How to Make Artisinal Pizza


| 1/22/2014 9:00:00 AM


Veggie PizzaArtisanal pizza with homemade dough, from-scratch marinara, and colorful garden veggies. Does it get any better? My mouth is watering just thinking about it. This popular comfort food was on the menu when my sister and I got together for a little cooking party over the holidays. We made a simple pepperoni pizza for the kids and spiced it up with bell pepper and red onion for the grown-ups. It was so delicious and comforting—the perfect thing to warm up a cold evening. Read on, and learn how to craft your own artisanal pizza.

Homemade Dough Recipe

3 1/2 -4 cups flour (plus more for rolling)
1 tbsp. sugar
1 packet yeast
2 tsp. salt
2 tbsp., plus 2 tsp. olive oil
Dash of finely chopped dried/fresh herbs/seasonings—garlic, basil, oregano, and parsley are great

Add yeast and sugar to ¾ cup very warm (not hot) water. Allow it to sit five minutes. It will bubble to let you know it is working.

Add half of the flour, the yeast mixture, salt, and 2 tbsp. olive oil to the bowl of a stand mixer. This can also be worked by hand, with a bit of muscle.

Using the bread dough hook attachment, work the ingredients, gradually adding in the remaining flour and desired herbs/seasonings. If you have a bowl guard, I recommend using it at this point. Some of the flour may splatter out of the bowl otherwise.



Once all ingredients have been worked, you should have a nice little ball of dough. If it is sticky to the touch, add more flour 1 tablespoon at a time. If too dry, add water 1 tablespoon at a time.



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