Well, it’s the first Friday in Lent so that means it’s time for some pizza. My mom started this lenten tradition years ago and I am happy to continue it with my family. I am also thrilled to have perfected my pizza dough recipe just in time! This dough is quick, easy, and delicious. Tonight’s pizza will be meat free, but you can enjoy it any way you like, the possibilities are endless. So without further ado, here is my dough recipe with some topping ideas along the way:
Happy Friday Night Pizza!
makes 2 – 14 inch pizzas
- 3 cups bread flour (you can use all-purpose flour, it just creates a chewier crust)
- 1/2 cup semolina flour
- 1 teaspoon sugar
- 1 packet of instant dry yeast (or 2 1/4 teaspoon yeast)
- 2 teaspoons kosher salt
- 1 1/2 cups, 11o degree water
- 2 Tablespoons olive oil, plus 2 teaspoons for bowl and pizza pan
Lets get started: Put flours, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. I like to put the sugar and yeast next to each other, salt on the other side of the bowl.
With the mixer on low, slowly add the warm water and 2 Tablespoons olive oil (it is so easy to forget the olive oil, don’t forget the olive oil here).
Once the dough is coming together, turn up the speed on your stand mixer. If at this time your dough looks like it needs more flour or water, add whichever is needed a Tablespoon at a time (I add more bread flour if I need to add flour, instead of semolina).
Once dough pulls away from the bowl and forms a ball, keep kneading with the dough hook for 3 to 5 minutes. Remove dough from the bowl, onto a lightly floured surface and knead a few times with your hands. I always pour a little olive oil, about 2 teaspoons, into the same bowl (of the stand mixer), sometimes cleaned out sometimes not depending on how well the dough came off the sides of the bowl, and place the dough in the bowl, flip it over, and then over once more so the dough has olive oil on both sides. Cover the bowl with saran wrap and wait an hour. I usually just put the bowl in the oven, turned off of course, to ensure a draft free zone for rising. After an hour or a little longer, place dough on a lightly floured surface, cut in half and you are ready to go. I tend to make one pizza at a time, so my extra dough goes into a freezer bag and into the fridge for up to 3 days, or into the freezer for about 6 months.
Now we wait for it to rise…
Bake pizza at 450 degrees on second lowest level in oven for 10 to 12 minutes.
We are a pretty plain cheese pizza family, but love to through in some other options as well. You can use store-bought sauce or my marinara sauce (scroll down on the page of this link to find the recipe). Just put as much or little sauce as you want, sprinkle with mozzarella, parmesan and bake on 450 for 10 minutes (give or take a couple minutes).
We will also have a veggie pizza tonight, here is what I do for this pie:
once dough is ready to top I add a little olive oil, thinly sliced garlic, a sprinkle of crushed red pepper flakes, and veggies (tonight will be broccoli, spinach, thinly sliced onion, peppers because that’s what I have on hand, but if I had some cherry tomatoes I’d half them and put them on as well.
Basically, whatever your heart desires…