Pizza is a Sunday tradition here at home. Every week we bake a different pizza to watch 90 Day Fiancee (yep, we love trash tv sometimes!) I usually follow the same dough recipe but we always try different toppings.
And because I want to post more about how to survive this quarantine, I think it would be a good idea to share with you our pizza adventures. So stay tuned for new ideas every week!
There are no secrets or elaborate toppings, we use what we have in our fridge or can buy with a quick visit to the grocery store.
I’ve been following the same dough recipe for quite some time now and it’s the easiest and fastest among all the ones I tried. No surprise it’s from Martha Stewart ?. You can find the recipe on her website, but I’m posting it below as well.
Quick and Easy Pizza Dough
- 2/3 cup warm water 110°F
- 1/4 ounce active dry yeast not rapid rise; 2 1/4 teaspoons
- 1 teaspoon sugar
- 1 3/4 cups unbleached all-purpose flour plus more for dusting
- 1 1/4 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil plus more for brushing
Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.
To use it: open the dough on a non-stick surface. Pinch it with a fork to prevent it from inflating in the oven. Bake for 10 minutes at 450ºF. After that you can fill it with the toppings you want and bake for 15 minutes.
Last week’s toppings were the best combination we’ve tried so far.
Every time I make pizza I like to bake the dough disc for 10 minutes at 450ºF, before I top it with my ingredients.
The sauce is very simple as well: I like to mix Classico Di Siena Fire Roasted Tomato & Garlic with a little dried oregano.
I baked the pizza for another 15 minutes, still at 450ºF.