In my family pizza is its own food group! While pizza from your favorite pizza parlor is undoubtedly good it can be expensive over time. Especially back when I had a house full of teenagers, buying pizza for everyone could literally cost a small fortune! That’s why years back I decided to try making my own pizza. Well that and because I always have to try making something myself — it’s a sickness I tell you!! 🙂
At first I tried several varities of store-bought pizza dough. Each were okay and are surely good in a pinch but like most things, homemade is always better. It took me some time to get the ingredients right but over time my home-style pizzas got better and better. We still enjoy a pizza from a restaurant but, if I do say so myself, mine have gotten pretty good as well. And just because it’s called pizza dough it isn’t just for pizzas! I use this same dough to make Calzones, Stromboli, breadsticks – the list goes on! A good pizza dough will take some time to make, mainly to allow the dough to rise, but you’ll find it’s well worth it!
Pizza dough is something I make quite often. If I’m using the dough for pizza I typically divide the dough into two boules which will make two pizzas with a thicker crust. It can also be divided into three boules for three thinner crusted pizzas. Pizza dough extremely versatile and is a go-to recipe for me!
4 c bread flour (all-purpose can also be used)
1 package active yeast (2 1/4 tsp)
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp oregano
1 tsp parsley
1 3/4 c warm water
Combine all above ingredients in bowl, adding water last. In stand mixer, mix with dough hook at medium speed until dough forms.
Remove dough from bowl and divide. Place dough boules on floured board and sprinkle flour on top. Place dish towel over dough and in warm area let rise for one hour.
After rising for an hour dough is ready for use.
If you do not have a mixer you can mix dough by hand as well and mix until dough forms. You don’t want to overwork the dough.
If your dough is too dry add additional water a tablespoon at a time to avoid adding too much.
If you’d prefer to leave out spices you can but I like the subtle flavor they add to the dough.