I think it’s easy to forget that you can make everything at home. Admittedly some recipes take quite a bit of time to make at home vs just ordering out and homemade pizza is one.
However, homemade pizza tastes 100x better than the average pizza shop and I love that you can add whatever toppings you want. One of my mom’s favorite things to do when she’s entertaining friends and family is to have people assemble their own mini pizzas. She just puts them on the grill and voila, dinner is ready.
This is your basic dough recipe, taken straight from my Pizza recipe book (Brigit Binns). I have pointed out a few small changes I made to the original recipe.
Thin crust pizza dough recipe
3 1/2 c flour
1/4 c flour
2 1/2 tsp yeast
1 T sugar
1 T salt (I use about 1/2 T)
1 1/4 c warm water (110F)
2 T olive oil (plus extra for spreading on dough)
The original recipe calls for a food processor and asks you to combine your flour, yeast, sugar, and salt in the processor and then process the water and oil in. However, I just put it all into my Kitchen Aid mixer. I mix the flours, yeast, sugar, and salt.
Then I turn it on and add in the water slowly. And finally the oil. It has always worked for me but if you prefer the food processor method, you can use that as well. After the dough comes together, stop the machine for 5 minutes.
Then start kneading again for 30 seconds. Form dough into a ball and coat your bowl with oil. Place dough ball inside and turn to coat with oil.
Place a cover (towel or plastic wrap) over the bowl and place in a warm area for 1 1/2 hours. My oven has a wondeful “proof” setting that I always use.
Once dough has risen for alloted time, punch down and turn on to your counter. Divide into two parts (you can make two pizzas out of this) and place one part on a piece of parchment paper (size of your pizza stone).
Roll out as thin as possible, using your fingers and a rolling pin and leave a nice edge on the dough. Put olive oil on your fingers and use your fingers to spread oil on the dough. Repeat for remaining part.
*If dough is too elastic and springs back when you are trying to work with it, just let it rest for a few minutes and come back to it.