Sure you can call the pizza guy and have a piping hot pizza at your door in less than 30 minutes, but sometimes it is much more fun, not to mention cheaper and healthier to just make your own!
Let’s start with a an easy pizza dough.
- 1 1/2 cups warm water, plus extra as needed
- 1 (1/4-ounce) packet active dry yeast
- 5 cups all-purpose flour, plus extra as needed ( you could substitute one cup of whole wheat in here)
- 1 1/2 teaspoons fine sea salt
- Olive oil, for drizzling
Start by adding the yeast to the warm water and let it sit a few minutes till it starts to get that tell-tale foamy bubbling on top and you can smell the strong smell of yeast.
Meanwhile, add the flour and salt together and whisk through a bit to make sure the salt is distributed.
Now I have to admit, I cheat and use the KitchenAid mixmaster, but there is no reason why you can’t do this by hand. Slowly add the yeasty water to the flour mixture a bit at a time and keep stirring and mixing till it forms a ball like lump.
Now I’m lucky that the mixmaster will actually do the kneading for you, but if you have to do it by hand, now is the time to turn it out on to a floured board. Knead the dough till it forms a nice elastic ball.
Then you will need to lightly oil a large bowl and put the dough in it to proof or rise.
Cover the bowl with a damp tea towel and put in a warm place to rest. I usually put it into the oven but DON’T turn it on!
Then go about your business and let it alone for about 2 hours till it grows to about double the size.
Turn the dough back out onto a floured board and knead it down again. Then divide into two or three separate balls depending on how many or the size of pizzas you will make.
Then you will need to oil another bowl and get another damp tea towel and start over again with the divided dough.
Let proof for about another hour and then they should be ready to roll. Or at this point you could wrap it in plastic wrap and put it in the fridge for up to 24 hours if you want to use it later.
Roll to a shape you like, either the traditional round, or more oblong like we did.
Sprinkle a little cornmeal onto the tray and then transfer the dough from rolling board to tray.
Drizzle with a bit of olive oil and now you are ready to start building your pizza!