Recipe: Pizza dough

Since I bake a lot using a small toaster oven, we recently upgraded to a new, highly-rated, quality toaster oven by Breville. I’m totally happy with it. I’ve baked bread, cakes, pastries, fish, and chicken among other things, and have been really wanting to make pizza. I bought the accompanying 12-inch pizza pan and started experimenting with pizza dough recipes. After a lot of research on the internet, and lots of hits and misses, I’ve come up with my own recipe that makes, what I think, a really great pizza dough.

Recipe for two 12-inch pizzas.

  • 1 cup lukewarm water
  • 1 teaspoon honey
  • 2 teaspoons dry yeast
  • 2 1/4 cups flour (I use 1 cup white, the rest whole-wheat flour)
  • 3 large tablespoons cornmeal
  • 1 teaspoon Mrs. Dash (or any unsalted seasoning blend)
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • any other herbs or spices as desired

Mix the honey into the water and stir in the yeast. Wait for it to activate.

In a bowl or mixer, mix all the other ingredients, adding the yeast mixture last. Work the dough in the machine for at least 6 minutes. Let the dough rise. I usually make the dough the night before and store it in a sealed container in the refrigerator until the next day.

On a floured board, cut the dough in half to make two balls. Roll out one and then the other until they fit your pie pan. Lightly brush on some olive oil on the surface.

In an oven preheated to 450, bake the dough for 7 to 10 minutes until it slightly browns on top. Bubbles may form and that’s fine.

After the crust is out of the oven, put a thin layer of pizza sauce and any toppings you like. We go with mozzarella, basil, tomatoes, mushrooms and avocado (the avocado goes on after the pizza is done baking).

V loves to help with the construction, mostly I think because she gets to eat her way through the toppings. Still, she’s a good helper.

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