Oh Pizza. I looooove pizza. I think pizza is one of the things you can make fancy or casual, but nothing quite comes close to homemade pizza. Dough can be tricky and messy but I have finally found the perfect recipe. Not too many ingredients. Not too many dishes. Just the right puffy crust. & endless possibilities…
I shared the link to my dinner last night over on the styleberry facebook page & you all went crazy for it. We did too…as it was the second time I made the new recipe in one week! YUM! It was a huge hit. I was inspired by this post which linked me to this recipe for Pizza Rolls. I, of course, made some adjustments. I had my friend Nicole’s pizza dough once before & just had to get her recipe & this was the perfect time to try it out. So we did. & one bite in, mouth full of food, I heard “rotation worthy” come garbled out of my husband’s mouth. :) That is what I call success! Caroline gobbled these up right along side us. I do believe they will be a big part of our family meals for years to come. I am going to start a family tradition that Friday nights are pizza night. All different kinds of build your own pizzas. How fun does that sound? Anyhoo–here’s my favorite dough & what I put in my Pizza Rolls.
EASY & QUICK PIZZA DOUGH
I got this recipe from my friend Nicole, who got the recipe from our friend BETH! Beth–you have mad cooking skills!! :)
Yield: 2 crusts
- 1 cup lukewarm water, plus extra as needed
- 1/4 cup olive oil, plus extra for oiling the bowl
- 1 tsp honey or sugar (I use locally harvested honey from the farmer’s market)
- 1 pkg active dry yeast
- 3 cups flour (less if using whole wheat flour)
- 1/4 tsp salt
- *can add other spices if you want herbed dough
- place water, oil and sugar(honey) in a large bowl. sprinkle the yeast on top and let sit until foamy, about 5 minutes.
- in a medium bowl, combine the flour, salt and any other spices. add to the water mixture, 1/2 cup at a time until well incorporated. if the dough is stiff add more water. if it is very sticky, add extra flour, 1 Tbs at a time. continue to mix until dough feels elastic. knead for about 1 minute. (don’t overwork or it will be tough)
- place dough in an oiled bowl, turn it several times to coat. cover tightly with plastic wrap, place in a warm spot and let rise until it more than doubles in volume, about an hour. (it was 96 degrees on my porch today & it took 30 minutes for a double batch to rise– you see half here & I froze the other half)
- punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. divide into equal portions and proceed with pizza making. (I like to roll mine out over a little corn meal)
My hubby begged me not to make this dinner a photo shoot–he was HUNGRY and wanted to eat STAT. So I snapped just a couple images so you had a little something to look at!
- preheat oven to 425°
- roll the dough out with a rolling pin & cut into 5-6 inch circle-ish pieces
- top the piece of dough with pizza sauce, cheese & any toppings. For these, I used Green Mill Pizza Sauce, Hormel Mini Pepperonis & Kraft Pizza Cheese blend, all from SuperTarget.
- I pinched all the edges together I flipped them upside down
- I placed on a Pampered Chef Baking Stone (thanks, Erinn!) that had been preheated in my oven as it warmed up.
- & then bake for 14-15 minutes. They did ooze a bit, but if the dough was thicker they wouldn’t have. None oozed at 12 minutes, but they needed the extra time to brown.
- immediately brush with a melted garlic butter mixture (2 TBS of butter + grated garlic cloves to taste–we like garlic so I used three)
- grate fresh Parmesan over the top & serve!
Hope you have a splendid dinner! :)