, until bubbles form on the surface of the water. Add the oil, flour, sugar, and salt. Stir to combine until everything is evenly mixed. (This is very easy with a stand mixer.)
Allow the dough to rest for 15 minutes as you prepare toppings for your pizza and preheat the oven to 425F. (You can use a pizza stone. If you do, put it in to preheat when you start the oven.)
When the dough has rested, pat out the dough on a greased pan (with oiled hands). Sometimes I like to pat them out on parchment paper and slide them off the pan directly onto the pizza stone for a crisper crust.
Top with tomato sauce, pizza seasoning, mozzarella cheese, and toppings of choice and bake 15-20 minutes. Watch it carefully!
If you like a slightly thicker crust, allow the dough to rest for 15 minutes before you top and bake.