Homemade Pizza Night

Ross and I enjoy having a "make your own pizza" night (at least when we haven't eaten so much Moose's Tooth pizza that we're sick of pizza). We are still amateur's compared to some of our relatives  (we don't use specialty flour, gasp!), but we're learning. The biggest challenge has been cooking the pizza evenly from the middle to the edges. I mean who likes a gooey center, right?!

Our favorite toppings include prosciutto, caramelized onions, and a mix of mushroom varieties. I like to throw in some spinach and Ross likes to add pepperonis. Endless options! And if you don't like it, you only have yourself to blame :)

Happy Eating.


Adapted from the Pioneer Woman's Pizza Dough Recipe:

Ingredients

•  FOR THE CRUST (MAKES TWO CRUSTS):
• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups Unbleached All-purpose Flour
• 1.5 teaspoon suger
• 1.5 teaspoon Kosher Salt
• 1/3 cup Extra Virgin Olive Oil

Preparation Instructions

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.