Pizza in the morning, Pizza in the evening, Pizza at supper time

“Pizza in the morning,

pizza in the evening,

pizza at supper time,

when pizza dough’s in the fridge,

you can have pizza anytime.”

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That is how the song goes, right? Pizza dough is a staple in our household. If we are making a batch of dough, we always double the recipe and throw the extra into freezer for later use.  Ever since we discovered the simplicity of making pizza dough, we eat it a lot. In our fridge, you will always find it there.

If you haven’t made your own before, you should definitely give it a try. It is foolproof, I promise.

We have tried a number of combinations from different recipes, recently Jeezy came up with the perfect recipe, let’s call it “Jeezus Crust”.

You only need a few ingredients.

  • 2 and a half to 3 cups of plain white flour (I usually change about a quarter of a cup of the plain flour to wholewheat flour for fun, it is great both ways though)
  • 1 teaspoon of fine sea-salt
  • 3/4 teaspoon of yeast
  • 1 teaspoon of olive oil
  • 1 cup of warm water

Step 1: Mix 2 and a half cups of flour and the salt together in a large bowl

Step 2: Mix warm water with oil and yeast in a small bowl

Step 3: Combine the wet ingredients into the dry ingredients.

Step 4: Stir until it becomes too difficult to stir, add a bit more flour if needed

Step 5: Take the dough out of the bowl and continue kneading and adding small amounts of flour if the dough feels sticky.

***note: The amount of flour depends on the humidity in the air***

Step 6: Grease a large bowl with a small amount of olive oil and place the dough inside to rise.

Step 7: Cover the bowl with a damp cloth and leave it in a warm place to rise. If you are in a hurry, turn a space heater on low and place it on top.

Step 8: Take it out of the bowl when the dough has at least doubled in size

Step 8: Cut it in half or in thirds, depending on the size of your pan.

Step 9: Use your hands to stretch the dough on a lightly greased pan or stone. I find that I don’t need a rolling pin at all.

Step 10: Bake the crust for a few minutes at 350 degrees before adding the sauce and toppings.

Step 11: Add sauce, mozzarella cheese and a few toppings, be creative.

Step 12: Cook at 350 degrees until the bubbles are brown. A few minutes of broiling is sometimes necessary at the end.

Step 13: Let is cool for a few minutes and enjoy!

It takes some time to make the dough but if you have some in your fridge or freezer it takes no time at all.

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15 thoughts on “Pizza in the morning, Pizza in the evening, Pizza at supper time

  1. We love homemade pizza! I should do as you suggest, and make half to throw in the freezer. Our favourite way to eat it is to use alfredo sauce, chicken and cheddar cheese for the top!

  2. Elsie you saved the day. I accidentally put salt twice instead of yeast. Thanks for noticing, I updated it. I love putting thinly sliced beetroot on my pizza, sounds strange but it is so tasty!

  3. Love pizza! Making it a home or eating it out, it’s a winner in my book. I always have an issue with yeast rising. I have found a recipe where you don’t have to wait for it to rise. The yeast I buy is for pizza dough only. So far it’s been a winner. I want the meat lovers version, but my husband wants BBQ chicken. Not a problem when I make it. BTW, how much yeast in your recipe?

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