1 1/2 cups all purpose flour, plus more for work space
1 packet of instant dry yeast
1/2 – 3/4 cup warm water
2 tbsp olive oil
1/4 tsp salt (or a pinch)
- In a medium sized mixing bowl, combine flour, salt and yeast.
- Add olive oil and water, and stir the mixture with a wooden spoon until ingredients combine into a doughy lump. (If your mixture is too dry and won’t form together, add a bit more water.)
- Spread flour across your work space, and let your doughy lump fall from your mixing bowl onto the floured space. Set your mixing bowl to the side. You’ll use it again.
- Knead your dough for about 3 – 4 minutes. Once the dough is ready form it into a ball. You know your dough is ready when it springs back when pinched.
- Spray your mixing bowl with cooking spray, and set your ball of dough inside to rise.
- Set your mixing bowl full of dough somewhere out of the way to rise. I usually keep it in the oven. (The oven IS NOT turned on, it’s just a cozy place where the dough is definitely out of my way to rise.)
- Let the dough rise for 45 minutes, or until your dough has doubled in size.
- When the dough is ready place it in the middle of a floured workspace, and press it out into a circle. Let the dough settle here for a few minutes. If you don’t let the dough settle, it’ll be really springy and hard to roll out into a crust.
- Using a rolling pin, spread the dough out into a large circle. Once the dough is spread, prepare a pizza pan with cooking spray and move your dough unto the pan. To do this without ripping the dough, I fold my circle of dough in half to lift it unto the pan, and then unfold it. Easy and less chance of ripping the dough and having to start the whole spreading process over. If there is dough hanging over the edge of your pizza pan, take a knife and just cut if off around the edges.
- Take a fork and poke holes all around your dough. This ensures your crust won’t come out of the oven with air bubbles.
- Bake the dough at 450°, until the crust is barely golden. Now you have a pizza crust ready to be loaded with your favorite toppings and baked to melty perfection!
Pizza is my favorite food, and homemade pizza is just as good as it gets! This recipe takes some time, but is actually pretty easy and totally worth a weekend afternoon in the kitchen. You can even make the crust ahead of time and put it in the refrigerator for later in the week, when you can add toppings and pop it back in the oven.
This recipe was passed to me from my dad, and he got it from his friend Brian, who has since passed. At my house homemade pizza is referred to as “Dead Friend Brian’s Pizza”. Apparently Brian had a strange sense of humor. My dad insists Brian would find this title hilarious. Some recipes aren’t just a means to a delicious meal, but a memory. That’s what homemade pizza is for me. Brian died in 1998 in a car crash. I never met Brian myself, but he was a great friend to my dad. Some of my favorite memories with my dad are times making pizza talking about Brian. Brian will live on in my family through his pizza. I hope you will enjoy “Dead Friend Brian’s Pizza” as much as I do!