My poor, forlorn kitchen is practically empty now. In fact, the house itself is mostly packed up. We’ve less than two weeks left in Minneapolis. And I fully expect, two weeks of chaos. That means easy, breezy meals. And using up all those random ingredients I find in the pantry, fridge, and freezer.
Enter homemade pizza.
Who’s not a fan of pizza, right? It is way easier to make than you think. Sure, you do need a stand mixer or a bread machine, without a mixer or bread machine, it’ll be a right pain in the butt. Instead, check out this no-knead pizza dough from Girl versus Dough.
Himself and I have been eating a lot of pizza these days. It’s a great way to use up all the meat and veggies I put up in the freezer before we move, not to mention, mighty tasty. He loves a meat, onion, and green olive pizza. While my toppings vary, you’ll always find oven-roasted cherry tomatoes and basil from the freezer. Since Himself is not a huge fan of tomatoes, my pints would go bad before I had a chance to use them all. Now I just divide in half, roast and freeze.
But that’s the beauty of pizza, make them individually, and everybody’s happy.
4 tsp dry active yeast
1 tsp honey
1 ½ cups warm water
3 1/2-4 cups flour
2 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 Tbsp fresh or dried basil
1 Tbsp olive oil, plus more for oiling bowl (I have been known to sub melted butter when out of olive oil)
Makes 2 full pizzas or 6 individual.
Place warm water in the bowl of your stand mixer with the dough hook attached. I have a metal bowl for my mixer and in the winter it gets mighty cold, before adding the warm water, I’ll warm the bowl itself by running hot water in it.
Back to the recipe! Place warm water in the bowl of your stand mixer. Add honey and stir until dissolved. Sprinkle yeast over the top of the water. Let stand for 10 minutes to allow the yeast to activate.
While the yeast is proofing, mix all remaining ingredients except for oil in a separate bowl. After 10 minutes, add oil to the yeast and water mixture. Mix in stand mixer on low. Slowly add flour mixture. Once flour mixture is incorporated, mix dough on medium high speed for five minutes. Be sure to mix for at least five minutes. This will create a chewy crust as the gluten in the flour activates. The dough should be smooth and make a slapping sound against the sides of the bowl. If the dough seems too sticky, add up to ½ cup more flour.
Oil a large bowl. Transfer dough to bowl and cover with plastic wrap. Let rise at least one hour. If not using dough immediately, you can refrigerate and let rise for one day. Once dough has risen, divide into two equal portions for two full size pizzas. We divide into three portions, and make six individual pizzas. Dough can be refrigerated for three days or frozen up to six weeks.
Divide and top pizzas as desired. Bake topped pizzas at 450 for 15 minutes.