Homemade Personal Pizza

Homemade PizzaP I N_______I M A G E

Hi peeps! How are you? I hope you had a lovely holiday weekend! We didn’t do anything special other than chill and cook lots of things at home. Oh we also went to the movies and finally finished watching Breaking Bad! We started watching all 5 seasons about two years ago and it took us this long! My husband really kept us on track to make sure I didn’t do any binge watching on Netflix!! He is very disciplined when it comes to these things so I followed that schedule too. I didn’t want to watch the show and then not have no one to talk about it with. I’m telling ya, it was not easy!

One of the things I cooked over the weekend was pizza! I think I’m the only person in Arizona that is crazy enough to bake a pizza at 550 degrees when the weather is over 110 outside!!! I mean, most people stay away from the oven completely, but I crank that oven all the way up! I was going to grill it but the thought of standing outside in the sun, made me realize that being in my air conditioned home was a better option lol! So maybe I was smart after all?Homemade PizzaP I N_______I M A G E

Guys, making your own personal pizza at home is really not that hard! The dough is the easiest part…..just plan ahead as the dough needs to rest for about 6 hours. I love making our own custom pizzas since we can get creative with the ingredients and have it ready in no time!

Homemade PizzaP I N_______I M A G E

Cook’s tips:

  • Use a pizza stone since its super-hot surface helps achieve that perfect crispy crust. It’s worth the investment.
  • Use a pizza peel for sliding the unbaked pizza onto the stone in the over. Like this one 
  • Pizza dough can last in the fridge for weeks!

Homemade Personal Pizza
Author: Muy Delish (adapted from Fine Cooking)
Prep time:
Cook time:
Total time:
Serves: 2 lbs dough, enough for 8 thin crusts personal pizzas
Ingredients
  • 1 3//4 cups lukewarm water
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoon kosher salt
  • 1 1/2 teaspoon dry yeast (fast-rising or active dry)
  • 1 1/2 teaspoon granulated sugar
  • 4 1/4 cups unbleached all-purpose flour
Instructions
  1. MAKING THE DOUGH:
  2. In a large plastic or glass bowl, add the water, oil, salt, yeast and sugar. Mix well with a wooden spoon. Do not worry about not dissolving completely. As long as they are well combined.
  3. Add the flour and mix with the wooden spoon.
  4. Once is almost all mixed, continue mixing it well with your hands and form it into one ball. No kneading is necessary.
  5. Loosely cover the bowl with plastic wrap. Let the dough rise for 2 hours at room temperature.
  6. Refrigerate the dough (loosely covered) for at least 3 hours before using.
  7. If it won't be used in less than 2 days, cover the bowl tightly to keep the dough from drying out.
  8. BAKING THE PIZZA:
  9. Note: 20 to 30 minutes before cooking, preheat the oven to 550 degrees. If using a pizza stone, place the stone in the oven prior to begin preheating.
  10. hour before cooking, remove the dough from the fridge and begin making the balls:
  11. Lightly sprinkle the surface of the dough (still in the bowl) with flour. Pull up a hunk of dough, about a peach size ball (4 oz).
  12. Generously flour the ball and stretch and tuck it under itself, giving it quarter turns as you form a ball of dough with a smooth top. Repeat until all the dough balls are formed.
  13. Let it rest on a flat surface, covered with plastic wrap, for at least 30 minutes and up to 1 hour.
  14. Once the dough has rested, set it on a flat surface and using a rolling pin (and fingers), stretch it into a round 12 inches size pizza.
  15. Flour your rolling pin and fingers to keep the dough from getting too sticky if necessary.
  16. Transfer the stretched dough to the pizza peel and add your desired ingredients.
  17. Slide your prepared pizza onto the pizza stone.
  18. Cook for about 5 to 7 minutes.
  19. RECOMMENDED AMOUNT OF TOPPINGS:
  20. /4 cup sauce
  21. oz cheese
  22. Up to 2 oz of toppings

 

Homemade PizzaP I N_______I M A G E

Share to Facebook|Pin Site Image|Tweet This Post|back to top

Your email is never published or shared. Required fields are marked *

*

*

Rate this recipe: