Easy pizza dough

I've tried a few pizza dough recipes, and this is my new favorite one - the crust isn't dry and crumbly and if you make it thin (i.e. two pizzas from one batch instead of one), it gets deliciously crispy.

2 packets of dry active yeast (or 1 Tbsp., 1 1/2 tsp.)
2 tsp. sugar
1 1/2 c. warm water
4 c. flour
1 tsp. salt
1 Tbsp. olive oil

In a food processor with a dough blade, combine flour and salt.  Pulse a few times to mix.  In a large measuring cup or in a mixing bowl, combine water, sugar and yeast.  Stir well and allow to proof for about 5 minutes, stirring occasionally.  Add olive oil to food processor in a slow stream while running.  Turn off the food processor and add the water and yeast mixture in batches, making sure to pulse in between additions to combine well.  Once all water is added, pulse until dough forms a ball and pulls away from the blade (note: there shouldn't be very much loose flour along the bottom and sides.  If there is, pulse until excess flour is worked into dough.).  Turn out onto a floured surface and knead well for about 15 minutes - dough will become shiny and very elastic.  Form into a ball and put into a bowl drizzled well with olive oil, turn the ball all around in it to make sure dough is well coated.  Cover with plastic wrap or a damp towel and place in a warm draft-free location and allow to rise at least 20 minutes (the longer it rises, the easier the dough is to work with to get a thinner crust).  Press into a sheet pan or onto a pizza pan.  Top as desired and bake in a 450 degree oven 12-20 minutes.  Allow to rest at least 5 minutes before cutting to avoid cheese that just slides off the crust.

Note: I usually turn my broiler on high for 5 minutes with the oven door closed before I start mixing.  Then, when the dough is ready to rise, I place the covered bowl in my oven that is still warm.  This helps the dough to rise, it is draft free and no one will mess with your precious dough (kids, husbands, etc.).

Breakfast pizza

My mom found a recipe for breakfast pizza while I was in high school, I think.  So I've been eating it for a few years.  But her recipe was, no offense mom, just a little dull.  So, I've played around with it for a while, and I think that I've come up with a good and flavorful twist on it.  This is great to actually have for breakfast, to make and bake ahead for a quick weekday breakfast, or a great and different dinner.  (I'm a big fan of breakfast for dinner.  My husband?  Not so much.)  My favorite breakfast meat is bacon, but this would work with whichever breakfast meat you prefer.  If the meat is raw, cook it before using in the recipe.

9x13 pan, greased
2 tubes crescent rolls
8 large eggs
1/3 c. milk
1 Tbsp. Franks red hot sauce (more if desired)
6 slices bacon, cooked crispy (or 1/2 package of sausage meat, cooked and crumbled)
1/2 medium (sweet) onion, minced
1/2 c. shredded (cheddar) cheese
1 tsp. dill
salt
pepper

Press crescent rolls into bottom of greased 9x13 pan; ensure seams are closed to prevent egg leaking under crust.  Sprinkle onion and bacon on crust.  In a mixing bowl, beat together eggs, milk, and hot sauce.  Gently pour egg mixture over crust.  Sprinkle with dill, salt, pepper and cheese.  Bake uncovered in a 375 degree oven for approximately 25 minutes until crust is golden brown and egg is set in the middle.

Serve hot out of the oven, or allow to cool to room temperature.  Either way, it is delicious!

Pizza Dough

We really like pizza in our house.  In fact, we typically eat pizza once a week.  It was my go-to food while pregnant both times, the one thing that was guaranteed to sound delicious when nothing else did.

1 1/2 c. warm water
1-1/4 oz. packet active dry yeast
5 c. all-purpose flour
1 1/2 tsp. fine sea salt
Olive oil

Stir the yeast into the warm water in a small bowl until dissolved.

Whisk together the salt and flour in a large bowl.  Stir in the yeast/water mixture until a soft dough forms (if dough is too dry, add more water 1 Tbsp. at a time; if dough is too wet, add more flour 1 Tbsp. at a time).  Transfer dough to a floured work surface and knead for 10-12 minutes, until dough is smooth and elastic.  Transfer to a bowl drizzled with olive oil, cover with plastic wrap, and set in a warm place for 2 hours.

After two hours, uncover dough and punch in middle.  Divide into three equal parts and transfer to three smaller, oiled bowls.  Cover with plastic wrap and allow to rise another hour.

Refrigerate for up to 1 day (or freeze for later use).

To use, spread on pizza stone or pizza pan, parbake at 425 for 5 minutes and top as desired.  Bake 15-20 minutes; allow to cool for 5 minutes before slicing.

To make herbed pizza dough:

Stir in 1 tsp. each oregano, basil, garlic powder, and onion powder into flour before added water/yeast mixture.  Follow rest of recipe as usual.  For more flavor, brush exposed crust with melted butter and sprinkle with garlic salt after baking.