Entertaining with kids and food can be a challenge. You spend hours and hours fixing a meal to impress. Then the kids refuse eating what you make. After thirty minutes of telling them they will eat it or they will be hungry later you finally give in and throw some chicken nuggets on so that you can enjoy your now cold meal.
Instead of the above happening I gave in and decided on a pizza night with friends. I am not against frozen pizza or take out but there is something about homemade pizza that is just irresistible no matter your audience. Having never made dough from scratch I had to do some research online. I adapted this recipe from none other than Emeril Lagasse. Although it is probably safe to say that he does it much better!
What you need:
- 1 package of active dry yeast
- 1 cup warm water (110 degrees – warm to touch on the wrist – if the water is too hot it can kill the yeast)
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 2 3/4 cups flour for the dough + approximately 1/4 cup for the surface to knead the dough
How it comes to life:
- Combine yeast, water, olive oil, and salt into a large bowl. Stir approximately five minutes. Using a Kitchenaid mixer with a hook slowly add in the flour and mix on low until the flour is incorporated. Increase to medium speed until a ball starts to form. The dough should not be sticky or crumble. If it is sticky add a dash of flour. If it crumbles add a touch of water.
- Place the dough ball on a lightly floured and begin to knead until the dough is smooth.
- Place the dough into a large bowl and lightly coat with oil. turn the dough over to ensure you coat the entire thing. Cover it with a damp towel and set it in a warm place to rise. I let mine rise a little over an hour.
- While this dough was rising I did the above steps again and made a second batch.
- Preheat the oven to 500 degrees with a pizza stone inside. My pizza stone is Pampered Chef and I love it!
- Once the dough has risen, divide the dough into two. Roll each into a ball and place them on a lightly oiled cookie sheet and cover one more time with a damp towel. Let it rise for another 15 minutes.
- You have the option of making two small pizzas or combining the dough and making one large. I chose to make the large.
- Shape the dough on a lightly floured surface and then transfer to the hot pizza stone.