I’m not too much of a crust eater. I generally tear mine up and give it to the dogs. Sometimes, I dunk it in ranch dressing. I don’t really care how thick and beautiful a pizza parlor claims to make their crust or if you can read newspaper through it. I’m really here for the cheese. And green peppers. Matt had been a bachelor for some time when we met. I never ate so much pizza as when we started dating. Once we got married, it was his joke that when he “cooked” it came to the door in a box. We always order Besta Fasta pizza. I like that they make theirs fresh daily, so much so that sometimes, their sauce is super mild and other times, it’s so spicy that we are both sent searching for an antiacid!
As much as I like the option to order pizza out, I still like to have the confidence to be able to whip up a batch at home whenever I like. I keep pepperoni in the freezer, pizza sauce in the canning cellar and provolone in my fridge. I like having provolone on my pizza. If you ask, you’re going to find that many pizza places use a mixture of provolone and mozzerella on their pizzas. I don’t know how I got started asking, but I did and was thrilled when I realized that that is why their cheese is so mouth-wateringly good! I make this dough in my bread machine (on the dough setting) because it’s contained in there and I don’t have to worry about getting distracted by a diaper my increasingly dare-devilish child. If you want to make this by hand, you only need to mix all the ingredients together gently, knead it well and let it rise for about 30-45 minutes in a warm place. Nothing else needs to change. Top it with your favorite sauce, toppings and cheese before baking it in a 450 degree oven for 20 minutes. You can get 2 12-inch pizzas with a medium/thin crust out of this recipe or one giant, fluffy crusted one.
- 2 1/2 tsp yeast
- 4 1/4 cups plus 2 Tablespoons flour
- 1 cup plus 2 Tablespoons warm water
- 1 Tbsp. sugar
- 2 tsp. salt
- 2 Tbsp. olive oil
**This dough is wonderful baked in the oven on a pizza stone or baking sheet. It’s also sturdy enough to be prepared and grilled. I also like this recipe because you don’t need to prebake it. Just form it, top it and throw it in the oven. The oven that is heated to 450 degrees. This is my warning: a pizza stone coming from that oven is going to be hot. Be careful. I barely tapped my arm with fresh-from-the-oven stone 2 months ago and still have a nasty looking burn mark on my arm. It’s embarrassing to have to explain that you were trying to go from the kitchen to the dining room and ducking around a Johnny Jump-up in the doorway when you burnt your arm. Just so you know.