This pizzeria style pizza dough is oven ready in less than 15 minutes. Full of buttery crust and delicious seasonings, made right at home quicker than you can get delivery.
Pizza is one of those favorite things for most people, but as an adult it’s kind of a love-hate relationship. Too many carbs, I guess. But, we have pizza night every few weeks in our home. I used to order out, then we moved a half hour from the nearest town so that came to a stop. Frozen pizzas just don’t have a lot to them. So, it was time to make my own.
This dough comes together really easily, with very little time or effort. By using the advantage of rapid rise yeast, it’s ready to be punched down and put in the pan within 15 minutes of starting it. I can start pizza and have dinner on the table in less than 45 minutes, and it takes that long to heat the oven up and make a frozen one.
Besides, this is better. I’ve changed things up a little bit, because I like my crust buttery with a hint of salty garlic and some other spices (namely parsley). I also like a certain ratio of pizza sauce to dough and cheese… I want all the melty cheese.
I used to make deep dish pizza and throw it in a 9X13 baking dish. But, I realized I could make it in a cast iron skillet and I’ve never gone back. It adds a certain amount of something that makes the crust not doughy, but not so chewy and tough you can’t eat it, either. So, if you don’t have a cast iron pan big enough to bake a pizza in, I implore you to find one and try it. No pizza is better, not even on a pizza stone.
My kids ask for this often, and when it’s time for pizza night, I usually break down and make it. If I make another kind or stick a frozen one in the oven, they get cranky. They like this recipe. Plenty of pepperoni, hold the onion. Me personally, I like pepperoni and onion smothered with cheese… but you can’t please all of the people all of the time, huh?
That’s another great thing about making your own, though. You can pick what toppings and how much. I often make half with onion, half without. Sometimes I throw in some sausage or some mushrooms or peppers depending on what we have on hand. It’s always good, and it always disappears quickly.
So enough about how good this stuff is and why you should make it… let’s get to it!
- 1 Tablespoon Melted Butter
- 2 Tablespoons Sugar
- 1 teaspoon Salt
- 3/4 teaspoon Garlic Powder
- 1 Tablespoon Instant Yeast
- 1 Cup Very Warm Water, 90-100°F
- 2 1/2 - 3 Cups All Purpose Flour
- 1 Cup Pizza Sauce
- Toppings of Choice
- 2 Cups Shredded Italian Cheese Blend
Top finished pizza with
- 1 Tablespoon Melted Butter
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Dried Parsley
- In a small bowl mix together 1 Tablespoon of melted butter, sugar, salt and garlic powder. Set aside.
- In a large bowl, add 2 1/2 cups of all purpose flour and 1 Tablespoon of instant yeast. Mix together so that the yeast is well incorporated into the flour.
- Now, add 1 cup of very warm water and the melted butter mixture to the flour and yeast mixture all at once. Mix until well incorporated.
- Once you have everything mixed together begin adding more flour 1/8 cup at a time until dough has a slightly sticky feeling.
- Knead dough on a clean, dry surface for about 5 minutes, until smooth and elastic.
- Coat a bowl with a little melted butter, put dough back into bowl, cover with a towel and allow to rise about 10 minutes.
- After you've allowed your dough to rise about 10 minutes, punch it down. Take dough and press it into your pan until it fits evenly and goes up the sides about 1/2".
- Spread pizza sauce evenly onto the dough. Top with the toppings of your choice and then top with cheese.
- Place pan into a an oven preheated to 400°F. Bake 18 to 20 minutes, until golden brown.
- Remove pizza from oven and immediately brush exposed crust with a Tablespoon of melted butter. Sprinkle pizza with a mixture of garlic powder, salt and dried parsley.
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