Wednesday, July 16

Pizza Dough

Homemade pizza tends to happen when I have an assortment of left over veggies in the kitchen.  I used to follow Jamie Oliver's recipe for pizza dough, but a stand mixer and dough hook makes it super quick, simple, and a lot less messy. 

Today's pizza is made up of leftover chicken, summer squash, red peppers, and broccoli on top of an arugula walnut pesto. Here I have listed a few other pizza topping combos we love:

Tomato Sauce Toppings
Italian Sausage + Red Onion + Green Bell Pepper
Mozzarella + Basil Leaves + Roasted Garlic
Ground Sausage (with red pepper) + Zucchini + Broccoli
Beets + Onions + Cheddar

Pesto Sauce Toppings
Chicken + Spinach + Artichoke
Yellow Squash + Red Pepper + Red Onion
Yukon Golds + Ground Sausage + Kale

Olive Oil and Herb Sauce Toppings
Asparagus + Onions + Garlic
Black Pepper + Leeks + Cheddar
Green Onion + Bacon + Chicken

Pizza Dough Ingredients

2 1/4 tsp of active yeast (or 1 packet)
1 cup of warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 cups all-purpose flour

Dissolve yeast in water using a warm cup. Then in your stand mixer with dough hook attachment, add the salt, olive oil, and dissolved yeast together. On speed 2, incorporate the flour. Let the dough knead for 2 minutes until the sides of the bowl are clean. Dough should be holding onto the hook.


While the dough kneads, oil a large bowl. Turn the dough out into the bowl, and cover for at least 1 hour. Once the dough has doubled in size, punch it down until fluffy.  

After you work the dough for a minute, it's ready to be rolled out onto a pizza stone. You may chose to roll up the sides for "crust," but it's not necessary. Brush the dough with olive oil, then you are free to add any sauce or toppings.

Cook the pizza at 450 degrees for 10-20 minutes (depending on the thickness of your crust).