Homemade Pizza Dough

I get asked all of the time for my pizza dough recipe as it is one that is used weekly. We do homemade pizza every Saturday. Some times we make it for lunch depending on our plans for the day but usually it’s for dinner. The recipe is very simple and if you are crunched for time, you don’t even necessarily need to have a bunch of time to let it rise. We are gluten free for the boys but for any recipe that calls for flour we use Italian flour as its milling process is different than here in the states and the body can digest it much better and it doesn’t seem to cause them any issues.

1 Cup warm water

1 tsp/packet of yeast

1 tsp sugar

2.5 Cups flour

1 tsp salt

2 Tablespoons oil (I use olive oil, I have tried avocado oil and it made the dough much stickier and required more flour to get it to the correct consistency)

Oregano (I don’t measure I just toss in an amount that seems right)

Mix the warm water and sugar together and dump in the yeast and let sit for about 5 mins or until the top looks frothy.

Add in the flour, oil, salt, and oregano.

Let mix until dough is no longer tacky (should not stick to your finger).

(For reference, I use a mixer with a bread hook.)

Transfer to an oiled bowl, cover and let rise for about 1.5 hours.

This recipe makes enough for 2 crusts.

I usually double the recipe in order to get 3 large sized pizzas or 2 regular sized and 2 personal sized for the older boys.

Once the dough is risen, punch it down and separate and then flatten out onto whatever pan you have. We have used cast iron, pizza stones, parchment paper on a cookie sheet - whatever you have. If using cast iron or a pizza stone be sure to oil the bottom first. Then you can either make the pizza as is or you can pre-bake it for a bit to get the crust a little crispier. I bake it at 425 for 10 minutes if doing a pre-bake, then pull them out and put the toppings on and back in for another 10 or until the cheese is to your desired level of melted. If you don’t want to pre-bake, put all your toppings on and put it in for 10 mins, then take out and switch racks (whichever was on top, put on the bottom rack and vice-versa), then bake for at least another 10 minutes or until cheese is to your desired level of melted.

I also use this same recipe for breadsticks. The only difference is instead of having it rise in a bowl, roll it out onto a cookie sheet lined with a silicone mat or parchment paper cover and let rise about an hour. Then melt some butter (or ghee) and brush on top, sprinkle on some minced garlic, then top with cheese of choice. Bake at 425 for about 15 mins turning halfway through.

(Bake times may vary depending on oven)

Enjoy your pizza and breadsticks!

XOXO, mischief managing momma