One of my family’s favorite foods is homemade pizza , in fact so much that we have it at least once a week! A friend taught us to make a chicken , bacon and ranch one and we love it, of course pepperoni being the most popular with the kids.
I love BBQ chicken and one with all the toppings you can get on! So with that many favorites in the family , I end up making 2 extra-large pizzas in order to get everyone’s request in . My sis-in-law shared a crust recipe with me years ago that is my absolute favorite and has never failed me!
So for the recipe I have a guest writer, another sis-in-law, sharing how she uses this same recipe and her method of making and baking.
I made pizza last night. Nothing fancy, but, oh my!.. it was good! I used Sharon’s pizza crust recipe, which is:
2 C of warm water
2 T. yeast
1 t. salt
3 t. sugar
1/3 C oil (I used extra virgin olive oil)
5-6 C flour
Knead, add flour, until dough forms a ball. Dough will be very soft.
(Sharon’s Note: I usually let my dough rise at this point for at least 45 minutes or until doubled, instead of letting it rise on the pan, don’t know if it matters)
Drizzle plenty of olive oil on the bottom of two cookie sheets or on your pizza stone or favorite pizza pan.
(Sharon’s note: This recipe will make enough for a 10 x 15 baking sheet, really depends how thick or thin you like your crust )
Coat your hands with the oil too, and divide the dough in half. Press, pat, and push half of the dough into the each pan. Let rise while you prepare your toppings. If you have a lot of toppings, you might want to bake the crust for five minutes or so before adding toppings.
(Sharon’s note: I don’t pre-bake , but i do bake at 415° so watch carefully so you don’t burn your pizza. I rotate mine from top rack to bottom after 5 minutes baking time)
For sauce, I minced 4 garlic into a few tablespoons of olive oil over a low heat. I added a quart of my plain canned tomato sauce, a little salt, and a good bit of Italian seasoning. I let it simmer for a bit. I used half of it for one pizza crust and saved the other half for dipping bread sticks.
To make bread sticks, I coated the top of one crust with plenty of olive oil and sprinkled it with Italian seasoning and garlic powder and a little salt. They were so good I could have skipped dipping them.
Mmm, just looking at these pictures is making me hungry! I think i’ll be making pizza in the very near future Like our usual Saturday evening meal! One note, I use Ellison’s unbleached all purpose flour for this crust and it makes a wonderful , soft dough, my absolute favorite for baking yeast breads!
Another thing I do when making pizza crust, I’ll make 2 batches and use 1 for making mini crusts and keep them in the freezer for school lunches! It’s so quick to pull the baked crusts out and put toppings on, bake just a bit to melt the cheese and pop it in the lunch bag.
Happy pizza making !