This pizza dough is awesome and simple. This dough is a “young” dough and perfect if you do not have a long time to ferment your dough.
It is the best dough for individual pizzas that you make in a “wood oven” or on a stone. Also, this is perfect to roll out and make a sheet pan pizza. This is a light, crispy chewy dough. It is easy enough that the older kids can make it themselves and the younger kids can make it with you. It rises in about an hour, to an hour and a half so you are not taking forever.
Why are homemade pizzas so great at home?
Homemade pizza dough is a great way to introduce kids to the kitchen. It is a great way to get them involved from mixing the dough, to helping knead the dough to actually topping their own dough with what they want. It is fun and easy and gets everyone involved.
Can you make a dessert pizza?
Ummm…. why not! This is great with the kids as well. It is as simple as spreading a crust with Nutella or peanut butter and topping from there. You can top with bananas, strawberries, chocolate chips, marshmallows, nuts. The list goes on and on.
I have that you make this pizza with the kiddos and the whole family today! ENJOY!!
Homemade Pizza dough
Ingredients
- 3 cups 00 flour
- 1 cup semolina flour
- 1 tsp sugar
- 1 envelope or 2 1/4 tsp yeast
- 2 tsp Kosher salt
- 1 1/2 cups warm water about 110 degrees
- 2 tbsp extra virgin olive oil
Instructions
- Combine the flours, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
- While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with a towel or plastic wrap and put it in a warm area to let it double in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Otherwise, if you want to make individual pizzas, divide into 6-8 dough balls to rise.
How do I like to top this dough?
I like to use one of two things for the sauce. Usually, I will either use the tomato puree that comes in the glass jar. I mix half a jar with 1-2 tablespoons of olive oil, 2 tablespoons of grated Parmesan cheese, Kosher salt and freshly cracked black pepper to taste. Mix that all together to make the sauce. Top with sauce and then we like it with prosciutto and arugula and mozzarella. So, add the prosciutto and mozzarella, cook and then top with the arugula.
I toss my arugula with a little truffle oil, salt and pepper and then top on the pizza. The girls like theirs with just cheese. You can add veggies, meats or whatever you like. The other sauce I use is if I am making larger pizzas or sheet pan pizzas, I just simple crush whole peeled tomatoes with my hands and spread that on the crust for the sauce. Then top as you wish.
How do you cook individual the pizzas?
When I am making individual pizzas, I have a stove top pizza cooker. So, I preheat it and the pizzas cook in about 5-7 minutes for each pizza. So, quick and awesome, pizzeria style pizzas in minutes at home. If you don’t have that, you can use a pizza stone in the oven. Put the pizza stone in the oven when the oven is cold and heat the stone with the oven. Heat it to 450 degrees and then cook the pizzas for 8-10 minutes or until the cheese is bubbly and crispy.
How do you cook sheet pan pizza?
Preheat the oven to 425 degrees. Instead of dividing the dough after it has risen, you will work the dough into a sheet pan and let it rise for an additional 10 minutes. Press the bottom down and make a nice edge on the pizza. Top with the tomatoes and cheese and whatever other toppings you would like. Bake in the oven for 20-25 minutes or until the cheese is bubbly and the crust is crispy.
