Happy National Cheese Pizza Day! In honor of this most important of days, we’re making four cheese pizzas at our house. There are tons of ways to top a pizza, but if you don’t start with the right dough, you’re in trouble!
Besides, I’m running a half marathon tomorrow, so I need some carbs anyways.
This recipe is presented for a bread machine, but bread is bread. If you know how to make bread with a stand mixer, or if you knead your dough by hand, you can use this recipe. If, like me, you use a bread machine, simply place these ingredients into your bread machine in this order, then hit the “dough” cycle.
- One beer plus enough water to make two cups (if you don’t have beer, just water will do)
- One cup olive oil
- 5.25 cups of flour
- 1.5 tablespoons yeast
- 1 tablespoon honey (or sugar) – gotta feed the yeast!
- 1 tablespoon of salt
If you want some extra flavor in your crust, you can add granulated garlic (up to 1.5 tablespoons), Italian seasonings (up to 2 tablespoons), and/or Parmesan cheese (up to 3 tablespoons).
Press the dough cycle on your bread machine, and come back in a couple hours. Typically I will cover it and let it rise another hour or two before I make my pizza. When the dough is ready, just punch it down, split it into four sections, and stretch it out. I stretch by hand, but you can use a rolling pin if that’s your preference. With this recipe, I usually make four medium sized pizzas. Enjoy!
Pizza photo copyright Jenn Durfey, used via Creative Commons Attribution license. Dough photo is a self portrait.
Thanks to Jen Soest of Mashed Potato Sandwiches for cluing me in on the holiday!