Pizza is one of my favorite foods. It's a blank canvas for whatever I might be in the mood for. But far too often I rely on take out to satiate my cravings. I like a thin, crispy crust and a nice mix of flavorful toppings - none of which can be too greasy, cheesy or unhealthy. And that means there aren't even all that many places I can rely on to find my ideal pizza.
Fortunately, I've recently discovered how simple it can be to have my perfect pizza whenever I want - at home, on the cheap and without the wait. Local baker June Osowski led a pizza making class for us last month and I can't wait to stock my fridge with the dough recipe she shared.
The dough does take a couple hours to rise, of course, but the key is to prep the dough ahead of time and have it ready to use in the fridge whenever you'd like. For some reason I never really thought about doing it this way. But the pizza dough can keep in the fridge for up to 12 days and you can just take off the amount you need, when you need it.
It's another fantastic way to put to seasonal produce to use. Because you can change your pizza up any time of year with what's available and what's in your fridge - there's never a bad time for pizza.
Mix together lukewarm water, yeast and salt in a 1 quart lidded container or bowl.
Add in the flour, without kneading, with a wooden spoon or spatula.
[ezcol_1half id="" class="" style=""]
[/ezcol_1half] [ezcol_1half_end id="" class="" style=""]
If you'd like, add in a little olive oil and sugar, for flavor. Then loosely cover and let sit at room temp for a couple of hours, until the dough rises and then flattens on top.
You can then store in the fridge, covered, but not air tight, and use within 12 days.
To use, heat a pizza stone in the oven to 425 degrees. Take the dough out of the fridge. Dust the surface of the dough with some flour and pull out the amount you'd like to use. Put the rest of the dough back in the fridge.
Lightly dust your hands with flour and place the dough on parchment paper. Shape into a pizza - it doesn't have to be perfect. Add any toppings you wish but just don't go too heavy or use too much sauce - your pizza could turn out mushy.
Place pizza and parchment paper onto stone and bake 15-20 minutes.