I’ve posted about making pizzas at home, but I had never tried making my own pizza dough or my own sauce before. I tried it out a couple weeks ago and thought I’d share how I did both. Let’s begin with the crust today!
I came across this thin crust recipe on The Kitchn, and it did not disappoint. I will (maybe) never buy pizza dough from Publix again! It was a piece of cake with my stand mixer.
Garlic Thin Crust Pizza Dough (barely tweaked from The Kitchn)
– 3/4 cups (6 ounces) lukewarm water
– 1 teaspoon active-dry or instant yeast
– 2 cups (10 ounces) unbleached all-purpose flour
– 1 1/2 teaspoons salt
– 2 cloves of garlic, minced
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup (pictured below). Then add the flour, salt, and minced garlic to the bowl and mix by hand until you’ve formed a shaggy dough (also pictured below). You can leave out the garlic if you want. The original recipe didn’t include garlic, but one of the commenters said they love to put garlic in their crust, and I love garlic… so that was that.
At this point you can knead it by hand, but I mixed it in my stand mixer’s bowl, and then used the dough hook attachment to knead it until it came together in a ball (again, pictured below).
At this point, you can use the dough immediately, or you can let it rise covered with a dish towel for an hour or so. If you make this the day ahead, it’s supposed to be even better, so that’s what I did. After rising, I wrapped the whole ball of dough in clear wrap and refrigerated it until the next evening when we used it. When you’re ready, divide the dough into two personal pizzas or one big one! FYI: I doubled the recipe so that we would have enough dough for four pizzas. You could also freeze the dough to save for pizzas down the road!
Yeast + water = the beginnings of a tasty dough.
The aforementioned shaggy dough, pre-kneading.
Kneaded dough, courtesy of my Kitchenaid Artisan.
Dough formed into a ball and placed in a clean bowl to rise. Doesn’t it look like it’s floating? Trippy.
Dough after it’s risen. At this point, you can use it or you can wrap it up and refrigerate for 24 hours.
If you doubled the dough recipe, divide it into fourths – if you didn’t double it, divide it in half. The original recipe makes two 10-inch pizzas. We like different toppings, so we like to make separate pizzas, but you could just make one really big pizza instead.
Roll it out on parchment paper, and when you make your pizza, you can transfer the entire thing, parchment paper included, onto a pizza stone or pan to bake. Don’t forget to preheat the pizza stone along with the oven (to 400 degrees Fahrenheit)!
A note on parchment paper: it makes it a whole lot easier to get those things out of the oven if you’re using a pizza stone! It also makes it a whole lot easier to roll out the dough and transfer it to the oven. It’s really difficult to get pizza from the counter to the oven without the parchment paper. I ran out of parchment paper after our first round of pizzas, and forgot to get more before we made pizzas again a couple nights later. You may have seen the final product on my Instagram, but in case you missed it, here ya go.
There you have it. Proof that I am very, very far from flawless in the kitchen. We still cooked it and ate it, and I just sort of stuffed it all together and called it a kinda-calzone. It was a disaster. But we still ate it, and it still tasted good. So I guess maybe it was not so much of a disaster after all.
What’s your favorite pizza crust recipe? Do you have one?
Anyway, I’ll tell you all about my homemade sauce tomorrow. I think sharing that pseudo-pizza with y’all was enough for one day.