Pizza Night a Fam Favorite

Thankful for my husband and his saw mill, some have cheese and meat boards, we have pizza boards. I make a homemade pizza sauce and crust which I think makes it a grand slam.

The secret to good crust is time. I make my crust a day in advance, put in fridge to slow the yeast and build flavor. As the above picture shows, the morning of pizza night, I divide out my dough and let it rise all day long. When you’re ready to make pizza simply stretch dough to the size you want. This leaves the bubbles in dough.

Pizza dough recipe:

1 cup water

3cups AP flour

1 packet yeast

1 TBL spoon olive oil

1 teaspoon sugar

1-2 teaspoons kosher salt

Put water and yeast and sugar in mixing bowl ( I use an electric mixer, so the dough hook will be needed) let sit for a couple of minutes to let the yeast bloom. Then add oil and flour. Mix until all liquid is absorbed, at this point you may need to add a bit more water, keep adding water until dough is soft but doesn’t stick to walls of mixing bowl. Now you want to mix/knead for 10 minutes or so. At this point add your salt ( I use less, but some like more) mix/knead it in. When done, oil a container that will fit rising dough and sit on counter for 1/2 hour, then place in fridge overnight. The next morning divide out dough and roll into a ball, place on parchment paper and spray with olive oil and cover with plastic. I let it go all day long, when it’s time to make pizza stretch to desired size, and put your toppings on. Preheat oven to 500 degrees and cook pizza 10-12 minutes. This recipe will make 2 -16 inch pizzas, or 3 smaller pizzas.