Hi all! It’s Tani, Aaron’s other half. I feel compelled to let y’all know (if you haven’t figured it out already) that Aaron has decided to use his blog as a way to track all of our favorite recipes as well as his triathlon adventures. That being said, don’t expect them all to be healthy. Who says that all triathlete’s eat healthy anyway?
Anyway, here is our favorite pizza dough recipe. The resulting crust is crisp, yet tender and has a great flavor. It became our goto dough recipe the first time we tried it!
Tani’s Pizza Dough
Ingredients:
- 2 cups all purpose flour, plus more for dusting
- 1 t salt
- 3T olive oil
- 2t active dry yeast
- 1/2 c water, warm
- 1 t sugar
Directions
- Add yeast and sugar to warm water (Use the temperature recommended on the yeast package…although I just use warm tap water with good success.) Let stand for 5-10 min
- Combine flour, salt, olive oil and yeast mixture in food processor. The dough should come together in a ball. If there is no moisture in the air, slowly add additional warm water until dough comes together.
- Turn out dough onto floured surface and knead. Form into ball, coat with olive oil, place in oiled bowl, and cover with plastic wrap. Let stand until dough doubles in size, about 30-60 minutes. Put it in a warm place if your house is cold! I normally throw it in the oven and place a container of hot water in the bottom of the oven.
- Divide dough into 2 or 4 balls, roll out and enjoy! You can top it with whatever floats your boat…just bake the topped pizzas at 450 degrees for 12-15 minutes, or until cooked through and golden on the edges.
Some notes: I totally recommended using a pizza stone. Some suggest corn meal on a seasoned stone to prevent sticking. I use the corn meal (mainly for texture) *and* use parchment paper (for ease of transport on/off pizza stone). Finally, infusing some olive oil with garlic to brush over crust before topping is FABULOUS…and I like to use the leftover for dipping crusts.
Oh! And this dough works well for stromboli, too!!
Hey Guys! We tried this on Saturday. It worked out really well, and tasted great. Our only problem was that the pizza dough didn’t cook in the middle, but that might be due to too many toppings, or perhaps our oven isn’t hot enough, since we have this problem with take n’ bake pizza as well.
We’re thinking that next time we might precook the crust and then add the topping and return it to the oven – unless you have any other suggestions…
Thanks for the recipe though – it was really good!!
Mike – so glad you enjoyed the pizza dough! We’ve precooked the dough when we do a thicker crust, so that should work for you. Otherwise, maybe rolling it out thinner with less toppings? I’ll ask Aaron to take pictures to show how thin we roll it out (Actually, I like to pretend that I’m as talented as a pizzeria chef and try to shape the dough by hand. Throwing the dough is not recommended for my clumsy self.) -Tani