Homemade pizza was one of our family night traditions as my brother and I were growing up. My dad usually made it on Sunday night, and my brother and I got to help put on the toppings. He's had years to hone his craft and tweak his recipe. It has spoiled us for just about any other kind of pizza. This past week I visited them, and he made one his best yet. Here are some of his tips and tricks – along with his crust recipe.
Pizza Dough Recipe
1 package active dry yeast
½ cup warm water (105-115 degrees)
1 ¼-1/1 ½ cups all purpose flour
1 tsp. olive oil
½ tsp. salt
¼ tsp. sugar
Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface: knead about 10 minutes or until smooth and elastic. Place is greased bowl turned greased side up. Cover and let rise in warm place 1 hour.
Punch dough down. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Note: Make a double-batch so you can freeze half.
Roll out pizza. Bake on a pizza stone in oven preheated to 450 degrees. Dad puts corn meal on the paddle while putting all the fixings on the pizza, which allows it to slide off onto the stone. The pizza is done when the cheese begins to brown on top.