Pizza is a favorite around here for most of us. My kids have had this aversion to “red sauce” and for a long time did not like it on their pizzas. A few months back my oldest son, who is now a seven-year-old, decided he didn’t mind it and can already eat almost half of a frozen pizza in one meal on his own. I don’t even want to think about how much pizza he will be able to eat in one sitting when he is a teenager, much less how much all three boys will eat at that age!
I made a simple pizza dough for a long time out of the red and white Better Homes and Garden cookbook. It was okay … I added spices and used olive oil and it gave it some flavor. Then one day I was making some of the No Knead Artisan Bread that I discovered off of King Arthur Flour’s Blog and had an epiphany. Why not use this fabulously flavored dough for pizza? This dough makes an incredible, crusty, artisan-style bread … so I thought it would probably made a nice crusty pizza crust. And I was right! It was wonderful and has been our recipe for pizza crust now for almost two years.
A few things I modified from the recipe below was to add a bit of italian seasoning (probably around 1 tsp). Also you can make your pizza two ways: Roll out the dough and add your toppings and bake -or- Roll out the dough, bake for about 10 minutes, take out and add your toppings, and bake until done. The second method is better if you have a lot of toppings on your pizza. We don’t do a lot of toppings, so I have been doing the first method for our family.
Then I transfer my dough into a bowl with olive oil. I turn the dough so that it is covered. Then I let it rise for a few hours (2 hours or so). The recipe says to let it rise in a bigger container … it will get big. I just watch it and let it rise once and then deflate it so that it will not spill over … then let it continue to rise for about 2 hours. This long length of time gives it a nice flavor … and if you want a more sour flavor, you can put it in the refrigerator for a day or two after rising for a nice tang.
Click here for the No-Knead Crusty Bread post from King Arthur Flour to get the recipe.