Post-vacation I struggle to get back into the kitchen. As much as I love it, a week off and I seem to lose all ability to think & function in the kitchen! And meal planning? HA! This morning I realized that I had forgotten to buy anything for the kids to eat for lunch today…hence, the above picture.
We have tried several basic pizza dough recipes and settled on this one. I’ve adapted it (slightly) from Bobbly Flay’s original recipe. [Side note, Flay was the first TV chef on Food Network that I made sure to ALWAYS watch. I originally watched him on Lifetime. Jim liked him on Grillin’ & Chillin’ but my preference was Hot off the Grill. Ahhh, I’d pay big money for the early days of that channel to come back!]
Quick & Easy Pizza Dough
Makes 2 14″ pizzas or 4-6 individual-sized pizzas
3 1/2-4 cups flour (bread flour for crisper crust, all purpose for chewier, I do a mixture
2 teaspoons honey
1 envelope yeast
2 teaspoons kosher salt
1 1/2 cups water, warm
2 tablespoons olive or canola oil, plus 1-2 teaspoons
Combine flour, honey, yeast and salt. Add water & 2 tablespoons of oil to the mixture and stir until a dough ball is formed. [You can use a stand mixer for this but it’s very easy to do with just a big wooden spoon.] If the dough is really sticky or dry, add a bit of flour or water until it comes together.
Knead on a floured surface for a few minutes, until smooth.
Add oil to a bowl, roll dough around to cover. Cover bowl until doubled in size, about an hour. Divide dough, let it rest 20-30 minutes and then proceed.
To cook the pizza right away, I preheat my oven to 500 before I divide my dough. When the dough has finished resting, the oven will be properly warmed. Top & cook 7-10 minutes.
To cook on the grill (a favorite of mine!), here’s my method.
To make ahead to use later in the same day, place the dough on a pizza pan, top with your favorite ingredients & cover in plastic wrap. Refrigerate until ready to use.
To freeze, place the dough on a pizza pan, top with your favorite ingredients and then freeze for an hour or until sauce no longer comes off when you touch it. Wrap securely in two layers of foil or in freezer ziptop bags.