Saturday, August 16, 2014

Pizza Dough

We love pizza in my house. I almost never order pizza out unless were going out to a nice pizza restaurant. I've been making my own dough for a few years now. I usually mix the dough together the night before and let it rise out on the counter for the next day. You can get two 12" pizzas with this recipe. And I freeze the left over dough till I'm make another pizza again. If your going to freeze it just let it though out in the fridge the night before and then let it rest on the counter for about 2 hours till it's room temp before making.


1 pack active dry yeast
1-1/2 cups warm water
1 Tbsp. sugar
4 cups flour
2 tsp sea salt (optional)
1/4 cup olive or vegetable oil

1. Stir in the sugar in warm water then sprinkle the active dry yeast. Let rest till nice and bubbly on top usually about 5 mins.

2. While the water mixture is resting, combine the flour and sea salt in mixing bowl. Once the yeast is ready pour the water mixture and oil into the flour and mix till well combined.

3. Transfer dough to oiled bowl and cover with plastic wrap. Dough rises in 2 hours. Once it has risen freeze half the dough if you like then make your pizza!

When freezing dough wrap in plastic wrap then transfer to zip lock bag.

Notes on flour: you can mix half white and half whole wheat flour. I do half/half sometimes and it's wonderful.

Tonight's dinner I made a cal zone. Chicken sausage, ricotta cheese, spinach, and mozzarella with marinara sauce on the side.

Another option for cal zone: Canadian bacon, broccoli, and cheddar cheese dipped in ranch. YUMO!


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