Homemade pizza has been a recent established Pre-Passover tradition in the Karon-Fiskus household. As Pesach approaches, we are limited with dinner ideas and have all this flour sitting in our pantry. If you have flour and don’t want to throw it away, what better way to make use of it other than making pizza dough?Its also a genius way to be-rid your house of chametz without wasting food.Making pizza opens many doors to creativity. You can use any topping of your choice. I decided to opt for Margarita Pizza and White Vegetable Pizza. This recipe yields 2 pizza pies. If you are familiar the techniques of making a challah,then the procedures of making pizza dough is similar. I got this recipe from cooks.com (for those of you who are domestically challenged, you will find this website useful). You can also use this recipe to make calzones as well like we do 🙂
2 1/3 to 3 cups of all purpose flour or bread/pizza flour
3/4 cup of warm water.
2 packets of dry yeast.
1/4 cup of olive oil.
1 tspn of salt
2 tspn of sugar
Combine sugar and yeast in a bowl. Add warm water to the yeast mixture and let it sit for at least 5 minutes untill bubbly. In a seperate bowl, add flour,salt, and oil. Mix well and add the yeast mixture. Knead dough for about 10 minutes in a mixer with the dough hook attachment ( you can us your hands and knead for 15 minutes). Add a little flour if the dough is sticky. Add water if the dough is too dry. When done kneading, transfer the dough to a greased bowl. Cover the dough with plastic wrap and let it sit in a non draft area for 2 hours or double the size.
Preheat your oven to 400 degrees°F. Punch the dough down and roll it out into a big circle. Place the dough in a pizza stone or pan. Top it with tomato sauce and cheese ( you can be creative and use any topping of your choice). Bake for 25 minutes or until the crust is golden brown. If you don’t plan on using the dough right away, you can put it in a plastic ziplock bag and freeze it for later use.