2 hr 15 min
This recipe is so delicious and one of my go-to dinners. Make this the day before and let the dough rise in the fridge overnight, or make it the day of. This recipe is also very flexible, and I love experimenting with new flavor combinations. Adding a different sauce, cheese, or topping combination is totally possible and adds a fun twist. Typically, I enjoy making my pizzas with tomato sauce, lots of mozzarella, and a few basil leaves. You can be creative and choose which toppings you would like to add such as:
- parmesan cheese
- pesto sauce
- various vegetables such as mushrooms, onions, tomatoes, peppers, etc.
- various meats such as ham, pepperoni, or sausage.
- 1 cup warm water
- 2 tsp yeast
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 3 tbsp olive oil
- 1 tbsp granulated sugar
- 2 tbsp butter
- 2 tbsp cornmeal
- 1/2 cup sauce (tomato or pesto)
- 1 1/2 cups shredded cheese (can be a combination, ex. 1 cup mozzarella and 1/2 cup parmesan))
- Add the yeast into a bowl with the warm water. Let stand for 5 minutes.
- In the bowl of an electric mixer with the hook attachment, add the flour, salt, olive oil, and sugar. Slowly incorporate the water mixture.
- Knead using the mixture until a dough forms. You may need to add in more flour to make the dough less sticky. Once satisfied, cover the bowl with plastic wrap and let rise at least an hour, maximum overnight.
- Once the dough has risen, preheat the oven to 425°F. Using the butter, grease a round pizza pan and sprinkle with the cornmeal. Spread the pizza dough onto the pan. If needed, use additional flour to make it easier to spread and not as sticky.
- Spread the pizza sauce on top of the pizza and add the cheese. You can also add any additional chopped vegetables or meats such as peppers, onions, mushrooms, olives, pepperoni, etc.
- Bake for 15 minutes. Remove from oven and let cool at least 5 minutes before serving. Cut into 8 slices and enjoy!
- Try experimenting with different flavor combinations! Add in a different sauce, cheese, or topping!
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Published August 11th, 2020 9:01 AM
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