I used to use that Pillsbury pizza dough that comes in a can. You know the kind, just roll it out? It’s okay, quick, and easy. One day I ran out and made my pizza dough from scratch. I used to do my dough this way all the time, until I got lazy.
Once Mike had a slice of the pizza made with my scratch dough he refused to eat the can stuff. “No way, yours is awesome. Make that instead.”
Well, that will teach me.
Prep Time: 45 mins | Cook Time: 20 mins
- 1 1/2 Cups Warm Water
- 1 Tablespoon Sugar
- 1 Package Rapid Rise Dry Yeast
- 3 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 2 Tablespoons Garlic Powder
- 3 1/2 to 5 Cups Flour
Preheat oven to “Low” or the lowest setting you have.
Add 1 1/2 cups warm (not hot) water, sugar and dry yeast to large mixing bowl. Use a whisk to mix well. Let sit for five minutes.
If you have yeasty bubbles after five minutes, continue. If not, start over. Your water was either too hot or too cold and killed the yeast. (It deserved to die, right?)
If the yeast is bubbly, add the olive oil, salt, and garlic powder. Stir.
Add three and half cups flour, stirring after each cup is added (otherwise you end up wearing a lot of flour). Mix well.
Dough should be soft and somewhat sticky. Kneed dough in bowl, adding more flour as needed until it is no longer sticky. You may end up using a total of 5 cups of flour, but just use enough so dough does not stick to your hands or bowl.
To kneed the dough in the bowl, fold one side over the other, squish it into the center. Rotate bowl 90 degrees and repeat. Make sure to dig under and flip dough over every few turns so bottom is no longer sticky.
Once dough is ready, cover top of bowl with wet paper towel (do not let it touch the dough, stretch it over the top of the bowl) and put in warm oven. Turn oven off and crack open oven door.
Set kitchen timer for 10 minutes. When timer goes off, gently close oven door and reset timer for 30 minutes. Dough should roughly double in size,
When dough is doubled, remove from oven. Preheat oven to 400 degrees. Turn dough out onto large jelly roll pan that has been sprayed with non-stick cooking spray.
You may need a small amount of flour to sprinkle on dough to keep it from sticking to your hands. Flatten dough and stretch to cover bottom of pan.
I like to stretch it a little thinner in the center and then push it up against the sides of the pan so the edge rolls over back on itself and makes a thicker edge crust.
Use your favorite sauce, toppings and cheese for your pizza. Bake at 400 degrees for about 20 minutes or until edges of crust are golden and cheese is melty.