I love pizza

But till a few years ago when I found this recipe I always preferred to either make a frozen pizza or to order from my favorite pizza place. I have gotten away in the last few years from cooking from scratch because my previous kitchen had no prep space. It is possible but really difficult to cook from scratch in a really small space. So I started eating processed foods again but when I found this recipe I was trying to lessen my exposures to GMO's and other chemicals that are in processed foods. Now that I have my great kitchen space to cook in, I am cooking from scratch again. I haven't made this in a long time. But it turned out perfect. This recipe is simple, but it beats any pizza place hands down. @sasha.shade I hope you see this, as I know you miss Pizza the most from home.

The Recipe

I have screen shot the recipe but I don't use a pizza stone I use a cookie sheet to make ours on but the original recipe calls for a pizza stone. I will include instructions on if you are using a stone also.

First step Prepare your yeast

Wait for the yeast to dissolve takes 5 minutes or so. I let it sit for about 10 minutes to make sure it have plenty of time to activate before adding the room temperature water and oil. Do not use any other oil than 100% olive oil. Seriously that is what makes all the difference in a really good dough and a dough you don't want to eat. It doesn't have to be organic or non gmo but I am cooking from scratch for many reasons, one it is cheaper than processed foods, two it is healthier, three I want to lessen my exposure because I feel better when I do. and four when I cook from scratch I can still eat what I want but I lose weight.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed.

Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.

Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.

Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap

Let rise until doubled in size, about 2 hours. Here is what it looks like after about 1 hour

And here is what it should look like after 2 hours

Press the dough to deflate it.

Turn the dough out onto a lightly floured work surface.

Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. I use paper towels here at this step. I can't trust my family hasn't use any of my cloth for something other than food, so I use paper towels.

Let the dough relax for at least 10 minutes but no more than 30 minutes. Preheat oven to 500 degrees if you are using a pizza stone put your pizza stone in the oven to allow it to preheat.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Or you can do what I do and roll it out onto a cookie sheet lightly oiled with olive oil.

Top as desired.

We made one larger pizza and two smaller ones last night with this recipe
Pepperoni

The two smaller ones are the same but one has sausage on it. They also have Pepperoni, mushrooms, green and red peppers and black olives.

Slide the dough onto the pizza stone if you are not using a cooking sheet of pizza pan. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

I might not make the prettiest home made pizzas, but they taste better than the pretty ones.

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