Prep 35 mins
Cook 5 mins
This recipe was created while teaching the 2013 cooking elective, "Cuisine Around the World", at my daughter's charter school. This is one of the recipes I used for our "visit" to Italy. It was a creation that resulted after reducing several recipes down to an individual pizza sized dough amount, and testing them by making the dough in a small bowl, and kneading on a small amount of waxed paper. I wanted each student to be able to make their own individual pizza dough and pizza. This recipe makes a whole, family-sized pie, but you can divide the dough into 4 individual pies. I made this pizza a Margherita for the lesson, but feel free to use other toppings to make your favorite; Hawaiian, pepperoni, veggie, meat lovers, chicken BBQ, chicken and ranch; etc.
- 3⁄4 cup warm water (110 -120 degrees)
- 1 teaspoon white sugar
- 1⁄8 teaspoon sea salt
- 1 tablespoon active dry yeast (or one packet will work)
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons brown sugar
- olive oil (for brushing on dough)
For Pizza Margherita
- 1 cup pizza sauce (to taste)
- italian seasoning, to taste
- 1 cup mozzarella cheese, shredded
- 6 fresh basil leaves, chopped
- 3 roma tomatoes, diced
- Preheat oven to 450°, and spray cookie sheet with non-stick cooking spray. Sprinkle a little cornmeal over the spray.
- Heat water in microwave for 20 seconds, or use hot tap water heated to 110 – 120 degrees. Add white sugar and sea salt. Stir to dissolve.
- Add yeast, stir to dissolve, and cover with a towel. Let proof for 10 minutes. (The yeast should bubble and puff up, if not, then your yeast is no good. Start over with new yeast.).
- Combine flour and brown sugar in a large mixing bowl, add yeast mixture, and stir with a spoon until you can no longer stir it. Now use your hands to continue mixing and kneading the dough ball. Use additional flour on your hands to keep the dough from sticking. Knead dough for at least 10 minutes, then shape dough into one large round, or divide into four pieces for individual pies, and place on cookie sheet.
- Brush a thin coat of olive oil over dough, and then spread on sauce.
- Sprinkle sauce with Italian seasoning, cheese, basil and tomatoes.
- Cook for 5 – 10 minutes, but watch closely after 5 minutes. Allow to cool slightly before slicing.
Great crust. We like our crusts thin and this one worked great for that. Dough was very easy to work with. I divided the dough into three parts and made them "rustic" shaped. I made the Margherita (with fresh mozarella) and made one with just olive oil, portabello slices, red onion slices (sauteed first) and chevre (goat cheese) and the third I topped with tomato sauce, herbs, salami, mushrooms, mozarella and grated Romano. All three were delicious. This will be my go to crust for thin crust pizzas.
5/12/13 This is a great lunch time or a light dinner pizza option, so fresh tasting and different! The grandkids and grant grandchildren enjoy the pizza as will and like to have some more for lunch no.2 is on for today!! I followed the recipe exactly except just a little less onion and I used dried basil and oregano and sprinkled generously! I add a combination of red and yellow tomatoes and sprinkled some Italian mixed seasoning on the top. Absolutely delicious! This clearly proves that you can teach an old dogs some new tricks!! The grandkids are asking for the recipe. THANK YOU !! for posting. Made for the 2013 Variety is the Spice of Life event. Update 5/18/13 Spread onion and garlic on top of pizza crust and cover with mozzarella cheese. Top with parmesan cheese and red pepper flakes. Cool a few minutes then cut and serve. 2 cups sliced onions - 2 minced garlic cloves - 1/4 teaspoon red pepper flakes - 1/3 cup parmesan cheese - 3/4 cup grated mozzarella cheese. I DO like this Pizza a lot, Thank You - For the 2013 Variety is the Spice of Life event
WOW! This was so quick and easy, at least once I remembered that the yeast is in the refrigerator! Did I say that the recipe was easy? Its quicker than ordering delivery and costs nothing to make.