Last night I started to have a pizza craving, so for lunch today I made homemade pizza dough. With a standard mixer pizza dough is actually quite simple to make. I tried a recipe that came with my mixer in January and the result was a thicker more bread-like crust. This recipe from Smitten Kitchen is for a thin crust pizza dough. The only addition to this recipe was 1/2 tsp of sugar, because I remember my Mom adding some sugar to her pizza dough. The dough was indeed thin, crispy, and easy to work with!
My sisters and I decided on a Hawaiian pizza (ham and pineapple) as well as a pizza with olives and mozzarella. It was very tasty and filling for lunch time. Since it made two pizzas we have tons of left overs for tomorrow’s lunch as well. The pizzas would also freeze well for another day (assuming it all doesn’t get gobbled up). I am eager to try doing half whole wheat flour and half white flour to make the crust a little healthier. Adding half and half would still allow for a smooth texture in the pizza crust.
In Windsor, Ontario the pizza is made with Galati cheese that is made just down the street from our home. I am lucky to know this because Jonathan is the food columnist at CBC Radio Windsor and has the opportunity to explore the food scene in Windsor every week. He brought some Galati cheese home a few months ago and I made chicken parmesan. The cheese is extra rich and does not have any additives. Another difference is that the pepperoni is shredded unlike the typical round pepperoni you see on pizza in Toronto. I really enjoy Windsor pizza, but I also love, love, love homemade pizza! Really the key is high quality ingredients and a bit of love.
*Reminder for making homemade pizza is to lightly prick the pizza dough in the pan before you add the sauce, otherwise you will get air bubbles in the dough. Enjoy!
Pizza Dough (makes 2 pizzas)
3 – 3 1/2 cups flour
1 teaspoon salt
½ teaspoon sugar
1 ½ teaspoons, quick rise yeast
1 cup warm water
2 tablespoons olive oil, plus extra for the pan
1. Mix dry ingredients in the mixer bowl with dough hook.
2. Slowly add warm water and oil, mixing on low speed.
3. Mix with dough hook for 5 minutes. The dough should look smooth, add extra flour if the dough is sticking to the sides of the bowl.
4. Oil the dough and sides of the bowl to keep it moist. Cover bowl with plastic wrap and then cover with clean towel.
5. Refrigerate for 1 hour to 2 hours. Dough should doubled in size.
6. Divide into two and spread out the pizza dough on a lightly oiled pan.
7. Prick the bottom of the dough lightly with a knife so that bubbles do not form.
8. Add your sauce and toppings.
9. Bake at 400 degrees for 25-30minutes or until crust is golden.