Thank you everyone for your well wishes last week! We are feeling much better after a very restful weekend.
I try and make a point of making as many things from scratch as possible. Not only is it healthier and cheaper then eating out, but it’s darn satisfying when you are able to make something that is better then store-bought or is restaurant quality.
Pizza was always one of those things that I didn’t make at home very often because my husband simply preferred the frozen or pizza shop variety. In large part, it was because most homemade pizzas are doughy and heavy. But, I’m happy to say that I finally perfected the perfect pizza crust for my husband and he now prefers my pizza over all others. Woot!
This dough is perfect because it draws all the attention to the toppings rather then the crust, which is just the way we like it. The dough is so pliable (due to the amount of vinegar) that it can be easily stretched to the thickness desired. It also freezes like a dream with no adverse affects. When I make it for us I always throw one ball of dough in the freezer immediately, along with half the sauce, and then I have it on hand for a busy day.
I’m still on search for the perfect pizza sauce, but this is so far the favorite and my go to for now. I will share my findings if that perfect pizza sauce ever smacks me in the face.
Are you a pizza topping or thick and crusty dough person? I think for me it depends on my mood and if the crust is done right. Feel free to share any yummy pizza sauces or perfect crusty dough’s in the comment section below.
- 1 cup warm water
- 1 Tbsp. sugar
- 1.5 tsp. yeast
- 2 tsp. olive oil
- 1 tsp. salt
- 3 tablespoons apple cider vinegar
- 3-4 cups flour
- 2 Tbsp. olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 small can tomato paste
- 1 can diced italian seasoned tomatoes
- 1 Tbsp. oregano
- Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
- Stir in oil, salt, vinegar and 2 cups flour until well incorporated.
- Add additional flour and knead until pliable and barely sticky.
- Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
- Once doubled. Punch down and divide into two portions.
- Roll and stretch each piece of dough to cover a large un-greased baking sheet. Cover with pizza sauce and toppings of choice.
- Bake at 500ºF for 10-12 min. until browned and bubbly.
- Makes enough for 2 pizzas. One pizza serves 4 people.
- You can either bake this on a large cookie sheet or an 12×15 inch jelly roll pan.
- If you are only making one pizza now you can freeze the other dough for later use. Grease the inside of a ziploc bag with cooking spray, drop the dough ball in and seal. To use later: take the dough out in the morning or at lunch time and allow to thaw at room temperature (it needs approximately 5-6 hours). Remove from bag and proceed as usual.
- Cook onions in oil until soft. Add garlic and allow to cook until softened. Do not brown. Add the rest of the ingredients and simmer for 30 min.
- Makes enough sauce for 2 pizza’s
- For a smooth sauce, puree once cooked.