I’ve been meaning to make homemade pizza for a long time now. But I’ve had a lot of things going on, and it took until today for me to finally get around to making it.
And covering it with jalapeño havarti. And baking it until it’s crisp.
Pizza dough is probably the easiest of all doughs to make. It’s completely good to go in 25 minutes and it gives you a chance to dab the grease off of your pizza while it’s still warm and hasn’t completely oozed back into the pizza and made the crust soggy.
This is definitely comfort food. But with all of the rain delaying the start to summer and to the really good spring veggies, it’s perfect. Kneading dough is also really good for taking your mind off of things.
Really Quick Pizza Dough
2 1/2 cups flour
3/4 – 1 cup warm water
1 tsp salt
1 Tbsp olive oil
1 Tbsp yeast
In a large bowl, dissolve the yeast into 3/4 cup of the warm water and let it sit until it’s creamy. Add in the flour, olive oil and salt. Mix with a fork until the dough is shaggy.
Knead by hand for 5 – 10 minutes (or in a stand mixer for 3-5 minutes) until the dough is smooth and elastic. Add the extra 1/4 cup of water a bit at a time if you need it for the dough to form. Split the dough into two equal portions and wrap in plastic wrap. Let the dough sit for 15 minutes.
Preheat the oven to 425°. Stretch one of the balls of dough out on a cornmeal lined pizza pan. Spread with about 2 Tbsp of strained tomatoes mixed with a generous pinch of oregano and top with about 1/3 – 1/2 cup of jalapeño havarti and about 2 tbsp mozzarella, or the sauce and toppings of your choice.
Bake for 15-17 minutes, until the crust is crispy and the cheese is golden brown. I tend to dab the grease off of the pizza at about 12 minutes, you can if you want to too.