Homemade Pizza

A great pizza begins with a great crust. It's actually all about the crust. Some like it thin and crispy and some like it thick and fluffy. All pizza dough recipes are typically the same but different in one way or another. One should be really careful with pizza dough and follow the instructions step-by-step. Therefore, knowing the ins and outs before beginning will help you a lot.

If you don't like your pizza dough tasting "yeasty", make sure to use only a desired amount just to get the job done and make sure to use lukewarm water. Always handle your dough with care, be gentle with it and let it rest as instructed in the recipe.

A closer look of the crust

You can also freeze the extra dough for later. Once the dough has risen, just form the extra dough into a ball, spray it with olive oil on all sides, place in a zip lock bag, seal it tightly squeezing out all the air, pop it in the freezer and use it within 3 months.

My favorite topping is missing in this picture and that are olives :D

Here is the recipe for the best pizza dough..

INGREDIENTS

• 4 cups all purpose flour
• 2 tablespoons olive oil
• 4 tablespoons yogurt
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 11 grams yeast
• Lukewarm water, as required
• Toppings of your choice

METHOD

• In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, “proof” the yeast by combining the yeast and ¼ cup warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute. If you are using ‘instant yeast’, skip the proofing and just add it in the bowl along with the other ingredients and knead.
• Once all of the ingredients are mixed, add yogurt and knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour and if it is too dry add lukewarm water, a tablespoon at a time. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
• Your dough will rise in 1-2 hours depending on the yeast you used. Now that the dough has doubled in size, punch it down to release the air. Divide the dough into 3-4 balls and let it rest in two bowls, covered.  (You can freeze one or two of the dough balls at this stage)
• Preheat your oven to 475F degrees. Grease and dust 2 baking sheets with olive oil. Sprinkle with cornmeal or flour.
• After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough.
• Brush the surface of the pizza crust lightly with olive oil, let rest for 15 minutes and then start topping with your favorite toppings.
• Bake in the preheated oven for 12-15 minutes and serve hot.