We love making our own pizzas — it’s become one of our go-tos during the pandemic. With hungry mouths to feed at all times of the day and night, it’s a quick way to make a warm meal in a pinch. I was ordering fresh balls of dough and freezing them, but now that I’ve learned how to make them we can have them on hand all the time! Being creative with toppings and having full control on quantities is what I love about making your own pizzas and calzones! Breakfast or dessert pizzas anyone? You’ll want to put them into your rotation!
Here’s are two super easy pizza dough recipe you can make at home…
FAST & EASY PIZZA DOUGH
(makes 1 large pizza)
1-3/4 to 2-1/4 cups all purpose flour
1 envelope Fleischmann’s Pizza Crust Yeast (or Fleischmann’s RapidRise Instant Yeast)
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons corn oil
1. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
2. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
3. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
4. Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
5. Top with pizza sauce and desired toppings.
6. Bake in a preheated 425F oven (use lower rack) for 12 minutes or until cheese is bubbly.
Tips on Kneading: add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
AUTHENTIC ITALIAN PIZZA DOUGH
(Makes 6 thin crust pizzas)
- 8 cups (1kg) 00 flour (this is finely ground Italian flour that produces a crust with a slight chew. If you cannot find it then use all-purpose or bread flour)
- 3/4 tsp (3g) dry yeast
- 1 1/2 tbsp (20 g) fine salt
- 2 1/2 cups (600 ml) cold water
1. Knead flour, water and yeast by hand or with a mixer.
2. When the dough is almost ready, add the salt.
3. Place in a bowl and cover with cling wrap or a tea towel and let rise for 1 hour.
4. Divide the dough into 6 equal piece and roll into balls. Cover them again and let them rise for 12 hours at room temperature.
5. When ready to use, roll out to thin crusts and add your toppings of choice.
6. Bake in a preheated 425F oven for up to 10 minutes or until cheese bubbles or crust begins slightly browning. Keep an eye!
*Store raw dough balls in plastic bags in the fridge for a couple of days or in freezer until ready to use.
For a more authentic Italian pizza, we are hooked on Mutti’s new Classica Pizza Sauce or Mutti’s new Aromatica Sauce or even their Polpa (a simpler finely chopped tomatoes with a hint of sea salt). We’ve found these sauces to be fresher tasting where as many we’ve tried have teetered more on the sweeter side with added sugar. Consistency varies too amongst the brands we’ve tried. This sauce spreads evenly and is not too thick giving other ingredients more balance in flavour without being overpowered.