Let me start by saying this pizza dough will not rival your favorite pie from the family-run pizzeria downtown or around the corner. However, this recipe will set you up a lifelong interest in experimentation and perfection so that one day soon your dough will. Nonetheless, it will be delicious and you will have made it from scratch which is a huge win. With that preface let’s get to the details.
I’ve always been a comfort food addict and when it comes to pizza there is nothing better. Throughout this pandemic, my need for foods like chickpea and broccoli coconut curry, sweet potato rice bowls with all the fixings, and marshmallows have run rampant as I find a way to cure the anxiety of working in the chaos. Cooking something from scratch while listening to a podcast has become a guilty pleasure of mine and pure therapy. Pizza, however, is not something I’ve been able to find comfort in without donning a mask and working through the confusion of do I go in, are they coming out, how to do I pay, and lastly sanitize then sanitize again……..okay just hand me a Clorox wipe from the basket in the back to wipe everything down one more time. That is until I really decided to try making my own pizza. After reading through countless recipes and instantly getting discouraged I finally settled on starting slow.
Although I knew the texture and appearance might be different, I found the idea of not having to use yeast a much more feasible option for a first-time pizza maker like myself. Making the dough reminded me of making Christmas ornaments in school. You know the salt dough ones that I’m sure every parent has a ton of. It has been that long since I’ve really done anything close to making dough and I can only imagine I was just as messy as a child as I was making this pizza dough. Flour was everywhere on the counter and on my phone. The dough itself came together really quickly and after the long day I had, it was a win to find myself successful. Stretching it was interesting and I kept creating weak points which resulted in holes that I then had to fix but ultimately just ran with it because I was getting hungry and kept nibbling on the sauteed topping. Finally, everything was put together and the pizza, my very first pizza, was making its way into the oven.
The whole creation process took about 20 minutes and baking the pizza was about the same. I’m sure the more I do this, the amount of time will begin to decrease but as someone who loves to cook, the prep time and the process felt extremely quick. Before I knew it the pizza was coming out of the oven and before it could cool I was ripping through it with the pizza cutter and nestling down into the couch to watch some TV plate in hand.
A few notes to consider as you embark on your pizza journey.
- I do not own a pizza stone or pizza sheet so I had to use my all-purpose sheet pan which is why my pizza is rectangular for one and also why it’s not as crispy at first glance. If you cannot stomach the idea of a pizza without a super crispy crust and bottom then I suggest using one of the recommended sheets/stones for yours.
- I opted to stretch my dough to fit which resulted in a very rough and rustic styled pizza. Some parts were of a deep dish variety while others were closer to thin. I particularly liked this outcome but if you would prefer something more uniform do opt to roll out the dough. Please note that by using a rolling pin your pizza will be thinner and denser since any trapped air in the dough will have been released while hand stretching it allows for some pockets to stay intact while baking which results in an airy crust.
- Once the dough is ready to receive toppings the world is your oyster. I’ve used this recipe 4 times since my first attempt a few weeks back and each time I’ve tried a new layering process. The first time (see picture above) I completely forgot about the pizza sauce and opted to drizzle it on after all the other toppings were added. It was delicious. The last time (see picture below) I did not forget the sauce which I started with and then drizzled a little bit more after I added the last topping. You know what, that was delicious too. Because part of this cooking experience for me is therapy and experimentation, I have approached the task with the notion there are no rules, and every time my stomach has been pleased.
- The first time I made the pizza I was thrilled but being the greedy person I am managed to finish the whole irregular shaped pie in one sitting. I am a huge fan of cold pizza and the thought of driving to work at 3:30am with homemade cold pizza to nibble on with my coffee seemed divine so the next time I made the pizza I doubled the recipe (see pictures below). It really filled up my sheet pan and I ended up with an amazing deep dish garlic kale and ricotta cheese pizza that started my day on the right note. I am sure doubling the recipe would feed a family but it was just the right amount for my dinner, breakfast, and the usual nibbling by the hubby.
Continue on for the actual recipe and most importantly enjoy your pizza!!
- 2 CUPS all-purpose flour
- 1 TBSP baking powder
- 1 CUP water
- 1 TBSP olive oil
- 3/4 TSP salt
- Italian seasoning (optional)
- onion powder (optional)
- garlic powder (optional)
- olive oil
- minced garlic
- sliced onions
- chopped kale
- sea salt
- black pepper
- ricotta cheese
- shredded mozzarella
- pizza sauce/ homemade pasta sauce
- Before getting started with the dough, prep a saute pan with cooking spray (I used an olive oil one) and add your minced garlic and thinly sliced onions. Chop up your kale into manageable pieces and keep on the side.
- While the dough is resting begin to heat garlic and onions until onions are tender/translucent and then add kale.
- Stir until all is well combined and cook until kale begins to wither down. Remove from heat.
- Preheat oven to 425 F and line the sheet pan with parchment paper
- Mix together the flour, salt, and baking powder along with the optional ingredients if desired. The onion and garlic powder, as well as the amount of the Italian seasoning, is more to taste than anything specific.
- Add the oil to the water and stir
- Add the liquid to the dry mixture reserving 1/4 cup of water. Mix thoroughly until the dough begins to form a ball. Your ball of dough should not be too sticky and if so just add more flour a little at a time. The dough should also not be too dry. If this is the case add 1 TBSP of water at a time from the reserve until it moistens up.
- Turn dough onto a lightly floured surface and knead until well mixed ensuring no hard spots or dry flour patches. Let sit for 5 or so minutes.
- Stretch or roll dough to desired thinness but try not to make it less than 1/4″ thick.
- Lightly brush olive oil on the entire top of dough concentrating around the edges
- Spoon on your pizza/pasta sauce, if using, coating the top of the dough to your liking.
- Take your sauteed mixture and spread out evenly over the top of your dough
- Add your ricotta cheese by scooping out dollops and placing sporadically across the top.
- Next, add your shredded mozzarella evenly across the whole pie
- Bake for 15 to 20 minutes until cheese is melted and its browned to your liking