As you’ve probably seen, there are a lot of options available for pizza crust, recipes and store-bought. We all get busy and need to take a shortcut now and again. I’m guilty of using the store-bought whole grain crusts for breakfast pizzas or for a quick supper. But, when I do find a little extra time or when we’re expecting company, I want to make a quality pizza. To do that, a pizzeria style pizza crust is essential.
This is one of the few recipes that I do not substitute in whole grain flour. The key ingredient to this crust is “00” flour. It’s ground very fine which gives it a soft texture and also adds elasticity to the dough. If you want to toss dough in the air like a real pizzeria (of course you do! Who wouldn’t want to!?), 00 flour is a must have :-).
If your dough doesn’t get stuck to the ceiling from showing off to your kids, you might consider flavoring the crust like I do. If you don’t like the extra flavor in your pizza crust, skip that step. Our family loves extra flavor, so we add garlic and herbs into the crust and an extra sprinkle on top.
Today, the kids helped me mix up pizza dough for the boys’ upcoming birthday party. I can’t believe they will be 3 already!! It went sooo fast, except for the sleepless nights, those seemed to last FOR – EV – ER. Seriously though, it seems like yesterday when we were in the ultrasound room, in shock and utterly speechless after we found out we were pregnant with triplets. For those of you wondering, yes they are 100% natural identical triplets, which is quite rare. In pictures you will notice that they do look slightly different, that’s due to the rare virus they contracted as infants. But their DNA is exactly the same! This birthday is a big milestone for our family and we couldn’t be happier to be celebrating our 3 little miracles turning 3! I’ll be sure to write about the food and decorations from their big day, which pictures of course J
As many of you likely know how busy it gets when hosting any type of party that involves food, we make up the pizzas ahead and freeze them. To do this, I bake the crust alone at 450F for about 5 minutes. Let cool for a good 20 minutes. Assemble the pizza to your preference. Once the pizza is complete, wrap it in cling wrap to hold in moisture and then wrap again with freezer paper. This method works great for busy parents who like to prep meals ahead.
To get started, here is a list of supplies you will need:
AGE APPROPRIATE COOKING TASKS
Every child’s ability varies depending on maturity or cognitive and physical ability. Parents need to use their own discretion when assigning tasks. These are general guidelines for the Pizzeria Style Pizza Crust.
18 months – 3 years old
- Name and count ingredients with child
- Scoop ingredients together
- Help knead dough
- Cover dough with kitchen towel
- Punch down the dough after doubled in size
- Dust work surface with flour
Ages 3 – 5 years old
- All of tasks from younger than 3 years old
- Measure and count ingredients
- Mix together ingredients
Ages 6 – 7 years old
- All of the younger tasks
- Divide the dough into 8 pieces equal
Ages 8 – 9 years old
- All of the younger tasks
Age 10 – 12 years old
- Should be able to complete all tasks to this recipe with adult supervision
- Wash everyone’s hands!
- Clean all work surfaces before starting.
- Leave tasting until the end. Your child(ren) might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
- It is okay for your kitchen to get a little messy.
- Keep in mind that your child is learning, so patience is key!
Pizzeria Style Pizza Crust
- 1 1/4 cups warm water
- 1 1/4 ounces package yeast Active Dry
- 1 1/2 teaspoons sugar
- 3 1/2 cups "00" flour
- 1/2 tablespoon salt
- 1 teaspoon garlic powder
- 1/2 tablespoon dried basil
- 1/4 cup olive oil
- cornmeal for dusting
- Combine warm water and sugar into a glass bowl. Stir until the sugar is completely dissolved. Add yeast and stir. Let sit for 2 minutes. A foam should start to form on the top. This means the yeast is working.
- Combine flour, salt, garlic powder and basil in a large bowl and mix together.
- Create a well in the center the flour mixture and add the yeast mixture and oil. Stir the wet ingredients into the dry ingredients. When you can no longer mix with a spoon, switch to mixing with your hands. Do this until the dough pulls away from the bowl. Transfer dough onto a floured surface and knead, while adding as much flour until it no longer sticks to your hands. Place dough in a lightly oiled bowl and cover with a towel. Let sit for 1 1/2 - 2 hours in a warm spot in your house.
- Once it has doubled in size, punch it down. Form into two even balls of dough. If you are making this dough ahead, this is the time the dough could be refrigerate for the next day or frozen for a later date. If you decide to store the dough, make sure the dough gets to room temperature before using.
- Cover the dough with a towel and let it set for 15 - 20 minute.
- Now start stretching the dough. It can be helpful to use a large floured work surface. Stretch the dough to you desired thickness of crust. Try not to over work the dough.
- Before placing the dough on the pan, sprinkle cornmeal onto the pan to prevent sticking. Press the dough to fit your pan. To get a nice crispy crust, try heating your pan in a 450F oven before adding the dough.
- Assemble your pizza with your desired toppings and bake in a 450F oven for 5-10 minutes.
- *If you want to freeze your homemade pizza, bake your crust first, then add your toppings. I will wrap in cling wrap followed by freezer paper.