Today I decided to post my favorite pizza recipe and, ironically, it’s almost been exactly a year since I last made a food post. It’s crazy to think how much has changed in that time. Last year I was sick and exhausted in my first trimester. Only a handful knew about the baby cooking in my belly, and we didn’t know that the life inside of me was our Theodore. Fast forward a year, my then only baby is now a year older and, usually, seems much less baby, and the little one who was growing inside of me is now five months old!
Even longer ago, when my first born was around the same age as my second, I posted another pizza recipe. I used this one for a long time until I decided to minimize the added sugar in my diet. Don’t get me wrong, I love my sugar. I love my dessert. So, I try to take it out of unnecessary places, like my pizza, giving me less guilt when I eat a huge slice of cake every night.
Making homemade pizza is really pretty easy. The timing can get tricky, but as long as you plan ahead, it isn’t bad. I promise!
I used to make my dough the night before, but with two kids, I’m exhausted at the end of the night and the last thing I want to do when I finally get them to bed is cook. Also, preparing my dough the day of takes less room in my fridge. The only problem I found doing it the day of is that my dough is stickier and I ruined a few dish towels covering my pizza and getting dough stuck on it. I finally found a solution by putting a paper towel between the dough and wet towel. I’m sure this is probably blasphemy somehow, but I’m not shooting for any awards.
You can top it with anything. My husband is always the same—lots of sauce, a tiny bit of cheese and black olives. My son doesn’t like sauce so his is olive oil, nutritional yeast, and cheese. Mine changes with the wind. Sometimes I use pizza sauce (one day I’ll make my own, but we just use store bought), other times olive oil or even pesto. My go to toppings are broccoli, sauteed spinach, tomatoes (roma or cherry), and/or mushrooms.
I use two pizza stones (preheat them at 450 for an hour before baking the pizza). I make my son’s first so it has time to cool. Then I bake my husband’s and mine at the same time. I just switch them halfway through so one is on the top rack the first half and the bottom the second half and vice versa.
I used to only make two pizzas (dividing the dough into two balls), but now I do three. I would probably only divide the dough into a maximum of four pizzas and a minimum of two. The recipe can also be halved, halving everything. I haven’t tried doubling it, but imagine it would work.
And lastly, I use a scale to measure my ingredients. I promise it’s not as intimidating as it sounds. I got a cheap one off Amazon and have used it for years (only for pizza making). I will try to remember to find it and link it when I get a chance. Hope you enjoy!
400 grams warm water
1.5 teaspoons yeast
2 teaspoons olive oil
612 grams all purpose flour
1.5- 2 tsp salt (I don’t measure exactly)
Sauce or olive oil
Combine yeast and warm water in a small bowl. Let sit while preparing other ingredients, until foamy.
Combine flour and salt in mixing bowl.
Once activated, add olive oil to yeast and water mixture.
Pour olive oil/yeast/water mixture into mixing bowl.
Kneed for three minutes with kneeding attachment.
Let sit for 15 minutes (prepare flour dusted parchment paper at this time—one for each dough ball/pizza)
Kneed for three additional minutes.
Divide dough into 2-4 balls and place one on each floured parchment paper.
Lightly flour and cover with damp cloth and let rise for 3-4 hours at room temperature or 8-24 hours in the fridge. If rising in the fridge, removed and let rest at room temperature for 30-45 minutes before baking.
Preheat oven and pizza stones to 450 degrees at least an hour before baking.
Shape and top pizzas (choosing desired thickness and shape).
Place pizza with parchment paper on pizza stone.
Bake for 10-15 minutes (checking for doneness of crust), remove from oven, take off pizza stone, and enjoy!