The first time we attempted to make pizza dough was a bit of a mess… Al and I had neglected to read the whole recipe and used the wrong type of yeast. We just sorta… rolled with it (gettit?). Yikes. So, as I had a bit of free time this week, I thought I’d give it another shot. This time, I made sure I had all the ingredients needed and read it word for word, and all the comments, and various other recipes to cross check if it would work.
This recipe for the pizza dough is incredibly simple, it only takes an hour minimum to rise, but you can keep it overnight if you would prefer a lighter, softer crust. I usually like my pizza crust a little on the crispy side, but as it was far too late for pizza when I made the dough last night, I decided to let is rest and have it today instead.
My family’s always been a bit torn when it comes to pizza topping, as my dad likes the spicy stuff, mum prefers the hawaiian, and my siblings are all over the topping chart. I do think that I’m the only one in the house who appreciates vegetarian pizzas, so today I was on a mission to civilize. I wanted to highlight the freshness of the ingredients, the mix and play of flavours, and just really… to let the fresh toppings speak for themselves. No sauce was prepared for these mini pizzas, and instead I just slathered on various cheeses.
Let’s not waste anymore of your time, as you’ll be knead-ing (heh) it while you wait for the dough to rise before dinner time.
Easy Peasy Crispy Pizza Crust
Courtesy of thekitchn.com
- 1 tsp active dry yeast
- 3/4 cup warm water
- 2 cups all purpose flour
- 1 tsp sea salt
- In a large heavy mixing bowl, pour the lukewarm water over the yeast and let it sit untouched for around 10 minutes. Then stir with a wooden spoon to dissolve the yeast
- Add the flour and salt, then combine with the spoon until you get a messy-ish, but dry (as in doesn’t stick to your fingers to create a webbed look) dough
- Turn the dough onto a lightly floured surface and knead it gently for around 5 minutes. Pop the dough back into the bowl and cover it with a clean, damp cloth to let it rest and rise for a minimum of 1 hour
- If you’re not using the dough immediately, then just put it into a ziploc bag, or wrap in clingwrap, then just leave it in the fridge for up to 3 days. Before using, be sure to take it out and let it sit on the counter for at least 30 minutes
- When ready to bake, preheat the oven to 200C/fan, cover a baking sheet with parchment paper and sprinkle a tsp or less of semolina onto the paper then with your lightly floured hands, spread the dough out using your fingertips into the desired shape and thickness
- Drizzle with olive oil, and then pop your toppings on. Bake for 15 minutes or until the crust is golden
I’ll also share the two toppings I prepared today with you here, but really I just don’t wanna forget what I put on so I can recreate them soon.
Pear and Gorgonzola Pizza
- 1/2 golden pear, peeled and sliced thinly
- Gorgonzola cheese
- Light mozzarella, sliced
- Salt and pepper
- Fresh rocket leaves
- Balsamic glaze
Spread the Gorgonzola over the top of the crust, then place the mozzarella slices where you want them. Cover with the pear slices, season and bake for 15 minutes. When done, garnish with a handful of rocket and a drizzle of balsamic glaze.
- Salt and pepper
- 1 clove garlic, minced
- Parmesan cheese
- Mozzarella cheese, sliced
- 1 fresh tomato, sliced
- Fresh basil
- Balsamic glaze
Drizzle olive oil over the crust, then season with salt and pepper, then rub the garlic over the entire crust. Sprinkle the parmesan cheese, then place the mozzarella slices where you want them, and top with the tomato slices. Go ahead and twist some more black pepper on there if you are so inclined. Bake for 15 minutes, then top with balsamic glaze and fresh basil.
The pizza crust turned out great, though next time I’m not gonna make it so far ahead as I prefer a crispier base. The toppings were fresh, ingredients tasted beautiful, and it was just enough for an early dinner. I even got my brother to eat the pear pizza! Shocker!
Now that I know how easy it is to make my own pizza, I’m definitely going to have a lot of fun coming up with different toppings for my lunch and dinners. Who knows? Maybe I’ll pack some dough and we can make fresh pizza over lunch?
Lots of love, Nabs