Tomato and Feta Pizza
Dinner, Home, Recipes

Pizza with Homemade Crust

Pizza. I don’t think I have ever met anyone who doesn’t like pizza. And frankly, I’m not sure I want to!

This recipe was given to me by my mom – and while it is a pretty generic recipe – it will always have a place in my heart.

Growing up, Friday nights were pizza nights. No question about it. Usually it was takeout, but every now and again I would convince my mom to pull out the KitchenAid mixer and make it from scratch. As I got older, I moved from “toppings supervisor” to helping with the dough. I learned everything from the importance of feeding the yeast to why you have to let the dough rest – things that come naturally, today.

Now that I know the dough recipe like the back of my hand, I have reverted back to mastering the toppings. My current go-to is tomato, feta, and basil. Yum! When I’m feeling really fancy, I’ll add arugula and a drizzle of olive oil on top (after baking). The arugula adds a peppery flavor that I love!

Tomato and Feta Pizza

What You Need:

For the Dough
1 packet active dry yeast
1 cup very warm water (between 105-110°)
1/4 cup sugar
2 1/2  cups flour
1/2 cup corn meal
3 tbsp garlic powder
1 tsp salt
2 tbsp vegetable oil (plus a little extra for the bowl)

Laura Jean’s Choice of Toppings:
3/4 cup tomato sauce
1 thinly sliced tomato
finely chopped basil
1 cup feta
1 cup shredded mozzarella

What To Do:

Preheat oven to 450°

Mix the sugar and active dry yeast.  Add the water (Make sure your water isn’t too hot!) and let the mixture sit for a minute or two.

In a separate bowl, mix the remaining dry ingredients.

In a stand mixer, combine your yeast mixture with the dry ingredients. Add in the dry mixture slowly so you don’t cover your counter tops! (I may have done this once or twice…)

Add in the vegetable oil and mix until the dough is firm.

Coat the inside of a mixing bowl with vegetable oil. Not too much – just enough to keep the dough from getting sticky. Place the dough in the bowl, cover with a kitchen towel, and let it rest for about an hour on your counter top or up to overnight in the refrigerator.

After about an hour, your dough should have doubled in size. If it’s not there yet, let it sit a while longer. Sometimes the level of humidity can affect how plump the dough gets. On a floured surface, roll out your dough. (If refrigerated, let the dough come to room temperature before working with it.) Add toppings as desired.

A pizza stone makes all the difference – use one if you have it!

Bake for 13-15 minutes or until the crust is golden brown.

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