28 comments

Recipe Schmecipe: Pizza Dough

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I’ve been meaning to post this recipe for quite a while. It is my favorite pizza recipe and I usually make two batches and freeze the dough for later use. Honestly, if you plan it ahead of time, it’s faster and way cheaper than take out pizza.

Pizza Dough

Makes dough for 2 pizzas

Ingredients:

1¾ cups warm water

2¼ tsp. instant yeast

4 cups flour, plus more for dusting

1½ tsp. salt

2 tbsp. extra-virgin olive oil

  • In a large bowl, mix water with yeast. Combine flour, salt and olive oil with the yeast mixture and mix until a dough is formed. Knead the dough for about 5 minutes until it is smooth and elastic. Transfer it to a lightly oiled bowl and cover. Let it rise for 1-2 hours until it has doubled in size.
  • Deflate the dough and divide it in two. At this point you can also freeze it by wrapping it in plastic wrap and storing it in a large ziploc for later use.
  • To make the pizza, preheat the oven to 500˚F/260˚C. Lightly sprinkle your pizza pan with cornmeal. Shape the dough and place it on the pan. Brush the edges with olive oil and top as desired. Bake the pizza for 8-12 minutes, until the crust is golden brown.

28 comments

  1. Tj

    Cool , nice recepie ..way cheaper than takeout and more healthy too as no preservatives are added :)

    Reply
  2. Me

    With the price of cheese, I actually find it cheaper to buy cheese pizzas when they’re on sale for $2 or $3 & add my own toppings (just watch out for trans fats)

    Reply
  3. JEnn

    I just made some last night and it was even way tastier than takeout. Try adding a couple of teaspoons of basil and a few tablespoons of Parmesan for some yummy flavour. I also use half regular flour and half whole wheat. Delicious!

    Reply
  4. Mandy465

    Thanks, my fam and I are going to try it Friday night. It will be fun for us to get together and make a pizza

    Reply
  5. dizzyb

    I use a similar recipe for pizza dough–adding 1/4 cup of cornmeal right in the dough (along with the sprinkling on the pan). Very nice texture! I highly recommend using a pizza stone. The crust is always perfect!

    Reply
  6. Eric

    when cooking pizzas (especially homemade) I suggest using a pizza stone instead of a regular pan. Makes for a wonderful crust.

    Reply
  7. mommamoison

    I was just thinking about making homemade pizza, thank for the recipe! looks GREAT :)

    Reply
  8. Leigh

    I really could have used this 2 nights ago. Made a similar recipe, though the dough didn’t rise at all. It tasted good though. I will try this one next time!! thx

    Reply
  9. ninna

    Hmmm. Will definitely have to try this one! Thanks for the post.

    I’m assuming this recipe uses white flour? Does it work equally well with whole wheat flour too or should I be adding a touch of salt if I use whole wheat? I always find whole wheat flour makes things a lot more dense–but when you make things from scratch you have more control over what goes in them, so I might as well go as healthy as I can and use whole wheat.

    We love making homemade pizza because its fun and tasty and filling, but we usually buy the pre-fab pizza dough in the store. DH gets very frustrated rolling the pre-fab stuff out. It always sticks really bad. Can’t wait for the next homemade pizza night!

    Reply
  10. Cathy

    JEnn (I’m not a very experienced cook.. – would you consider it was easy to do and pretty much fail proof?? (if so: i’m going to try it!!
    Thanks for the recipe Midnight!!

    Reply
  11. sherry

    i made this dough but add cinnamon and apple pie spice and placed cream cheese and sf apple filling on top

    Reply
  12. Maureen

    Thanks for the dough recipe. I am inspired to give this a try….finding the ingredients for my topping tonight!

    Reply
  13. sally

    I use unbleached flour, but it’s the same flour just no bleach lol!

    Buy cheese when its on sale. Saputo (mozzarellalisima?) was on for $3.88 a few weeks ago, its reg around $7. I also freeze any left over toppings for next time :D Love homemade pizza. Maybe I’ll make it tonight.

    Reply
  14. sampler

    Please ensure you inspect your flour for weevils!…it can happen…and sift out the flour to make sure there are no eggs!!

    Reply
  15. Me

    Sampler, if you freeze the flour for 72 hours when you get it, it kills any bug eggs that might be in it. sifting won’t help because of how small the eggs are (the bugs fall right through sifters, I doubt the eggs are bigger than the adults)

    Reply
  16. E. Blaze

    OMG Apple cheesecake pizza! Sherry, I think I love you!

    I should have stopped reading after that though, cause sampler’s post kinda made my stomach go yurk…. :(

    Reply
  17. Me

    I agree with E. Blaze – there’s no reason anyone had to mention flour weevils in this post. It was completely uncalled for.

    Reply
  18. sampler

    To Me, I said it to help people notice these things, as I wish someone would have informed me to inspect for these things, as I noticed it recently …I had them in my sealed parsley and then I told my friend and she noticed she had bugs in her flour! She thanked me for telling her about it so that she could inspect her cupboards…. Just because you don’t like the thought of bugs in your flour doesn’t mean what I said was “uncalled for” …you need to grow up and realise that this can happen.

    Reply
  19. sampler

    btw, the bugs were a different type in my parsley then the type she had in her flour…I googled it to discover the different types that can be in your cupboard so that I can prevent this as much as i can

    Reply
  20. Me

    Wow, I need to grow up? I’m not the one talking about bugs in food in the comments of a recipe…

    & obviously I already ‘realise’ this can happen, I already explained how to prevent them. If you googled it, then you should have known that you can’t just sift them out, like you suggested.

    Reply
  21. Doris

    If you buy large bags of flour (when cheaper) and don’t use it all right away…it can be stored in the freezer (if you have the room). I have stored flour for up to a year (just the 2 of us now, and don’t bake as much) – when I need some, I can take it out (so it can be room temp), or it can be zapped a few mins in microwave.

    Reply
  22. sampler

    Explain why it is childish to talk about something that happens? If you are not grown up to handle reading a post about bugs, then leave your accusing comments to yourself. I googled it to learn about the different types of bugs, when you google you come across forums with suggestions (from PEOPLE), it was suggested to sift out your flour …I did not proclaim myself as an expert on bugs, just wanted to share my discovery and hopefully warn others…I did not know that doing this is so “uncalled for”…and I don’t believe I have to prove anything to you…if you feel that my comment was “uncalled for”, stop reading my posts.
    To Doris, thank your your suggestion, I didn’t think of zapping it…I never have room in my freezer so I will have to do this..

    Reply
  23. Me

    There’s the thing – THIS ISN’T A POST ABOUT BUGS

    It’s a post about making homemade pizza. Leave your talk of disgusting things where it belongs – in posts that aren’t about food.

    Reply

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