Grandma Marie’s Home made Pizza Dough


My Grandma Marie was the queen of pizza 🍕 making. For so long as I can keep in mind she made us her selfmade pizza each time we noticed her (we lived out of state). She would let me assist her with the dough and ready for it to rise was the toughest half. I like that this pizza is so flipping scrumptious and customizable, however that it’s merely made on a baking sheet and there’s nothing actually fancy about it.

Discover ways to make selfmade pizza dough with my Grandma Marie’s pizza dough recipe! You solely want 6 primary elements for this recipe.

sliced pizza on baking sheet

Our Information to Home made Pizza Dough Impressed By My Grandma Marie!

My Grandma Marie’s pizza dough recipe has been handed down from era to era and is actually a foolproof recipe for making 2 large sheet pan pizzas for households to share.

Rising up, we lived a few hours away from our grandparents. My grandma Marie was a 1st era Italian American and he or she discovered all the pieces she knew about pizza making from her mother, Antoniette. The recipe is primary, which is nice as a result of there have been all the time 4-10 grandkids serving to out once we’d make pizzas as an prolonged household.

I’ve vivid recollections of the kitchen being an absolute catastrophe and my grandma’s classic bowl she would place within the nook of the kitchen to let the pizza dough rise in.

One factor I like about my grandma is that measuring wasn’t her robust swimsuit 😂. “Slightly bit-a this and somewhat bit-a that.”

On this publish, I’m sharing all of my grandma’s secrets and techniques to creating good pizza dough plus ideas and tips for freezing the dough for later and what to high your pizza with.

Components You Have to Make Pizza Dough

Heat water– heat water is used to activate the dry yeast. Ensure that it’s round 110ºF.

Lively dry yeast – yeast is what helps the pizza dough proof.

Granulated sugar – somewhat little bit of sugar will assist steadiness out the salt and savory toppings.

All-purpose flour – be sure that to make use of all-purpose flour for this recipe. My grandma has 1/2 complete wheat, but it surely’s so a lot better with all-purpose.

Salt – don’t skimp on the salt!

Olive oil – you’ll want 1/2 cup of olive oil for this pizza dough recipe.

Different Instruments Wanted

  • 2 baking sheets
  • rolling pin
  • massive bowl
  • tea towel
  • Pizza cutter/scissors
hand kneading dough on surface

Easy Directions

  1. Activate the yeast: mix water, yeast, sugar, and 1 cup of flour in a big bowl. Whisk to mix.
  2. Combine pizza dough: Add the remainder of the flour and proceed to combine till the dough has shaped. You might want so as to add as much as 1/2 cup extra of flour in order that your dough isn’t tremendous sticky. It ought to maintain collectively and be not too sticky.
  3. Knead the dough: switch the dough to a floured floor and knead the dough till it’s clean and elastic. It’s also possible to add extra flour throughout this half if it’s nonetheless too sticky. Knead the dough right into a ball.
  4. Proof pizza dough: oil the underside of a big bowl and place the pizza dough ball on the underside of the bowl. Cowl the bowl with a tea towel and place the bowl in a cool, darkish place. Let rise for 1 hour. After 1 hour, the dough ought to double in dimension.
  5. Roll out the dough: Punch the dough down after which switch the dough onto a floured floor. Minimize the dough in half (keep in mind, this recipe makes 2!) and use a rolling pin to roll the dough balls out into the scale of a sheet pan. grease 2 sheet pans (when you’re making each pizzas) and switch the pizza dough onto the sheet pans. Work the dough all the best way to the sides of the pan.
  6. Proof pizza crust: cowl the sheet pans with tea towels and let proof for half-hour to 1 hour in a cool, darkish place. when you like a thicker crust, don’t punch the dough down. For those who like a thinner crust, punch the dough down.
  7. Prime: high the pizzas with pizza sauce, cheese, and your favourite toppings.
  8. Bake: bake the pizzas at 450ºF for 10 minutes. Then flip the warmth all the way down to 375ºF and bake for 15-20 minutes or till the underside of your pizza crust is golden brown and absolutely cooked.
dough rising in bowl

What’s proofing the pizza dough?

Proofing pizza dough is one other method of claiming “to let the pizza dough rise.”

Fast tip: For those who reside in a heat local weather, it could be heat sufficient to let the pizza dough rise on the counter. However, when you reside in a chilly local weather (like us) you may preheat your oven to 170ºF earlier than mixing the dough. When the oven reaches 170ºF flip the oven off after which place the dough within the oven for 1 hour to let rise.

What temperature do you cook dinner selfmade pizza on?

Cook dinner selfmade pizza at 450ºF for 10 minutes. Then, flip the warmth all the way down to 375ºF and cook dinner for 15-20 minutes.

Do you have to bake pizza dough earlier than including toppings?

There is no such thing as a must bake your pizza dough earlier than including toppings.

Do you must precook sausage earlier than including it to pizza?

My grandma by no means precooked her sausage earlier than including it to the pizza dough. Nevertheless, to every their very own!

When making selfmade pizza what goes on first?

Ensure that so as to add the pizza sauce onto the pizza dough earlier than the cheese and toppings. You are able to do the cheese or toppings subsequent, your alternative!

How have you learnt your pizza crust is finished cooking?

The underside of the pizza crust ought to be golden brown and the crust ought to be a tad doughy within the middle, however crispy on the sides.

pizza dough on baking sheet

My Favourite Toppings for Pizza

It doesn’t get extra basic than a sausage, inexperienced pepper, and onion pizza!

