With the busy Christmas season over, and the typical January Ottawa deep freeze setting in, we've been enjoying having hibernation-type nights. Since my favourite hibernation-type night forever has and forever will include pizza, we've gotten better about experimenting with our own formula of sauce, toppings and homemade dough. On Friday night we put together maybe the best combination yet - goat cheese, spinach, spicy chicken and sautéed red onion. It's always so tempting to get delivery but after we put together our own work, it feels (and tastes!) so worth it. The making it part really is half the fun. I have a go-to recipe for sauce that I always use and below you'll find a recipe for dough if you're interested in trying it out yourself! I've tried a tested out a bunch of different combinations and this recipe has been hands down the easiest to throw together with the fluffiest results. With emphasis on the "easiest" especially on a Friday night after a long week of commuting in snowy weather.
finished product ^^ before rising.
Quick and Easy Fluffy Pizza Dough
1 (.25 ounce) package active dry yeast (aka 2 & 1/4 teaspoons if you have a jar like I do)
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups flour
2 tablespoons olive oil
1 teaspoon salt
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Stir with a spoon until a bit gummy and "stringy".
- Kneed with your bare hands - it doesn't take much; about 30 seconds.
- Roll into a ball and massage with olive oil. Let rest for 5 minutes - 2 hours. Dough will rise up to approximately 2x it's size. (note: you can actually get two crusts out of this recipe and I recommend splitting the ball into two before you letting it rise. In splitting it you end up with a thinner crust - and more pizza!)
- Turn dough out onto a lightly floured surface. I used a rolling pin to roll it out to desired thickness. Transfer to a baking sheet - any old cookie pan will do. (I line the sheet with parchment paper to avoid cutting the pan when divvying up the pizza). Spread with desired toppings and bake in preheated oven for 15 to 20 minutes. Let baked pizza cool for 5 minutes before serving.
Recipe adapted from Quick and Easy Pizza Crust from All Recipes.