Like almost every other red blooded American boy, my boys love pizza. They could eat it at least once a week. Boy my goodness, the cost of ordering out enough pizza to be able to satisfy their appetites can cost a small country. Yikes.
We started making our own pizzas using french bread or sub sandwich rolls, which is good, but for people like me who don't like a thick crust, there's only so much you can handle that way.
So I started creating my own pizza blanks. It's a little bit of time investment, but the great thing is you can make them ahead of time and freeze for a slice of pizza anytime. Which is great for a late night at soccer practice when you need something quick and easy to feed the boys before they turn into monsters.
Start by gathering your ingredients. You'll need:
- 1 1/4 cup warm Milk
- 1/2 teaspoon Salt
- 2 packages (5 teaspoons) Active Dry Yeast
- 3 1/3 cup Flour
- 1 Egg
- Pinch of Sugar
Make sure your milk is warm (I put mine in the microwave for 45 seconds.) Stir a pinch of sugar into the milk and then sprinkle in the active dry yeast. Let stand for 5 minutes or until frothy. After time, stir gently to moisten any remaining dry particles.
While you are waiting on your milk and yeast mixture, mix flour and salt into a large bowl. Set aside.
Lightly beat egg into yeast mix and pour into the flour mixture. Combine to make the pizza dough.
On floured surface, knead until smooth and springly (about 5-10 minutes.) Place dough in bowl, cover, and let rise in warm place for 25 minutes.
Shape your pizza dough into balls on a floured surface. Roll each ball into 1/2 inch thickness. You can get 2 medium, 4 small pizzas, or 8 individual sized pizzas out of this recipe.
I like to make mine about 3 inch balls so we have individual sized pizzas. Then each child can "decorate" their own pizza with the pizza toppings they want. One of my boys like olives, but the other doesn't. So each child can make it how they want.
When you are ready to eat, top your pizza with spaghetti or tomato sauce and your choice of toppings. We like to use leftover sauce from Cannelloni or spaghetti.
Bake at 425 degrees for 20 minutes.