The ultimate question about pizza or anything homemade really, is it better? I mean, why go through the trouble of making something from scratch when the final product isn’t better than the frozen version conveniently bought at the grocery store.
For myself homemade is always better, you get to see all the ingredients going in and you can change some to customize the flavor to your personal likes or dislikes. When it comes to pizza, the simpler the better, toppings and the dough itself.
- 1 cup warm water
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
- In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.
- Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
- Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.
- Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
- This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.