Main Dish Monday: Homemade Pizza Dough

by Hope Sewell on January 16, 2012

in recipes

Happy MONDAY!!

I know last week’s Main Dish was Pepperoni Pizza Casserole but this week I want to share with you the real deal!!

We LOVE to have Pizza Night here at the Sewell’s!!  Having homemade pizza dough in the freezer always helps a huge deal but this recipe is so simple it can be done in a moments notice!

It starts out with warm water…..3/4 cup of water at a temperature between 110 and 115 degrees.  Add in one packet of dry active yeast. Stir with a fork until it’s decently dissolved.  You don’t have to boil the water nor heat it on the stove…it can come straight from the hot water valve on your kitchen sink.  If the water is too cool, it won’t activate the yeast…too hot, it kills it. So use a thermometer to make sure the temp is right.  Let it sit and grab some Bisquick Baking Mix.2 1/2 cups to be exact.  Add in 1 tablespoon dried Italian seasoning and 1 teaspoon of salt.  After about 5 minutes or so, the yeast and water mixture should look like this.  The bubbles let you know the yeast is alive and active.  This whole process is called proofing.  It makes me feel like a real bread baker!!  😉By the way, if after a few minutes you don’t have bubbles, pour it out and grab a new packet of yeast because that one was dead.
Pour this into your mixing bowl with all the dry ingredients.  Mix it together until the dough starts to pull away from the sides of the bowl.
Dump it out onto a floured surface.Knead it a few times until the dough becomes smooth and shape it into a ball.

What does it mean to knead dough??
It’s really simple and I wish I had pictures but I was in the kitchen alone and didn’t want my camera to be covered in flour.  So you’ll have to use your imagination here.
Form a ball of dough like the one pictured above.  Take the heel of your hand and press into the center of the ball and push out.  Fold the dough back over itself, turn the ball of dough a touch and repeat.
Keep this up until the dough stays together and is smooth.
This whole process doesn’t take more than a few minutes.

Once your dough is kneaded, grab a rolling pin and roll it out to your desired thickness.  Have your oven heated to 425 and bake your crust 9on a pizza pan of course) for a few minutes before you add sauce and toppings.
We’re purists here so we stick with Mozzarella, my red sauce and pepperoni.  R likes to help put all the toppings on.  It’s ready for the oven!!  I like to put a little olive oil and Parmesan cheese on the outer edges of the crust as well.Pop it in the oven at 425 until everything is nice and brown and bubbly.Now I know this isn’t gluten free.  So what do T and L eat??
Although I have made them in the past, they don’t really care to eat a bread-like crust so they have their pizzas on brown rice tortillas.  Whatever works right?  It’s amazing what you can get accustomed to living without.

Now, what I really like to do with this crust is cut the large ball of dough in half to make two balls of dough.  Roll’em out and you have two good size pizzas.

I also LOVE to make calzones with this.  Divide the dough ball into fourths, roll a fourth out into a circle.  Put sauce and toppings on one half and fold the other half over it to close.  Crimp the edges with a fork to seal it.  Cut a slit in the top (to let steam escape), brush the top with a little olive oil and sprinkle with Parmesan cheese.   Bake at 425 for 10-15.

You can also freeze this very easily.  I think the best way is to wrap the balls of dough in plastic wrap and put them in a zip-loc freezer bag.  When you get ready to bake it, just set it on the counter to thaw and continue on from there.

It really doesn’t take a lot of time to make up the dough but using it from the freezer does help you have very little mess to clean up.

Now, take a slice of pizza into the living room, sit down in front of the t.v. and turn on a movie!!

This post linked HERE


Pizza Dough
3/4 cup warm water; between 110-115 degrees
1 packet of Active Dry Yeast
2 1/2 cups Bisquick
1 tbs Italian seasoning
1 tsp salt

Combine the yeast and warm water.  Stir to dissolve.  In the bowl of your mixer, combine the dry ingredients.  Once the yeast has proofed, at it to the dry ingredients.  Mix until the dough is pulling away from the sides of the bowl.  Turn out onto a floured surface.  Knead dough until it stays together and is smooth, about 20 times.  Form a ball.  divide in half or fourths to make 2 pizzas or calzones.
For pizza-roll out the dough to desired thickness.  Place on a greased pizza pan and bake at 425 degrees until brown.  Remove the crust from the oven and add the sauce and toppings.  Bake again another 10-15 minutes.

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