Pizza is an amazing food group, and I am saying it is a food group all on it's own because it can take on so many different roles. I just love all the different combinations of sauces, toppings and even the dough itself. There is a pizza for everyone and for everyone a pizza! Did that make sense probably not but I am quite tired and therefore am a little weird and goofy, so welcome to my weird train of thought... okay enough of the rambling we are talking about PIZZA!
This dough I am about to introduce to you is honestly the best pizza dough recipe I have ever used, it's quick and yummy and guess what no soggy center crust! That does happen with other recipes, you know why because you don't pre back the crust in a lot of other recipes, in this one you do, and it's cooked at a higher temperature. It almost has the taste of a stone baked pizza but it is on a pan in the oven
2 1/2 Cups of Flour
2 Tablespoons of Sugar
2 1/4 Teaspoons of Self Rising Yeast
1/2 Teaspoon of Salt
1 Cup of HOT Water (Like burn your fingers hot not boiling just really hot)
2 Tablespoons of Olive Oil
In your kitchen aid or other stand mixer, with the dough hook attached, add 1 cup of flour, sugar, yeast, and salt; blend it well.
Gradually add the hot water and oil to the flour mixture while the machine is on the stir setting or lowest setting. Mix until it is moistened and then turn the speed up to a medium speed and slowly add 1 1/2 to 2 cups of flour. Add as much flour is needed for it to pull away from the sides and the dough is no longer sticky.
Allow it to mix (or kneed) in the machine for about 3 to 5 minutes. If you would like to kneed it by hand for those few minutes make sure the surface is lightly floured and the dough is smooth and elastic.
Cover with a tea towel and place in a warm area for 20-30 minutes.
Divide the dough into two pieces and with a rolling pin or your hands roll it out to fit a 12 inch pizza pan. With a fork prick the dough in a bunch of different spots and then let it rest for 10-15 minutes.
When ready to bake preheat oven to 450F, then rub oil or melted butter on the dough and bake the crusts for 5 minutes.
Remove and add the toppings, then bake for an additional 5-10 minutes or until desired crispiness. I like to turn it on to broil for a few minutes just to crisp the top up a bit more, but watch it closely so you do not over cook the pizza.
For the toppings of a BBQ chicken pizza you want to thinly slice half a red onion, cut up one cooked chicken breast into strips, shred one cup of cheddar cheese and one cup of mozzarella, and use about 1/2 cup of hickory smoked BBQ sauce.
I layer it by putting the BBQ sauce on first, second cheese, third the chicken and then the onions. With the cheese on the bottom the toppings stick better and the cheese doesn't slide off the pizza and cause painful cheese burns! You know I think everyone has had one of those!
Enjoy! It is quite tasty!
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