Homemade Pizza Dough

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Yesterday was Super Bowl Sunday! Neither of our teams made it, so we were mostly there to hang with family and eat some tasty food!

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We brought hot wings, mini bundt cakes (those recipes are coming soon!) and a TON of mini pizzas. We used the pizza dough recipe we’ve used with these topping arrangements. Its our go to! Someone asked us for the recipe and we realized you’d have to read through a recipe with our toppings, and you may not like that!

So here we go… our pizza dough recipe unadulterated and on its own! We adapted this recipe from one of our favorite Italian cook books. Its super hearty and holds up to toppings well! Great for thin or thick crust!

By the way, we LOVE this granite rolling pin! I got it a few months ago and I’ve never had an easier time rolling out dough. It worked great for our pie dough as well, since you can stick it in the fridge to make it nice and cold, keeping the butter cool while you work it!

Homemade Pizza Dough

Bread, Comfort Foods, Dinner, Meals for a Crowd, Old Fashioned, Pizza, Vegetarian

Ingredients

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 tablespoon + 1 teaspoon extra virgin olive oil
1/2 tablespoon salt

Instructions

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in one cup of the flour and mix thoroughly.
Continuing to stir, gradually add in 1 tablespoon of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. Once combined, begin to add the remaining flour and water in small ammounts, alternating between the two and mixing completely between each addition. Add until you have the right consistancy – dough should be soft, but not sticky.
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the surface several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push like before. Rotate the dough one quarter turn and repeat, slapping it down on the surface and kneading. Repeat this process for up to 10 minutes or until the dough feels soft and silky. Pat into a rounded shape.
Coat the inside of a large mixing bowl with 1 teastpoon of olive oil. Place dough in the bowl and cover loosely with plastic wrap. Allow the dough to rest in a warm spot until the dough has doubled in size, about 3 hours.
Preheat oven to 425 degrees Fahrenheit. Lightly coat the pizza pan you will be using with olive oil. Divide the dough (into 2 for 14″ pizzas, into 8 for 7″ mini pizzas). Wrap any extra dough in plastic wrap and place in the refrigerator if not using immediately. Using a rolling pin, roll dough out into desired size circle on a lightly floured surface. Place dough onto pizza pan. Trim or fold over and crimp edges, and pinch any holes closed as needed.
Top as desired. Place pizza in oven. Bake for 15-19 minutes for mini pizzas, or 19-25 minutes for large pizzas, rotating half way through. Cheese should be melted and dough should be crisp and lift up completely when one edge is lifted. Allow pizza to cool about 5 minutes before slicing.

What are your favorite pizza toppings? Comment below to let us know!

March 10, 2019March 10, 2019

Corn Bread

Subtly sweet and perfect paired with chilli, we love this new recipe for corn bread we found.

Easy enough to mix up, then just throw it in the oven! I crumble mine up and sprinkle it over my chilli, while Alexis spreads butter on hers and dips it in.

Corn Bread

Bread, Comfort Foods, Sides

Corn Bread

Ingredients

2 cups of all-purpose flour
2 cup yellow cornmeal
1 1/3 cup white sugar
2 tsp salt
2 1/3 TBS baking powder
2 eggs
2 cups milk
2/3 cup vegetable oil

Instructions

Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9×13” pan.
In a large mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder. Mix in eggs, milk, and vegetable oil. Stir until well combined. Pour batter into prepared pan.
Bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before cutting.

March 3, 2019September 16, 2019

Pepper Jack Jalapeno Bread

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

If you are like me, sometimes Cheddar Jalapeno bread is just not spicy enough. So I did a little experiment and added pepper jack instead of cheddar to my bread recipe.

And voila!

A spicy jalapeno bread with plenty of extra bite.

Pepper Jack Jalapeno Bread

Bread, Cheese, Jalapeno, Non-Traditional

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt
2 cups shredded pepper jack cheese
3 jalapeno peppers, diced

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil, salt, cheese, and peppers. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.

March 3, 2019September 16, 2019

Cheddar Jalapeno Bread

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Need a spicy twist to your homemade bread routine?

This loaf with its large chunks of jalapeno and cooling cheese is perfect toasted with some cream cheese or to spice up a sandwich.

Cheddar Jalapeno Bread

Bread, Cheese, Jalapeno, Non-Traditional

Cheddar Jalapeno Bread

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt
2 cups shredded cheddar cheese
3 jalapeno peppers, diced

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil, salt, cheese, and peppers. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.

March 2, 2019September 16, 2019

Asiago Olive Oil Bread

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Nothing tastes better than hot fresh bread! And nothing can compare to this version of our Old Fashioned Italian Olive Oil Bread.

Asiago cheese is one of my favorites, and this bread was one of the first things I made to add to the blog. Fluffy insides and a crispy crust pair well with the bite of the Asiago cheese mixed throughout.

Asiago Olive Oil Bread

Bread, Cheese, Italian, Old Fashioned

Old fashioned bread with a cheesy bite of Asiago

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt
1 cup grated Asiago cheese

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Add olive oil, salt, and cheese. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.

Want something more classic? Try our original recipe, or spice it up with our Pepper Jack or Cheddar Jalapeno breads!

March 2, 2019September 16, 2019

Old Fashioned Italian Olive Oil Bread

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

What is your soup missing? What would go great with that salad? Got some extra jam or butter laying around and you aren’t sure what to do with it?

You know what you need?

…

…Bread!

Delicious fluffy carbs, wrapped in a scintillatingly crispy crust. And everyone knows bread tastes best when it comes fresh from your oven.

Nothing makes the house smell better than fresh bread, and nothing feels better in your hand on a cold day than a steamy chunk of bread slathered in delicious butter and honey!

The recipe I bring to you today is a classic. Italians are known for their pasta, but they make a wicked Olive Oil bread as well. This salty sourdough-like bread is perfect paired with our old fashioned spaghetti or made into delicious garlic bread to pair with an indulgent lasagna!

A little effort is required, but the end result is well worth it!

Old Fashioned Italian Olive Oil Bread

bread

Old Fashioned Italian Olive Oil Bread

Ingredients

1 3/4 cup luke-warm water
1/4 cup sugar
2 tsp active dry yeast
4 cups flour
1 tbs olive oil
2 tsp salt

Instructions

In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil and salt. Knead until ingredients are combined.
Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.

Try out our Asiago bread for a cheesy twist on this classic recipe or spice it up with our Pepper Jack or Cheddar Jalapeno loaves!