Better than any take out

Saturday night has become our official pizza night and it’s my way to clean out the refrigerator of any leftovers that can be used as toppings.  This week I was able to use up some fresh spinach and some sweet Italian sausage that we had earlier this week.  It’s also the day I get to use up the leftover homemade spaghetti sauce I make each week.   It took me weeks to create a homemade sauce that was perfect and now that I have it down to a fine science Craig requests it every week.  Of course I always make too much and it’s perfect on pizza as well.

The last few weeks I have been trying to find a pizza crust recipe that we both like.  After a few alterations and some trial and errors I have finally found one that is good enough for the recipe keeper box.  I thought you all might like to give it a try so here it is…

Just perfect pizza crust:

Ingredients

  • 3 1/2 cups flour
  • 1 cup warm water
  • 2 teaspoons yeast
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  1. Pour warm water into a bowl.
  2. Add the honey and salt. Mix until well blended.
  3. Add the yeast and mix some more. Let this mixture sit for about 5 minutes.
  4. Add 1 cup of flour and the olive oil and mix until well blended.
  5. Add the rest of the flour and mix well. The dough should turn into a ball. If the dough does not ball up because it’s too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get perfect dough. Just remember to do it in small amounts.
  6. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
  7. After about 45 minutes the dough should have about doubled in size. Show it whose boss and punch it down. That’s right; give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out.

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