Making your own pizza dough is so much better than using store bought dough. This is my all-time favorite pizza dough that makes enough for two 12-inch pizzas. You can freeze half of the dough for later if you like. I’ve even used this dough to make homemade cinnamon rolls.
I make a lot of pizza and don’t really like to buy canned pizza sauce so I make my own and keep it on hand.
Use this simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.
Tomato Basil Pizza Blanco is a nice weekend treat. Handy for if you’re on the go or sitting back and relaxing.
This easy Tomato Tart is perfect for fall lunches, dinners, or mid-day snacks.
Once you’re calzones are cooked and cooled individually wrap them in plastic wrap and freeze them for busy nights.
I just couldn’t live in a world without onions. I keep all sorts of onions on hand and each variety has its own personality. To me, Onion Focaccia is the ultimate comfort food. Make sure to have extra flour and water set aside in order to add them to the dough when necessary to get the right consistency, which is a smooth and elastic dough and easy to clean off your hands and working counter.
It doesn’t have to be National Pizza Day to make delicious homemade pizza.
Tomato Herb Focaccia
With herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to an afternoon snack. Trust me, it won’t last long at all.
1 Package Active Dry Yeast (1/4 Ounce)
1 Cup Warm Water (110 to 115 Degrees)
2 Tablespoons Olive Oil (Divided)
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Sugar
1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Crushed Dried Basil
1/8 Freshly Ground Pepper
2 to 2 1/2 Cups Unbleached Flour
2 Thinly Sliced Tomatoes
1/4 Cup Shredded Mozzarella Cheese
1 Tablespoon Grated Parmesan Cheese
In a large-size bowl, dissolve yeast in warm water. Add 1 tablespoon olive oil, kosher salt, sugar, garlic powder, oregano, thyme, rosemary, basil, pepper, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Dough will be sticky. Turn dough onto a floured surface. Knead for 6 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm (draft-free) place for about 1 hour until doubled in size. Punch dough down. Cover with a kitchen towel and let rest for 15 minutes. Shape into a 13×9 inch rectangle. Place on a greased baking sheet. Cover with kitchen towel and let rise for 30 minutes until doubled. Preheat oven to 400 degrees. With your fingers make a few dimples over top of dough. Brush with remaining olive oil. Arrange tomatoes over top. Sprinkle with both cheeses. Place in oven for 20 to 25 minutes until golden brown. Remove from oven and let cool for 10 minutes before serving. Can be served warm or at room temperature. Cut into squares. Makes about 12 pieces.
© Victoria Hart Glavin
Calzones are great with a variety of ingredients. I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce. All that needs to complete this lunch or dinner meal is a tossed salad.
1 Pound Pizza Dough (Homemade or Store Bought)
1 Pound Cooked Sweet Italian Sausage
1/2 Pound Roasted Cipollini Onions
1 Tablespoon Olive Oil
6 Minced Garlic Cloves
1 Pound Mozzarella Cheese
1 Cup Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Cups Marinara Sauce (Homemade or Store Bought)
1/4 Cup Butter
Preheat your oven to 350º F. In a large skillet sauté the sausage and minced garlic. Remove from the heat and drain on paper towels. To roast the cipollini onions line a baking sheet with parchment paper. Cut the onions in half and line on the baking sheet. Sprinkle with the olive oil and place in the oven for 10 minutes. Remove from the oven and let cool for 5 minutes. In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper. Set aside. Stretch the dough to make 2 large round pieces. Make sure to leave the dough slightly thick so that the filling will not leak out. Put the dough on a lightly oiled pizza pan. Keep away from the edges. Gently spoon the 1/2 cup of the sauce onto the pizza round. Place a couple of cheese slices over the sauce. Spread 1/2 cup of the filling over the cheese. Add two tablespoons of sauce over the top of the filling. Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed. Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown. Remove from the oven and serve with additional marinara sauce. Makes 2 large calzones.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm, draft free place for 15 minutes until a foam forms on top. In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt. Add the olive oil to the yeast mixture. Pour the mixture into the bowl of flour. Gradually add the second cup of flour, stirring with a wooden spoon. When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky. The amount of flour needed will vary depending on how moist the dough is and on the weather. A damp or humid day will cause excess moisture. Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides. Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk. This should be about 1 hour. To test if the dough has doubles, gently press two fingers into it. If your fingers leave impressions the dough is ready.