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Pizza Mia!


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The secret to drool-worthy homemade pizza? It’s all about nailing that crust! And guess what—an epic crust starts with the perfect flour. The right flour makes your dough soft, chewy, and oh-so-flavorful, turning your pizza dreams into reality. Curious about which flour will make your pizza truly next level? Head over to my blog, Flour Power, for my favorite picks and game-changing tips. Trust me, once you master the crust, the rest is a piece of (pizza) cake! Whether you're team thin and crispy or love a thick, fluffy base, it all begins here. Happy pizza-making, friends! 


INGREDIENTS


Crust:

▢ 2 cups warm water

▢ 2 tsp apricot jam (100% fruit)

▢ 1 pkg pizza active yeast

▢ 1/2 tsp salt


Sauce:

▢ Oil Free Pesto       OR


Toppings: See #6

▢ Penzey’s Italian Herb Seasoning


METHOD


  1. Combine water and jam in large bowl and whisk until jam is fully melted.

  2. Sprinkle one packet of pizza yeast onto the warm water mixture. Allow to ferment for 20 minutes. Mix in salt and flour until kneading consistency (I use speed 2 on my KitchenAid stand mixer and dough hooks (easy peasy) for 2 - 3 minutes).

  3. This recipe makes 2 large crusts. Sprinkle flour on counter, roll out dough onto the counter, divide into 2 balls. Roll one ball out to thickness and size desired. Place on pizza pan and prebake at 400 degrees for 8 minutes.

  4. Pick sauce (pesto or marinara recipe) and cover the crust with a generous layer.

  5. Pile on your toppings and cook at 400 degrees for an additional 10 - 15 minutes. (Longer time for thick pizza.) Watch the pizza to remove once it's browned on the edges and toppings are warmed through. Slice and enjoy!

  6. Toppings: What’s in my kitchen? It goes on top. Any or all of the following plus more: sliced mushrooms, yellow or red onion slices, diced pineapple, basil leaves, orange or red bell pepper slices, tomatoes sliced/diced or halved cherry tomatoes, olives, arugula or spinach, scallions.

  7. Optional: 90% Rule:  Here is the point of reckoning – if you are still good on the 90% rule and would like plant-based cheese on your pizza, pour a thin layer of Miyoko’s Mozzarella Cheese on top and/or spread 8 oz of plant based mozzarella shredded cheese on top. Bake as above.


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