Pizza Party/Afternoon Popcorn Snack

Pizza Dough | Pizza Party

Date: Author: Category: APPETIZERS, BREAD & SALSAS, DINNER/ENTREES, For the Kiddos, Recipes, VEGETARIAN/VEGAN Tags: , , , , , , ,

You better cut the pizza in four pieces because I’m not hungry enough for six. ~ Yogi Berra

There’s nothing odd about my family’s undying love for pizza, especially homemade pizza.  My mother hooked us when we were young using this pizza dough recipe and now we (my parents, siblings, their spouses & children) gather occasionally for a personal pan pizza party.  Mom provides the dough and toppings and the rest of us – creativity, voracious appetites & hands to chow and help clean up the mess.  I see some ‘personal pan’ kid’s parties in our future. And a few for the adults too. :-)

Mom’s French Bread Pizza Dough
Note: This makes a very large batch of dough.  If you do not use it all for pizza, you can shape it into loaves for french bread. 
2 pkg. or 2 T yeast
1 T. oil
1 T. honey
2 1/2 c. warm water

Stir above ingredients in bowl and allow to set until yeast dissolves and foams.

6 1/2 – 8 c. flour
1 T. salt.

Begin stirring/kneading in flour and add salt.  Knead until dough feels smooth & elastic (no longer sticky).  Once dough is smooth, form into ball and place in a lightly greased bowl.  You can rub a little oil on the top if you want.  Cover with a damp cloth and allow to rise until doubled.  If you used regular yeast, allow approx. an hour; instant yeast, approx. 1/2 hour.  Punch bread :-) and then form into pizza pans of your size and crust preference.  We rubbed a little olive oil on the crust & pricked it with a fork (to avoid air pockets) before adding our toppings.

We cooked each pizza at 500-degrees for 10-15-minutes using pie pans.  If you wanted an extra crispy crust, you could pre-cook the crust for 3-5 minutes.  Allow to cool before adding toppings.

ENJOY!!

© Amy Carpenter @ Afternoon Popcorn Snack 

To print recipe, click on the ‘Print & PDF’ button below. 

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23 thoughts on “Pizza Dough | Pizza Party”

  8. Noticing how scrumptious the crust looks (clearly the work of a pro) I am absolutely intrigued to find honey instead of sugar in this dough. I imagine it must add that extra gourmet touch.

    I bake bread often, not because I like it, but where I live (expat in Asia) finding good bread is a little bit like having to go on some sort of quest. And even when I find ‘artisan’ bread, its seldom very good.

    So over the years I have become a very skilled bread and pizza baker. (We have institutionalized pizza on Friday and bread on Sunday)

    I find using splashes of olive oil instead of normal vegetable oil gives the dough a smooth silkiness and noticeably improves the overall quality and taste of the final product.

    You can use either normal, or extra virgin olive oil, just be aware that extra virgin, though far superior, tends to be slightly more bitter. Though, having said this – your recipe only calls for only one tablespoon, so the bitterness should not be noticeable.

    I highly recommend you give it a try.

    Also, if at all possible, try to use steam for the first few minutes creating it the moment the pizza / loaf has gone in. Here is how to do it easily: http://www.youtube.com/watch?v=wrrvcxLEo78 (ps NOT me in the video! ) Using steam makes a huge difference to a crust.

    These are small changes, but with food and cooking, I have found simple, small changes can take a recipe that used to be a 8/10 right up to some small corner of culinary heaven!

    Happy bread-making !

  10. Pingback: Mom’s (crowd gathering) Basil Pesto « Afternoon Popcorn Snack

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