Finally, A Winner

The search for the best pizza dough EVER has been going on for about a year. It began with Michael finally getting a Kitchenaid Mixer (something he’d wanted for years). Over the year we’ve been making homemade pizzas, we’ve tried about 4 or 5 different recipes. Some were decent but nothing special, some were horrible. Recently we found one that is hands down the best dough recipe we’ve has so far.  It was so good that we were both talking about the crust for a week while we enjoyed the leftovers! Even three days later, the pizza was amazing.

This dough recipe us much easier to use. It’s not as sticky and messy as some of the others. It’s easier to roll out and form a pizza shape, too. Here is that recipe:

 

 

The only problem with this recipe is that it takes over an hour to do. My suggestion is to start it early and do other things.

Or, if you are like me and slow in the kitchen, just prep all the toppings! The most recent version of the homemade pizza we made had several toppings. The first: sausage, hot peppers and black olives. The second: artichoke hearts, feta cheese, onions and tomatoes.

I like to add olive oil with minced garlic and herbs, a dash of salt and freshly chopped rosemary to naked dough after it’s been rolled out.

I’m a garlic fanatic, so I tend to add tons of garlic to anything I can. As for the sauce, I use either a jarred marinara sauce or a pizza sauce and I add some tomato paste to it to thicken it up. It’s really good.

We usually bake the pizzas in the oven at 500 degrees but this time Michael tried it on the grill. It made the dough crunchier. They turned out so well!

The pizza was delicious! This is definitely the dough recipe that we’ll use for awhile now. Each time we’ve tried it, it’s been successful and melt-in-your-mouth delicious.

This recipe will be sticking around for awhile.

QUESTION: What’s your favorite pizza dough recipe?

Sometimes You Just Need Love

It seemed like all the things that could sour my mood this week happened. It could have been a combination of the post-vacation blues. It could have been the fact that I felt like I’d gained about 10 pounds in Texas. It could have been the fact that I came home to Portland in the rain. All of those things in combination with some major disappointments and frustrations lead to my bad mood on Friday night.

That all faded away when I walked in the door from a really good swim to sweet words from Michael and a yummy dinner waiting for me, plus a nice Cabernet and the latest episodes of SNL. It’s been awhile since we had homemade pizza. Michael tried a NEW pizza dough and it was a success!

Did you see my post How to Rock Homemade Pizza? It’s a good beginner’s guide to making your own pizza. The last recipe we used was Homemade Pizza Dough. We used it for a long time, changed it a bit and tailored it to our liking. It was a decent recipe for awhile but the last few times we tried it it wasn’t working right. The dough was sticky and difficult to roll out. It didn’t hold the shape well. Michael was fed up with being frustrated with the dough. The other issue with the old recipe was that it made two servings. Which is good, right? We could freeze the other half of the dough for another time but EVERY time we tried to use that second dough it failed. It was too sticky, or it didn’t rise correctly. It was time to find something else.

New Pizza Dough Recipe

Ingredients

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour

Directions

  1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
  2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

We loved the new recipe! It was thick and chewy but still a tad crunchy. It was delicious and so much better than the last dough recipe.


I liked the crust a lot but would have liked it with a little bit of olive oil I think. Michael said the olive oil might make it too crunchy but the only way to see is if we try it. He had a great idea to use some sea salt on the crust when baking it.


I ate three slices. I was famished after my swim and the pizza hit the spot big time. I ate two smaller sizes and one slice that was a bit bigger.


The perfect end to a Friday night: pizza, wine and funny TV shows. It was great!

QUESTION: Do you have a favorite pizza dough recipe?