I want you all to put your thinking caps on, use your inside voices, and think back to that blue-industrial carpeted, windowless, cement walled room covered in bulletin boards with cut outs that generically represented whatever season it happened to be. It smells like kids and chalk and old books. You’re in third grade, and sentence conjugation and algebra are a bummer. What was the number one most exciting thing that could ever happen on a school day such as today (besides the school day being cancelled for snow)? What’s the one thing that would awake you from your ‘is-it-recess-yet-slumber’? That’s right: PIZZA PARTY! Usually pizza party day coincided with ‘watch a movie’ day, so basically as soon as you saw this:
Your tiny 8 year old heart was about to explode with joy.
Well, maybe the rest of you have grown up a little more than me, but as far as I’m concerned, anytime I see pizza I still feel like eating it while laying on my stomach on the floor and watching a crummy edited VHS version of The Indian in the Cupboard. (true story). Nowadays, the pizza is the only thing that’s grown up. And the movies. Sometimes.
Making your own pizza at home is super easy, super cheap and super fast. You can seriously make a pizza at home, from scratch, in less time than it would take you to order a pizza and have it delivered by a high school kid who has hit every bump on the way to your house, causing the majority of your pizza toppings to remain firmly attached to the roof of the pizza box.
I started making this pizza crust years ago, and it’s so easy it’s absurd. Like, it’s actually insane to me that everyone doesn’t do this and that people still buy pre-made pizza crust. First, there are only FIVE ingredients (besides water), most of which you probably already have in your cabinets. Second, the crust is this delicious, chewy, wonderful thing when you’re done. Not too thick, not too thin. If you’re one of those people who likes pizza that is essentially a heavily topped cracker, this is not for you. And for those of you who like pizza that was baked in a cake pan and you have to eat with a fork, it’s so thick, this is not for you. But for everyone else – this is our pizza crust.
Homemade Pizza Crust
- 1 cup warm water (110 degrees F)
- 1 tablespoon sugar
- 1 packet of Fleischmann’s pizza crust active dry yeast (2 1/4 tsp)
(find it in the baking aisle of your grocery store)
- 3 tablespoon olive oil
- 1 teaspoon salt
- 2 1/2 cups AP flour
- Add the sugar and yeast into the water, stirring until dissolved
- Stir in the olive oil and salt, then the flour, stirring until well combined
- Knead the dough very lightly just until a ball of dough forms. Let dough rest in the bowl for 10 minutes.
- Pat dough out onto pizza stone or pan into desired shape, 1/4” thick. Top with olive oil, garlic powder and herbs, if desired before topping with ingredients.
- Bake at 425 for 15-20 minutes or until done. Let rest five minutes before cutting and serving.
Your ingredients can be whatever you want, but I love a good Greek pizza, and usually just throw together whatever I have on hand at the house. In this case, I topped the dough with a little more olive oil, Italian seasoning and garlic powder, then I put down a sauce that I had frozen from some local tomatoes mixed with some tomato paste. You can just use store-bought pizza sauce – no big deal. Then I topped that with a thin layer of fresh grated Parmigiana Reggiano, low-fat mozzarella, kalamata olives, diced sundried tomatoes, sliced pepperoncini peppers, half an onion, thinly sliced, and most importantly – browned, ground, local, Italian sausage from Windhaven Farms. I used about 1/3 of a pound. Since I’ve got a lot going on there, I bake my pizza for a good 20 minutes. I don’t want the dough to be underdone in the center. Take it out of the oven and let it rest for a few minutes. This will be the hardest part, cause when it comes out it looks like this:
And your 8 year old self is going to just want to grab it and stuff it in your face before that greedy kid with the runny nose touches it.
What are your favorite pizza toppings?