Ahhhhh, Pizza. It is the complete wonder food in our house. With a 5 year old, an almost 18 month old and a grown man in the house it’s fair to say we eat a LOT of pizza. Making my own pizza crust is also a huge time saver for me because it’s one of those things that I can make as a base meal and everyone can have theirs the way they like it. We make cheese for the kids, mushroom and kale for me, sausage and pepperoni for Ged. Everyone is happy and everyone eats. Also I’m sure that I don’t need to tell anyone this, but buying takeout pizza can get expensive really, really quickly. Sure its quick and easy but, as it turns out, so is making your own pizza crust and that is what we’re up to today.
I started making my own pizza crust when I came back to meal prepping right before the holidays. It was an easy thing to make on a Sunday, let rise appropriately and pop in a zip lock to drop into the fridge for an easy mid week meal to top with whatever you like. Additional things I love about making my own pizza crust: it smells divine while its rising (mmmmm yeasty dough), I know all of the ingredients that are in it and where they came from; and it costs literally about 20 cents to make.
Of note, I usually do this on a Sunday and let it hang out in the fridge until its pizza time. You can also make it on the day if you have a few hours to spare for rising time. Say, for instance if you work from home/stay at home/its a weekend day/snow day/I said i didn’t feel like working day you can get it mixed up around lunchtime and go about the rest of your afternoon and BAM pizza for dinner or a beautiful calzone if that’s your thing.
I hope you enjoy it as much as we do and now that Spring/Summer is here and our grill is officially opened up I can’t wait to show you how we use this once we get a nice afternoon day to grill some pizza.
My Perfect Pizza Crust
- 2½ cups warm water
- ¼ cup sugar
- 3 teaspoons instant yeast
- ¼ cup olive oil
- 6 cups all-purpose flour
- 2 teaspoons salt
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the olive oil.
- In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, ½ cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
- Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
- Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
- Roll out the dough to use in your favorite pizza recipe or calzone recipe, or refrigerate until needed.
- **As the dough continues to rise in the fridge, if you refrigerate your dough for more than 24 hours unzip the bag and squeeze it down once a day so that the bag doesnt pop in the fridge