While take-out and frozen pizza certainly come in handy from time to time, making pizza at home can be a lot of fun! The options for customization to meet everyone’s liking are seemingly endless (pepperoni, anchovies, pineapple, oh my!). Note: I would never choose a pizza with this combination of toppings; it was simply for illustration. I do know from personal experience that Becker Farms spicy and Italian sausage are both great choices. Whatever you choose, you (pretty much) can’t go wrong!
Crust (makes 2 large crusts)
- 5 c flour
- 5 1/2 tsp active dry yeast
- 2 TBSP sugar
- 2 tsp salt
- 2 c water (~100-110F)
- In a large bowl mix all of the dry ingredients together, then add the warm water. Mix until the dough is smooth, being sure to not add additional water (note: this step can be done easily in a Kitchen Aid mixer, using the hook attachment)
- Cover and let the dough rise for around 1 hour.
- Punch it down and knead it 10 times. Allow the dough to rise a second time, punch it down, and then it is ready to use. (note: after the first round of rising, you can wrap and freeze part of the dough for later use; simply spray plastic wrap with cooking spray, place the dough onto the plastic wrap and wrap tightly. I then place the wrapped dough inside a freezer Ziplock-style bag. When planning to use this dough, bring it out of the freezer to thaw, which can count as the second rising time).
- Roll out dough and top with with your favorite sauce and toppings. A sprinkle of dried oregano or basil offers a flavorful finishing touch!
- Bake on a cookie sheet or stone in a pre-heated oven at 500F for 10-14 minutes, or until desired doneness is reached. (note: I like to lightly cover the stone with cornmeal before placing the dough on top).