Dad’s Famous Pizza Dough
Pizza! I love pizza! I confidently can say that it is my favourite food. There are so many variations, so many flavours that it can hold. How could you go wrong with it?! I could likely eat it every day… maybe not the same kind but as I said, there are so many options for toppings and the flavour combinations you can explore seem endless! There is one specific pizza dough recipe that is especially close to my heart. Growing up, Sunday night was pizza night. I’m not sure if it was every Sunday but thinking back, it seems like it was. Does anyone remember the Sunday night “Wonderful World of Walt Disney” movie? Well, those were paired together and they were a fantastic combination. I don’t know the Walt Disney movie is still airing Sunday nights but I recommend it as a family tradition if it is!
In terms of pizza, we used to always have the normal pepperoni or pepperoni and mushroom and then my parents would have a deluxe style one… you know, the traditional pizza toppings. At some point though, eldest sister got into cooking and the style of pizza Dad started making changed. At least I’m assuming that’s what changed because that’s the only correlation I see. He started making the sauce. He starting doing things like roasting garlic and other vegetables before putting them on the pizza, and he really branched out in the types of vegetables that made it onto the pizza. Things like zucchini, bell peppers, artichoke hearts and asparagus starting making their appearance. The style of pizza changed and I am also going to say the quality improved… but just of the toppings. The thing that has stayed the same throughout the years is the pizza crust. And in my opinion, the thing that really makes or breaks a pizza is the crust. So I hand it to you, Dad. You found a great pizza recipe and I am forever grateful to you for that.
Dad’s Famous Pizza Dough
Makes 2 pizzas
- 1 pkg (2 ¼ tsp) dry yeast
- 1 cup (250 mL) warm water
- 1 tsp (5 mL) sugar
- 1 ½ tsp (7 mL) salt
- ¼ cup (60 mL) vegetable oil
- 3 cups (750 mL) all-purpose flour
- Cornmeal, for pans
- Mix yeast, warm water, and sugar together. Let stand 5 minutes or until frothy.
- Add salt, oil, and ½ of the flour. Mix together. Remove dough from bowl onto lightly floured surface. Slowly continue adding the flour, kneading as you go. Add more water as needed. Knead dough for 5-7 minutes or until smooth and elastic.
- Oil large bowl. Place dough in bowl, turning to coat with oil. Place bowl in a warm area and let rise 30-60 minutes (I’ve always done 60 minutes), until doubled in size.
- Prepare pans by oiling and sprinkling with cornmeal. The cornmeal helps keep the dough from getting soggy.
- Punch down dough and divide into 2 equal portions. Roll each out on a floured surface just bigger than the size of a round pizza pan (or 9×13 cookie sheet). Transfer dough to pans. Roll the extra dough over itself to form the crust.
- Top with your favourite pizza sauce and toppings. Bake at 375°F (190°C) until crust is golden brown.
Adapted from “Amish Cooking” cookbook