  • Pizza sauce: you may completely purchase pizza sauce from the shop or you should use our selfmade pizza sauce recipe.
  • Italian sausage – be happy to make use of delicate or spicy. Our #1 tip is that you simply do NOT must pre-cook your sausage earlier than topping your pizza.
  • Mozzarella cheese – every pizza will use round 2 cups of shredded mozzarella cheese.
  • Parmesan cheese – parmesan cheese provides your pizza a pleasant chew.
  • Inexperienced pepper – be happy to finely cube your inexperienced pepper or slice them into strips or rounds.
  • Onion – any sort of onion will work, we’re utilizing yellow. You should utilize uncooked or caramelized onions.

Extra Topping Concepts

  • Pepperoni
  • Mushrooms
  • Basil
  • Sliced tomatoes
  • Crimson pepper flakes
  • Shredded hen
uncooked sheet pan pizza
homemade pizza

Storing Leftover Pizza

You’ll be able to both retailer your leftover pizza in tin foil or in a freezer-safe gallon-size bag (my favourite method!).

reheat leftover pizza: evenly oil a baking sheet. Switch the pizza again onto the baking sheet and reheat within the oven at 350ºF for 5-10 minutes or till heat.

Freeze Leftover Pizza Dough

  1. Calmly drizzle your pizza dough with olive oil.
  2. Then, switch the pizza dough right into a freezer-safe bag and take away as a lot air as doable and tightly seal.
  3. Place the pizza dough within the oven for as much as 3 months.
pizza on baking sheet
Close-up of a cheesy pizza with sausage and green peppers.

Home made Pizza Dough Recipe

Grandma Marie’s homeamde pizza begins together with her selfmade pizza dough. You solely want primary elements to get began and it makes 2 large sheet pan pizzas!

Prep:3 hours

Cook dinner:30 minutes

Whole:3 hours 30 minutes

Fats 10

Carbs 41

Protein 6

Components

Pizza Toppings

  • 3 cups pizza sauce
  • 3-4 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese + extra for topping
  • 1 lb. floor Italian sausage raw and damaged into small items
  • 1 medium yellow onion finely diced
  • 2 medium inexperienced bell peppers finely diced
  • 1 tablespoon Italian seasoning
  • Crimson pepper flakes to style

Directions 

  • Start by including the water, yeast, sugar, and 1 cup of flour into a big mixing bowl. Whisk all of the elements collectively.

  • Subsequent, add 4 cups extra of flour, salt, and olive oil into the bowl and use a picket spoon to combine all the pieces collectively. If the dough continues to be too sticky to mould, add the remaining ½ cup of flour.

  • Calmly flour a clear floor and switch the dough onto it. Knead the dough along with your fingers till it’s clean and elastic. Type it right into a ball.

  • Drizzle a beneficiant quantity of olive oil into a big bowl to grease it. Then, switch the dough into the bowl and canopy it with a tea towel.

  • First proof of the pizza dough: proof of the pizza dough by preserving it in a heat, darkish place for 1 hour to let it rise.*

  • In the meantime, grease two customary baking sheets with olive oil and put aside for later.

  • After an hour the dough ought to be virtually doubled in dimension. Punch the dough down and switch the dough onto a floured floor.

  • Divide the dough in half after which use a rolling pin to roll out every half to suit a typical baking sheet. For those who solely wish to make 1 pizza, see the notes under on easy methods to freeze dough for later.

  • Second proof of the pizza dough: Switch the rolled dough onto the greased baking sheets and canopy with tea towels. Let the dough rise a second time in a heat, darkish place for one more half-hour to 1 hour.

  • After the dough has risen a second time, it’s time to determine how you want your pizza crust — thick or skinny. For those who like a thicker crust, don’t punch the dough down a second time. For those who like a thinner crust, punch the dough down once more along with your fingers.

  • Assemble your pizzas: use a spoon to unfold the pizza sauce onto your dough, leaving a few 1-inch crust. Sprinkle the mozzarella and parmesan cheese on high of the sauce after which add your toppings (onion, bell pepper, and Italian seasoning — or no matter toppings you want!).

  • Bake the pizza at 450ºF for 10 minutes. Flip the warmth all the way down to 375ºF and bake for a further 15-20 minutes or till the underside of the pizza crust is golden brown.

  • Let cool for five minutes after which slice. Prime with purple pepper flakes and extra parmesan cheese.

Suggestions & Notes

  • This recipe makes 2 sheet pan-sized pizzas.
  • The diet info is for JUST the pizza dough. 
  • Proofing the pizza dough: when you reside in a heat local weather, it could be heat sufficient to let the pizza dough rise on the counter. However, when you reside in a chilly local weather (like us) you may preheat your oven to 170ºF earlier than mixing the dough. When the oven reaches 170ºF flip the oven off after which place the dough within the oven for 1 hour to let rise.
  • freeze the dough for later: Take the opposite pizza dough and evenly grease the dough ball with oil. Place the pizza dough in a freezer-safe bag and tightly seal the bag and place the dough within the freezer for later.
  • You should definitely let your dough proof (rise) twice.
  • Each oven is totally different so you’ll want to verify in your pizza to make certain it isn’t burning, some stoves run sizzling.
  • Be happy to vary the pizza toppings to your liking.

Vitamin info

Energy: 285kcal Carbohydrates: 41g Protein: 6g Fats: 10g Fiber: 2g Sugar: 1g

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