I love to make homemade pizza. I have been making it myself for years. I just got a pizza stone for Christmas and I finally took it out of the box a couple days ago and decided to make homemade pizza on a snow day when the kids and the hubby were home from school and work. Oh man! That pizza stone makes a big difference and just upped my pizza game. I am excited to try it out on the Traegar once the weather clears up a bit more.
You need just a couple basic ingredients. I went to Mesa, AZ around Christmas and if you are ever in the area, be sure to to the Queen Creek Olive Mill. They have the BEST flavored olive oil! I used this roasted garlic in place of regular olive oil and it was so good! I highly recommend their bacon flavor and Meyer Lemon.
I just started using bread flour in my recipe instead of all purpose and it gives the crust a softer, chewier texture like you would get at a good pizza restaurant.
Top it with whatever you like. For the kids we just stick with basic pepperoni and cheese.
The crust cooked on a pizza stone made it have a slight crunch and soft, chewy center. Oh boy, is my mouth drooling thinking about this lunch...
For the adults I love to add more toppings. I think I am going to whip up some pizza for lunch! What is your favorite pizza combo?
The the dough
- 1 TBSP Dry Active Yeast
- 1 C Warm Water
- 2 TBSP Olive Oil
- 1 TBSP Honey
- 1/4 tsp salt
- 3-4 C Bread Flour
- Mix the yeast and warm water in a small bowl and cover and let it get frothy (about 10 minutes)
- Mix the honey, oil, salt, to the yeast mixture and add flour a cup at a time until it makes a moderately stiff dough. You will knead by hand until you get the right consistency.
- Roll out to fit your pizza pan and you can let it raise a bit while you get all your ingredients out and chop up anything. It will not rise very much but letting it rise does give it an airy crust.
- If you use a pizza stone have your oven preheated according to the directions (mine was 450 degrees for 20 minutes). If you are not using a pizza stone I do prebake my crust before adding the topping for about 8 minutes at 450 Degrees.