We use the Pioneer Women Dough recipe but add our own twist...
FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil
our secret add in -half a package of Italian dressing mix
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt and dressing mix. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Roll out and top with your favorite toppings bake at 450 12-16 min.
We make two pizza's and have enough for every one to have for lunch the next day. I meal plan for a month at a time so depending on the month we may have pizza once or twice. To save time I make a double batch and freeze half the dough along with some pizza sauce , the left over half of the pepperoni, and any other meat we may have used.Then the next time we want pizza I take it out of the freezer that morning and make sure I have the rest of the toppings we need. For a total of four pizzas.
The best part is watching my kids get so excited over the toppings and all the veggies!
Our toppings include pepperoni, olives, ground beef or sausage, mushrooms, pineapple, and peppers for Little Miss and Dad.
What do you like on your pizza? We need to expand our ideas a bit :)