Pizza Dough (although I baked at 425, and only used 5 cups of flour)
I’ve been making homemade pizza dough for years. I keep finding recipes I like just a little bit more than the last I had tried. After a lot of reading, I think the key is not even in the dough ingredients so much as how it is made. The best rise, I read, is a cold one for at least a day. I have yet to have that much foresight, but someday I will. Above is the link to the most recent dough I made, which came out beautifully. I’ve also been adding a bit of pizza dough flavor from King Arthur Baking Co. Pizza dough freezes very well and is such a nice surprise to have on-hand.
I don’t know if I’ve spotted Alana Chernila’s buttery tomato sauce on the Internet, but it’s found in her book The Homemade Pantry. It’s about the easiest recipe out there and tastes delicious. Better yet, it freezes well.
We usually just use our home-grated cheddar on pizzas, because it’s there and it’s easy, and one of our kids doesn’t react well to mozzarella anyway.
A couple of our other pizza favorites:
keilbasa apple cheddar onion pizza
barbecued chicken pizza (I make the chicken in the InstantPot)
cheesy breadsticks (I used Parmesan/Romano cheese)
On special occasions, it’s fun to shape the pizzas into hearts or pumpkins or whatever the holiday calls for. Mini pizzas, rectangle pizzas, toppings and sauce as you like them. It’s not that we never get a pizza out, because there is still something quite amazing about one of those too, but I just love the versatility and creativity that a homemade pizza allows. And from an environmental view, homemade cuts down on boxes and packaging. If you haven’t tried homemade pizza, I highly recommend it!