Pizza Friday, part 3

Part 3 of Pizza Friday?! Yes, your dreams have come true. This may be the most important pizza post you ever read because I will give you the recipe I use for my pizza crust!

The best part about making your own pizza is the flexibility it offers. I originally got this recipe here and it is good, but I made some slight changes to make it just that much better. The dough has a nice depth without being too dense or heavy while also having a nice crunch on it.

Before I give the recipe I want to explain the importance of multitasking or prepping while making pizza. While your dough is rising you should be prepping your toppings. Nothing is worse than having the dough rolled out and ready to be baked to realize that your toppings aren't ready to go and then the dough over rises. Yes, dough can over rise.

Pizza Dough 
(adapted from Our Best Bites, link above)

3/4 cup warm water (105-115 degrees)
1/2 Tablespoon sugar
1/2 Tablespoon rapid rise yeast*
1/2 teaspoon salt, divided
2 Tablespoons olive oil, divided
1 teaspoon honey
2- 2 1/2 cups flour
garlic powder

In a mixing bowl combine water, sugar, and yeast. Let it stand for approximately 10 minutes or until the yeast starts to get bubbly/foamy.

Add 1/4 tsp salt and stir. Add 1/2 cup flour and stir until smooth. Then add 1 TBL olive oil, the honey, and the remaining salt. Stir and slowly add in the second cup of flour. If the dough is still sticky add in small amounts until the dough pulls away from the bowl and nearly doesn't stick to your fingers.

Spray a glass or metal bowl with cooking spray, add in the dough, then cover the bowl with a towel or plastic wrap. Allow it to rise in a warm (not hot...don't have it rise on or in a turned on oven) place.

PREHEAT your oven to 425 degrees.

Once the dough doubles in size, approximately 25 minutes, punch it down. Spray a cookie sheet** with cooking spray and roll out the dough onto the sheet. Once it is rolled out in a mostly circle shaped pizza, poke holes in the dough with a fork. Drizzle with the other tablespoon of olive oil and spread it out evenly (I use my fingers or the back of a spoon). Sprinkle with a pinch of salt and garlic powder.

 Add the sauce, cheese, and toppings. This is a good place to let your little ones help if they are interested. Mine, as you can see, is always interested.

Bake for 15 minutes or until edges are golden brown. If you're unsure if it is done, use a spatula to lift the pizza from the cookie sheet to see if the middle is cooked on the underside. If it is golden brown then it's done!

 *If you don't have rapid rise you can use regular yeast it will just take much longer to rise.
**I use a greased doughmaker cookie sheet or I use my silpat. I have never had a pizza stick before.

TIPS
-You can substitute half of the flour for whole wheat flour. I have done it many times and it turns out great.
-If you're going to use tomatoes, remove all the seeds by gutting the inside. If you don't do this your pizza will be watery.
-Don't add more than a few toppings on top of the cheese. It won't bake properly if you do.