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International Pizza Week
Behold, the best pizza dough recipe. Maybe I’m getting ahead of myself. I was googling national food dates recently and found the week of January 6 it’s pizza.
I’d like to unofficially welcome you to International Pizza Week. Not that I’m the ambassador or anything, but I do love a good pizza and, (buffing my nails on my shirt) I do make a good one if I do say so myself.
I really don’t remember eating pizza very much growing up. My sister said we had Chef Boyardee that came in a box that you made. Everyone got 1 slice. When we’d go into the Youth Saturday Night Dances that our church put on near Whyte Avenue, my sister would let me tag along sometimes with her friends (well she was driving) and we’d go to Boston Pizza after. Not a lot of choices back then. But now? You don’t have to throw a stone very far in any direction to find a number of pizza places in your town.
A few years ago while in Chicago, we went to Pizzeria Uno, where it’s said they have the best deep dish pizza in the city. It was delicious, but very greasy and heavy in the stomach. While living in Phoenix recently, we checked out Lou Malnati’s, which is said to be the best in the east as well (by one of our missionaries) but what bothered me about that one was that the menu was very limited and you couldn’t make your own choices. I won’t say I’m picky but I like to mix it up and don’t want to pay an arm and a leg. So, make your own Cheryl…….and I do.
Arizona Pizza Crust?
The recipe I’ve been using for about 20 years I got while in northern Arizona visiting some friends. They lived in a very small town and a family there had opened a little pizza shop, only on the weekends and had a little shed in their backyard that they ran it out of. They shared their recipe with my friend and the rest is history. It was great pizza dough (and really good pizza) Most times I don’t even consult the recipe anymore. The dough is basically a little warm water, yeast, sugar, oil, salt and flour and a little work either from your mixer or your arms. You can make the following from this dough:
- thin crust
- thick crust
- deep dish
- crazy bread (that’s little Caesar’s of course)
My Dream Oven……..
I like to use my pizza stone (um, I have two) and a really hot oven to make my pizza dough. I wish that they could come up with a double oven that had a normal oven for the bottom, and the top oven had a heavy flat steel, instead of racks, that had a gas burner below it and you could slide your bread or pizza into it like in a restaurant. I love to make bread as well and it would cook so nicely. I do have some friends nearby that have built their own pizza oven in their backyard and literally in minutes, when you slide that pizza in, turn it once, it’s done. It’s very authentic Italian pizza (they buy their flour at an Italian place as well) I want to build one of those when I get my next house. It would be great, especially for summer so it didn’t heat up the house. When I was browsing on Amazon, I came across this awesome outdoor pizza oven that is fairly inexpensive and the reviews are amazing! No need to build your own…well unless you want to build your own:) Mmmmmmmm.
I used the 2 crust recipe and made 16 breadsticks (Crazy bread style) 2 calzones and 1 medium sized pizza. I will post recipes for these creations plus a few more pizzas this week. Get ready for Pizza week!
The Best Pizza Dough
A smooth and elastic dough that makes a delicious chewy crust. Can also be used to make Garlic Pizza Bread, Calzones, Flatbread Pizzas and more!
2 Pizza Recipe
- 2 TBSP Yeast
- 1 TBSP Olive Oil
- 1 TBSP Sugar
- 2 3/4 Cups Warm Water
- 1.5 tsp Salt
- 5-6 Cups Flour
5 Pizza Recipe
- 4 TBSP Yeast
- 2 TBSP Sugar
- 2 TBSP Olive Oil
- 5.5 Cups Warm Water
- 1 TBSP Salt
- 10-12 Cups Flour
In a large bowl mix together warm water, yeast, sugar and oil. Let sit 5-7 minutes until it's getting nice and frothy. This can be done in any type of mixer or by hand. If using a mixer, mix ingredients in the mixer's bowl
Add the salt and half of the flour and stir (or turn on mixer) Continue adding flour as it mixes until you have about 1 cup left. If dough appears sticky still, add the additional flour a bit at a time. You want it to be nice and soft, not sticky. If you've added too much, add a bit more liquid and continue to mix. It's a very forgiving dough.
If using a mixer, let it run until the dough comes off the side of the dough and forms together. If doing by hand, flour the counter and dump the dough and knead by hand, adding additional flour to get a nice soft dough.
Add a little oil to a rising bowl (or spray the counter with oil) Roll the dough in it and cover to rest for 30-40 minutes until double. You can leave it on the counter and cover with a dish towel.
when dough is risen, divide into 2 portions to make two pizzas. This can be refrigerated at this point in a plastic bag or covered container and used within 4-5 days. If using a pizza stone, form dough on a piece of parchment paper or on a layer of cornmeal to ensure it can slide onto the pizza stone. Add toppings and Bake
Preheat Oven to 420 for Pizza Pan or 500+ for Pizza Stone
- It's an easy dough to work with
- Can be used for pizzas, pizza type breadstick, calzones, flatbread type pizzas or anything else that is similar. ( I have used it for Foccacia as well)
- Have fun with your kids, letting them shape and roll (my son once made a pizza ball with cheese, sauce and pepperoni inside) They love to create in the kitchen.
If you like this recipe please pin it and share it as well. Send me a picture of your creation. I’d love to see it!