I’ve been on a hunt for the best pizza crust on the planet.
I’ve been trying all sorts lately, and making dough in bulk and freezing it. We used to buy pre-cooked crusts from Costco, but I really love making my own now that I know how easy it is. The only annoying part is waiting for the dough to rise, but if you freeze it after it’s risen, it’s ready as soon as it’s thawed. I drop mine in lukewarm water to speed up the thawing process, since I am the least patient person ever.
I also love making my own pizza dough because slowly but surely I am working my way through the massive amounts of flour we have. Remember that? Yeah. Almost through the first 20-lb bag. Yay!
Anyway, this crust is completely different from the first one I blogged about. Yes, it’s flavoured, as the title suggests, but it’s also a thick, chewy and bready dough. Completely different from the last recipe which yields a crunchy thin crust. My Other Half loved this version, so so much. I think he said so like four times. Some people really love thick crust, others like thin and crunchy… and if I had to choose I’d pick thin, but there’s a time and a place for thick. For sure.
And this was one of those times. And places.
I love love love coming home from a weekend away or a long day at work and looking at My Other Half and our brains are thinking the same thing – pizza for supper, for sure. And then I thaw the dough and put whatever toppings we have kicking around on it. This pizza had green olives, banana peppers and hot salami on it. So so good, especially when dipped in ranch dressing and hot sauce (our go-to dipping combination).
What’s your go-to pizza dough recipe? I wanna know! And then you should try this one.
- 1 cup warm water
- 3 tsps active dry yeast
- 2 tsps sugar
- 2 tbsps olive oil
- 3 cups flour (you don't have to use it all)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- In a bowl, mix the water, yeast, sugar and olive oil. Let it sit until foamy (at least 10 minute). Stir. Add in 2.5 cups of the flour, the salt, garlic powder and dried oregano, mixing until the dough comes together. Turn the dough out onto a floured surface and knead, adding in the remaining ½ cup of flour (if needed). Form a ball with the dough and coat it with olive oil. Place in the original bowl and cover with a damp towel to rise for 90 minutes. At this point, you can freeze the dough or roll it out for pizza right away. When ready, cook pizza on a baking cheese or pizza stone for 20-25 minutes at 375 degrees.