I love making homemade pizza.
Homemade pizza dough is easy to do, and in less time than it takes for delivery, or to drive to Little Caesar’s and pick some up, I can have fresh homemade pizza on the table.
I like using all whole wheat, all white, or a combination of the different flours to mix it up for my family. It all just depends on my mood. Our favorite recipe is using organic white flour, canned chicken, and monterey jack cheese.
I love using Bob’s Red Mill products
because they are a brand I can trust. I trust that their products are gluten free when they say “gluten free” and I trust that their grains and other products are organic. My family knows that they love the taste and texture of this organic flour, and I feel good about serving it as well.
For the crust
- 1 cup warm water
- 1 Tablespoon yeast (I used dry active
- 1/4 cup sugar
- 1/4 cup oil (olive oil tastes best to me, but coconut oil or melted butter work great too)
- 3 cups of Organic White Flour (you can also use whole wheat, or any combination of your choice of flours)
- 1 tsp salt
- 2 cups monterey jack cheese
- 1/2 cup shredded chicken, either canned or fresh cooked and shredded
Begin by placing the warm water, yeast, sugar and oil in a mixing bowl.
Allow the yeast to dissolve and begin to “proof”. Place the mixer on low, and add in the flour, 1 cup at a time and salt, alternating. Mix until it comes together and turn mixer on medium and knead for 7 minutes. You want the dough to become a smooth ball.
Place the ball in an oiled bowl and allow to rise for about 5 minutes.
You don’t want to let it rise too long, or it will become more bread like and be a bit heavier as a pizza crust. Carefully roll out the dough on a parchment paper to about 1 inch thick or so.
You’ll want to “dock” the dough, or add in some air holes with a fork. This allows the air to escape and your dough to stay flat when baking.
Place this parchment sheet on a baking sheet. If you have a pizza stone, you can certainly use that over the parchment paper and baking sheet. I just happen to not have one any longer, since it broke.
Preheat the oven to 425°F and place the dough in the oven for 10 minutes.
This is known as “parbaking” and will help the crust to fully bake once the toppings are placed on it. After 10 minutes, remove the crust and add your toppings. We like to add 1/4 cup cheese, then the chicken, then top with remaining cheese.
Bake for 10 minutes on the parchment sheet and baking sheet. Then, CAREFULLY, slide the crust off the parchment sheet to finish up directly on the oven rack.
This helps create a nice and crispy crust. Bake for another 10 minutes, or until the cheese is golden brown. Remove from the oven and allow to cool for 5 minutes before cutting and serving!