This was my first attempt at making pizza dough from scratch, I chose this recipe because it’s a thick crust that doesn’t need to rise for hours (or days!). The pizza crust came out perfectly, soft without getting soggy from the sauce, with a nice crispy bottom layer. This pizza crust recipe is adapted from a recipe found in the Kitchenaid mixer recipe book.
Crusty Pizza Dough makes 1 pizza
- 1 package active dry yeast
- 1 cup warm water
- 1/2 tsp salt
- 2 tsp olive oil
- 2 1/2 to 3 1/2 cups flour
Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach dough hook to mixer (my first time to use the dough hook!). Turn on low and mix about 1 minute. Continue mixing, add remaining flour 1/2 cup at a time, mix until dough clings to hook and cleans sides of bowl (about 2 minutes). Continue kneading on low speed for about 2 minutes longer.
Drizzle a little olive oil into a bowl. Place ball of dough into the bowl, turning to oil top. Cover, let rise in a warm place for about an hour, or until dough has doubled in size. Punch dough down.
Cut parchment paper to fit a pizza pan. Press dough out onto the pan, until evenly thin and round. Form a thicker crust around the edge if you’d like, I chose to leave mine flat and add toppings to the edges. Poke holes in dough with a fork. I like to pre-bake pizza dough, in a preheated 400F oven, for a few minutes before topping.
Chicken Alfredo Pizza
- 8oz alfredo sauce
- 8oz mozzarella cheese
- 2 chicken breasts
Cook and chop chicken. Spread alfredo sauce onto pre-baked pizza crust. Top with chicken and cheese.
Bake at 400F for 15 minutes, or until crust is crispy and cheese has melted. Chicken alfredo pizza is one of my favorites. I hope you give it a try!