What a hot week it’s been. I knew there would be humidity in this area of the country but my goodness, it’s horrible! It’s like, don’t even bother wearing your hair down because it’s going to go straight back up. But in a weird way I love it. It’s so green here and I feel like I’m getting the moisture my hair and skin need. I love taking Calvin swimming and it has been a blast. What’s awesome is that we have been having thunderstorms at night which is so fun. And whenever there is a thunderstorm it makes food so exciting. That might sound weird, ha. But it makes me want to make food and dessert and cuddle up to my boys. Oh, they love my snuggles. Sometimes.
I have so many recipes to share with you guys. It has been so fun. I really wanted to share this one though because I absolutely love homemade pizza and this is my favorite recipe. I’ve been toying with my dough recipe and I think I got it just to my liking now. I’ve tested it a few times since and I love it. It’s fun because this recipe makes either two large pizzas or it makes 6- 7 personal pizzas. The first time I had all the toppings and sauce buffet style and everyone came and made their own. The second time I just made one big cheese one and one with evverrythhinngg.
The next day I had some toppings left in a baggie like mushrooms, onions, green bell pepper, and sausage so I made omelettes for dinner. Really easy since all your toppings are there already.
I wanted to make the buffet style a little more organized and cleaner for the picture but hey, this is who we are.
This was my personal pizza before it baked in the oven. I like white sauces. This one was sun-dried alfredo, I think?
This dough can be made 2 ways: one with it rising for those who like to make dinner ahead and the otherbwoth no rising time at all for those who want it quick and with no preparation.
- 2 1/3 cup warm water
- 1/4 cup vegetable oil
- 4 teaspoons yeast
- 1/4 cup sugar
- 2 t salt
- 6 cups of flour – separated into 5 and then 1 later
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
This is for the rising, plan aheaders 😉 below are the directions for the quick recipe.
- Proof your yeast by pouring in the warm water in a large bowl, I use my kitchen aid. Pour in your vegetable oil, yeast, and sugar. Let sit until foamy- around 10 minutes.
- Add your salt, oregano, and basil. Stir until mixed.
- Add 5 cups of flour. Knead for 3 minutes. The dough will be tacky and you’ll want to add more flour but just don’t. 🙂 (This is what it will look like.)
- Put your dough in a warm environment, covered. I turn on the oven to 170 degrees and then turn it off and let it sit in there. Depending on how warm the environment it is it will take anywhere from a half hour to an hour in a half. Let it double in size.
- Take your last cup of flour and pour half of it onto a surface where you can roll your dough. Pour your dough onto the floured surface. Knead in the rest of the flour until you can work with it without it getting to sticky.
- Roll out into a pizza shape and put your toppings on it.
- Bake at 400 degrees for about 12-15 minutes. Check on it and take it out when it’s to your preference.
This is the directions that I usually follow 😉
1. Follow the same directions as the above by proofing the yeast with the sugar, yeast, and oil.
2. Add 5 cups of flour or enough that it is just enough to roll out and keeps that soft texture.
3. Roll out immediately and bake pizzas.
Pizza out, my friends