There are so many times when I’ve talked to my mom on the phone while I’m at school, and she talks about all the lovely foods she’s made that week. This happens quite often. Especially the weeks when I’m especially hungry for home-cooked food.
One thing she’s told me about was her new pizza crust recipe. The homemade pizza we made before required frozen bread dough, which is beyond impossible to roll out without swearing a few times at the way it instantly retracted. She bragged up this dough and how easily it rolled out, so when I got home, we made our homemade pizza with the new dough recipe, and whaddya know? It took about 2 minutes to roll out. Such an improvement, not only in overall happiness, but also in taste.
Chicago has its deep dish, but sometimes I just miss making my own pies.
Note: Makes 2 pizzas (because the more the merrier – and because of picky family members)
Crust adapted from The Pioneer Woman.
1 teaspoon active dry yeast
3/4 cup warm water
2 cups flour
3/4 teaspoons salt
3 tablespoons (+ more) olive oil
1/8 cup cornmeal
1 jar canned pizza sauce
Toppings as desired
1 bag mozzarella cheese
Fresh Parmesan cheese
1. Sprinkle yeast over warm water and let stand for 5 minutes.
2. Combine flour and salt with a mixer, and slowly add olive oil until it is combined with the dry ingredients.
3. Mix in the yeast mixture with the flour mixture.
4. Form dough into a ball and coat in olive oil, then store tightly covered in the fridge until you’ll use it, at least 1-2 hours.
5. Preheat oven to 425ºF.
6. Coat the bottom of a pizza pan with a little olive oil, then roll out the pizza dough before setting on pan.
7. Brush more olive oil on top and sprinkle with cornmeal.
8. Bake crust for 10 minutes.
9. Spread sauce on top, then sprinkle on toppings and cheeses.
10. Bake pizzas for 12-14 minutes.
11. Let cool for at least 5 minutes before slicing.