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:
- 3 1/2 cups flour
- 1 cup warm water
- 2 teaspoons yeast
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Pour warm water into a bowl.
- Add the honey and salt. Mix until well blended.
- Add the yeast and mix some more. Let this mixture sit for about 5 minutes.
- Add 1 cup of flour and the olive oil and mix until well blended.
- 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.
- 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.
- 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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