There is nothing like a homemade pizza and I love mine loaded with veggies! The following is pretty much a run down on everything you need to know to make great pizza dough and a recipe for my Grilled Veggie Pizza.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)
Before We Talk Pizza, Let’s Talk Tools:
Why corn meal you ask?
Good question! Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone. Placing a layer of corn meal on the paddle allows your pizza to slide onto the stone. If you forget this step you will be very sorry! Once dough is on paddle you just slide it off the paddle onto the stone with a little back and forth motion.
Why a Pizza Stone and How to Use It:
I prefer using a pizza stone rather than a metal pan. It cooks more evenly and creates that crispy crust! Always put the stone into a cold oven on the bottom rack and then preheat at 450 degrees for at least a half hour before placing dough on stone. If you add a cold stone to a hot oven it could crack.
Now Let’s Talk Dough!
The key to a great pizza is the crust. If the crust isn’t amazing, it won’t matter what you put on it. So I make mine fresh. Here is what the process looks like:
Mix some of dough ingredients and allow to ‘rest’, this gives the yeast a chance to activate. Then combine with the rest of the ingredients and knead until smooth and elastic.
Allow dough to rise for 15 minutes and then cut the dough ball in half for two 9″ thin crust pizzas. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days.
Why the Slow Rise?
If you let the dough rise in the fridge over two days the dough ferments and therefore has more flavor and more body. Slow rise or not…it’s up to you!
For my large family, we make quite a bit of dough!
Now the fun begins! Pizza Making:
We roll, top with you favorite pizza sauce and cheese…
…and then add the grilled veggies!
The Recipe: The Organic Kitchen Homemade Pizza Dough
Tips and what you will need: Allowing dough to rise slowly over two days is recommended but you can also do a ‘fast’ method. Just know that either way the dough needs to rise for an hour and 15 minutes at the least. There are a few things you need for really great pizza, a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)
- 1 ¾ cups bread flour separated
- 1 ¾ tsp instant dry yeast
- 2 tsp honey
- ¾ cup warm water
- 1 tsp salt
- 1 ½ T olive oil
- ¼ tsp garlic powder
- Corn meal for use on the pizza paddle
Measure out 1 ¾ cups flour.
Place ½ cup of the pre-measured flour into a separate large bowl.
Add water, yeast and honey to bowl.
Whisk and set aside for 5 minutes.
After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
Whisk until combined. Add remaining flour one half cup at a time and stir with a spoon or rubber spatula.
When dough is combined, use your hands to knead into a dough ball.
Turn out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
As soon as dough no longer sticks to hands or counter, stop adding flour.
Knead until dough is smooth and elastic.
Allow to sit for 15 minutes.
After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings.
Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling and topping dough.
The Recipe: Grilled Veggie Pizza
Tips: To save time I recommend removing dough from the refrigerator (if you chose the slow rise method) and placing on the counter to rest for a half hour before rolling, During this resting time preheat pizza stone and prep grilled veggies.
Once dough is ready, top with grilled veggies, tomato sauce and cheese!
- Prepared pizza dough (see recipe above)
- ¾-1 cup of your favorite tomato sauce
- 1 cup good quality mozzarella cheese
- 1 zucchini diced
- 1 large shallot thinly sliced
- Corn kernals removed from one fresh cob
- ½ orange bell pepper thinly sliced
- 6 asparagus spears cut into 1 inch pieces
- 6 artichoke hearts cut in half packed in water or frozen and thawed, quartered
- 1-2 mushrooms thinly sliced
- Sea salt and freshly ground pepper to taste
- Parmesan cheese freshly grated with a microplane (affiliate link)
When dough is ready, place pizza stone in cold oven with oven rack in bottom position. Turn heat to 450 degrees and allow stone to heat for at least a half hour before placing dough on stone.
Add 2 T olive oil to large frying pan on med heat.
Add shallot and bell pepper. Saute for 5 minutes, stirring occasionally.
Turn heat to med/high and add asparagus spears artichoke hearts (if packed in water, place between two paper towels and press out excess water)
Saute for 3 more minutes, then add corn. Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat.
Remember the dough recipe above makes two 9" pizzas so use half the ingredients on each pizza.
Roll out pizza dough on floured surface, the shape doesn't need to be perfect.
Spread a thin layer of corn meal on paddle. Place dough on pizza paddle.
Spread a thin layer of tomato sauce on dough. Sprinkle with a layer of Parmesan cheese then a layer of mozzarella cheese, add grilled veggies, bake on preheated pizza stone for 9 minutes.
Use pizza paddle to remove, allow to rest for one minute, slice and serve.
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Post tags: Main course, vegetarian,