We love pizza! I have yet to meet a pizza I didn’t like. But our favorite pizza is homemade! Over the years Mrs. Stoney has tried a million different recipes in an attempt to make the perfect pizza crust. After years of fine tuning she finally came up with the perfect combo for a great homemade pizza.
When you are talking about the thick vs. thin crust debate you need to realize that our family comes down heavily on the THICK CRUST side. So this recipe is designed to be a thick crust. I would suppose you could get it a lot thinner by cutting down the raise time, but why would you want a thin crust pizza?
2 ¼ teaspoons of yeast (1 package)
1 cup warm water (115 degrees)
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon salt
2 ¾ to 3 ¼ cups all-purpose flour
Dissolve yeast in water in a large bowl. Stir in oil, sugar, salt and 1 cup flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto floured surface: knead until smooth and elastic (5 minutes). Place in greased bowl; turn greased side of dough up. Cover and let raise in a warm spot until double, around 30 minutes.
Punch down the dough and shape how you like. We like to hand toss the crust, I’m not sure that it makes a difference in the crust, but it sure is fun! Our favorite pizza pan is a cast iron pan we bought a few years ago, but you can use cookie sheets as well. Once you have them shaped up then put on your favorite toppings. Because we like our crust nice and thick we let the pizzas sit for another 15 minutes or so to let it raise.
Bake at 425 on the center rack. Bake time is about 10 to 12 minutes in our oven. It’s a good idea to check it at about the 10 minute mark and see how it’s doing.
This dough is flexible enough that you can even use it with sweet toppings. You can see this time we did a traditional pepperoni, one that was more of a bread stick with just herbs, garlic salt and cheese, and a dessert pizza.
The dessert pizza is simply a mixture of oatmeal, cinnamon, flour and brown sugar with a little bit of maple syrup spread over the crust before baking. Then after it is cooked we drizzle it with a simple icing made from powdered sugar, milk and vanilla. It’s really good and a lot less fattening than what you would get from a pizza place because it doesn’t use butter.