Rolling out dough is probably one of the hardest tasks for me. I always have to roll it out with a rolling pin on my counter because no matter how much I try to hand toss it, I always tends to tear in the center. So, now I use a french rolling pin, and that helps me a lot. Otherwise, making pizzas are easy so long as you give yourself time to let the dough rise fully. To speed things up, you can also make the dough a day early. Also, since this recipe makes 2 pizzas, it’s a fun idea to make them with different toppings, but the world is your oyster! Do as you like!
- Into a bowl, bloom 3 1/2 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
- Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
- Preheat oven to 400 F
- Punch down dough, remove from bowl, and split in half.
- Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of 14-16 inches.
- Spray your pizza pan with non stick spray, if applicable, and place your pizza on top. If you are using a pizza stone, you can make it on your stone or your pizza peel.
- To make my pizza sauce, open a small can (8 oz) of tomato sauce and add 1 Tbsp of garlic powder, 1 1/2 tsp of onion salt, 2 Tbsp dried (or fresh) minced onion, and 1 Tbsp Oregano. (You’ll have to double this for both pizzas.)
- Top each pizza with tomato sauce, 8 oz of mozzarella, and parmasean sprinkled over the entire top of the pizza and crust.
- Bake for 20 minutes. Cut and serve.