One tradition that has become fairly solidified in our family is homemade pizzas on the weekend. I rotate between two recipes – deep dish pan pizza + thin crust. I find myself (a pizza-lover) looking forward to that night all week long. We’ve made the deep dish since our early newlywed days, and I’ll post about that sometime when it’s still light enough to take photos of the end result. I found this thin crust recipe on The Nester’s blog about two years ago, and have never looked back. It’s chewy and delicious and pretty simple, as far as dough goes.
I love that it makes two pizzas, because I can mix up the dough and prebake the crusts. I top one for the kids and cook it up, and then wait to cook the second pizza until after their bedtime so Zach and I can have a little date night at home. I use these pans + a pizza cutter. Keep reading for my favorite toppings…
THIN CRUST PIZZA
adapted from The Nester
makes 2 – 16″ pizzas
1 1/3 c. warm water
1 packet yeast
3 c. flour
1 T. olive oil
1 T. honey
1 t. salt
In your stand mixer, combine yeast and warm water, letting it sit a few minutes until bubbles form.
Add in all other ingredients and mix with a bread hook until sticky.
Throw in a handful or two of flour if overly sticky. (I always do this.)
Use oil + spoonula to shape into a ball in the bowl.
Cover and let rise 30-45 minutes.
Preheat oven to 475 degrees.
Separate dough into two halves.
Using oil or flour on your hands stretch the dough to fit the pans.
Precook the dough about 5 minutes.
Remove from oven and add pizza sauce + toppings.
Rotate pans when you put them back in the oven + cook 6-10 more minutes.
We learned to make a white pizza from our friends, Alex & Sonja. They write the food blog, A Couple Cooks, which is such an amazing treasure trove of recipe ideas and travelogues.
Once you have pre-baked your crust, drizzle it with olive oil, chopped garlic,and a sprinkle of sea salt. That’s your sauce! Then we layer on mozzarella cheese, quartered artichoke hearts, and arugula. I also really love the Parmesan-Romano sprinkle cheese at Trader Joe’s. The flavor is a little more pungent than just Parmesan.
We also like using red pizza sauce with cheese and pepperoni. I posted my simple pizza sauce recipe awhile ago. I double the recipe, so I can make enough for a whole month of pizza nights at once. It really simplifies the process, since I can just pull a jar out of the freezer the night before.
In the summer, we grow rosemary and basil just to throw on top of our pizzas. The combo of rosemary and cheese is so yummy. We also like to sprinkle the crust (before any baking) with garlic salt.
So, there you have it! It’s so much cheaper and WAY tastier than delivery.