In case you didn’t get it from the title this is the BEST EVER cheese pizza.
Patrick and I have been doing this thing where we don’t eat out except for on the weekends. It was easy for us to get in the habit of stopping on the way home to pick up dinner and it can add a little extra stress to the wallet and waistline.
One night last week I had the plan to make cheese pizza. Cheap. Easy. Delicious. I did a quick google search for pizza dough and Pioneer Woman’s pizza crust came up. We all no P-Dub is my homegirl but she failed me for the first time with the pizza dough. It was awful. I knew something was wrong when it didn’t call for any sugar…especially honey. I used to make hundreds of pizzas a night so I actually get to have some say on this. Oh it was so sad. Since it was too late to start something else Patrick and I broke our cooking streak and went to Cook Out. God wanted us to have Cook Out.
The next day I tried again with my favorite dough recipe. Don’t ask me why I didn’t do this the first time.
Best EVER Cheese Pizza Recipe
For the dough you will need:
-2 TSP active dry yeast
-1 TBSP Honey
-1 Cup Warm Water
– 1 TSP Salt
– 2 TBSP Olive Oil
– 3 Cups All Purpose Flour
Combine the yeast, honey and water in a mixer bowl and let sit until the top is foamy. Around 10 minutes is a safe bet. Make sure to use warm (not hot) water! Yeast are kinda picky about that..
Add the salt, olive oil, and about half of the flour and combine. Start the mixer on low and incorporate the rest of the flour in batches. Then turn the mixer to medium-high for 5 minutes. The dough will be a bit sticky but that will get better as it rises. Cover it with a tea towel for at least an hour. The more it rises the easier it will be to toss or roll into your desired size. I typically use this whole recipe to make one very large pizza. If not I will use the extra to make bread sticks. (Roll into stick, brush on olive oil, season).
While the dough is rising now comes the sauce!
- 1 yellow onion
– 2 cloves garlic
– 1 TBSP butter
– 16 oz tomato sauce
– 6 oz tomato paste
-1 TBSP Italian seasoning
– 1 TBSP dried oregano
– pinch of sugar
– 1/2 TSP salt
Sweat the onion and garlic in the butter until translucent. Add the rest of the ingredients, bring to a boil, and then reduce heat and let simmer for about an hour with a lid. Once its done, blend it until smooth and store in the fridge.
When the dough is ready go ahead and shape it to the desired size. I have never had as good of results as I have with this pizza pan. As far as I’m concerned don’t even bother with a stone! It never cooks evenly in a traditional oven.
Use a 1/3 cup measuring cup to add the sauce. Dump the sauce in the center and then use the flat bottom of the meaursing cup to spread out the sauce in a spiral pattern. Get almost to the edges!
Add a heaping cup of mozzarella cheese and spread it out. If you’ve made about a 15-18 inch pizza this should be enough to melt and cover the whole pizza. You should still be able to see a lot of sauce through the shredded cheese!
Heat your oven to 475 and bake for about ten minutes. This will differ depending on your oven so keep a good eye on it. If you see big bubbles forming while its cooking just open the oven and poke the bubbles with a knife. Unless you like the bubble pieces that is. Use a spatula to check the bottom of the pizza before you pull it out. This is the easiest way to check for doneness. It should be a golden brown and crispy.
When its done top it with some basil and serve!