Skip to main content

homemade pizza dough (+ toppings) recipe

so, we’ve always been devoted papa murphy’s pizza eaters. a number of things drove me to the point i’m at now, of making our own, from scratch pizza. yes, it’s a little more work, but it’s healthier, cheaper, more convenient (no, really, friday afternoons are C.R.A.Z.Y. during the school year and picking up a pizza wasn’t the easiest thing to do with kids in tow), and we like it better.

the base for this recipe came from the book Animal, Vegetable, Miracle (a book that is interesting and useful, but I can’t really recommend it since I didn’t finish it after having my intelligence insulted a few too many times for not believing in macro-evolution, but that’s another story).  but, of course, i messed with it, pared it down a little, added some stuff, etc. to get it to the right amount of dough and the way we like it. 

here is MY recipe:

2 tsp. yeast
1 cup warm water
2 tbsp. olive oil
2/3 tsp. salt
2 cups AP flour
1 cup w/w flour
several good shakes of garlic powder and italian seasoning (or the spices that are included in it that you like – basil, oregano, rosemary, thyme, marjoram, sage – or whatever of that you like/have).

dissolve the yeast in the warm water, mix in olive oil and salt. Pour into a large bowl. in a separate bowl, combine AP flour, w/w flour and spices, then pour into the bowl w/ the water mixture. mix well with spoon/hands until everything is combined and dough is smooth and of a good (not too sticky, not to dry) consistency. i sometimes find that I have to add a little extra water at this point. if you are new to making bread dough, it will take a little while to get this part down just right until you know when the dough is how you want it to be. if it’s too sticky, add some flour. too dry, add some water. just a tiny bit at a time.

when the dough is right, form a ball, place in a bowl, cover with a cloth and place someplace warm to rise (40-60 minutes). turn out on a lightly floured surface, knead some, stretch out and roll into whatever shape you will be making your pizza in.  i use either my pampered chef stoneware bar pan, or my round pizza pan.

top however you like. i really like trader joe’s pizza sauce, but would love to find a good recipe to make my own, for canning or freezing. anyone have one they love?

when your pizza is all assembled, bake at 425* for 15 minutes or a little longer. watch for when the cheese is melted and the crust is starting to look golden brown.  slice up and enjoy!

002

SO YUMMY!!!!

Comments

Post a Comment

all comments are moderated. unkind comments will be deleted.

you may like...

for my not-so-american friends

i didn't have an actual roll w/ the green plaid on it, but i found a refill and an empty roll in my junk drawer (yeah, i know, that should tell me something).  but even the empty one says 'scotch' on it.  there you go!  SCOTCH TAPE!
8 comments
read more »

it just keeps getting better...

so obviously, from my earlier post, the dinner-making portion of my day was a little less than spectacular.  oh, that was just the beginning. dave worked late today. after dinner, i ran a bath for the younger 2 and in the process of getting them from the dining room to the bathroom, micah knocked the container of cheerios off the table and they dumped ALL OVER the floor.  i scooped up what i could and threw it back in the container, then, mindful that the water was still running in the tub and i didn't want to flood the bathroom, i herded the kids into the bathroom and dumped them into the tub. i went back into the dining room and proceeded to sweep up the mound of cheerios that was left on the floor, all the while keeping an ear open for both voices and giggles in the bathroom (as long as you can hear them, their heads are above water, right?).  that took all of about 2 minutes. i looked in on them (both happy as could be) and discovered that both of my younger, happy ch
4 comments
read more »

beef stew recipe

another taken from the betty crocker cookbook, but i mess with this one so refer to the disclaimer … 1 tbsp olive oil 1 clove of garlic, pressed (or some good shakes of garlic powder) 1 lb. stew beef 3 cups of hot water (I probably use closer to 3.5 or 4) 1/2 tsp salt 1/8 tsp pepper 3 medium carrots, cut in thick coins 2 stalks celery, cut into 1/2 inch pieces 1-2 medium potatoes, cut into 1 inch pieces 1 small onion, chopped 1/4 tsp salt 1 bay leaf *optional: 1/2 bell pepper of your choice; 1 turnip; 1/2 tsp browning sauce (whatever that is) 1/2 cup cold water 2 tbsp all-purpose flour heat oil in large pot. cook beef and garlic in oil about 15 minutes, stirring occasionally, until beef is brown. add hot water, 1/2 tsp salt and the pepper. heat to boiling; reduce heat to low. cover and simmer 2 to 2 1/2 hours or until beef is almost tender. stir in remaining ingredients except cold water and flour. cover and simmer
Post a Comment
read more »

white wine marinated pork chops recipe

this recipe comes from the weber’s REAL GRILLING cookbook and is my family’s recent favorite way to have pork chops. shane thinks these are the best food he’s ever eaten, and will generally eat 2!  i think layla asked for seconds as well, and micah pretended they weren’t on his plate… which is typical.  we’ve made them on the grill, or broiling in the oven, and both are equally good. 1/2 cup dry white wine 1/4 cup extra virgin olive oil 1/4 cup roughly chopped fresh thyme (I have used dried as well, and it works fine) 1 tbsp minced garlic (think I used a clove, maybe two) 2 tsp kosher salt (this was a little much. I think the second time I made them I reduced it to 1.5 tsp.) 1 tsp freshly ground pepper pork chops (4 or 5) whisk ingredients together in a bowl. place pork chops in a large ziplock and pour in marinade. seal and turn several times. refrigerate for 2 hours, turning once or twice.  allow chops to stand at room temperature for 20 to 30 minutes before grilling. remove f
Post a Comment
read more »

tater tot casserole recipe

i realized i forgot to post this last week when we had it.  i actually like it a little better than the hash brown one, but both are good.  it’s VERY similar. once again, this is something i’ve made so many times that i just kind of wing it now, although i do have the recipe that kate sent to me after she made it for my family when micah was born. i like to keep the recipe because it has some little ‘britishisms’ throughout, just like kate! ;-) who, by the way, rocks, having called to check up on me the other evening when she saw that the power in our area was out AGAIN!  thanks kate, smooch smooch! but now i’m getting distracted… big surprise. here goes. you will need: 1 lb or so ground beef (or ground turkey) 1 chopped onion a bunch of veggies (kate’s recipe calls for a ‘tin’ of mixed veggies, but i use fresh carrots & celery if i’ve got’em, frozen beans, peas, corn, whatever).  maybe 2-3 cups. 1 can (or tin) of cream of something soup (i use celery usually
2 comments
read more »