Homemade Pizza Dough

I love homemade pizza!  Normally I make personal pizzas using whole wheat pita so it's simple and easy.  Lately I've been in the mood to really start from scratch with some of our meals.  I found an Amazing recipe for homemade pizza dough at the kitchn.  Have you seen this website?  AWESOME!

The beach at 7am!

No pictures of this recipe...too messy to take a pic, plus I was trying to keep the kitten from getting on the table!  Next time I'm using the breadmaker!

Homemade Pizza Dough
from the kitchn

For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

Making the Dough:

About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.

In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.

Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.

Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.

When it comes together into a cohesive ball (see image below), turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in.

Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky (below).

Use a bench scraper to divide the dough in two.

Shaping the Dough:

Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.

Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you'd like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.

Repeat with the second piece of dough.

Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.

  

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Happy Saturday!!!