We still have pizza night with my family, but we have a serious pizza habit in this house! We were buying (and eating) lots of frozen pizzas, but even the plain cheese ones have loads of unhealthy ingredients. With a little effort, I’m able to make pizza crust at home and then use up loads of leftover ingredients as toppings. This makes two pizza crusts, so I make the second one as a stromboli or calzone and par-bake it for 10-12 minutes while we eat. While I usually plan on freezing them, we tend to have them for dinner or lunch the next day 🙂
Add yeast to warm water, let proof for 3 minutes. Mix together in the bowl of your standing mixer the flour, salt, sugar and olive oil. Stir in the proofed yeast and water. Mix on medium until everything is combined and then reduce speed to low and mix with the dough hook for 10 minutes. Oil two bowls with olive oil. Divide dough into two pieces and place in bowls seam side down. Cover with olive oil (it helps prevent a tough crust on the dough).
Place in a warm place away from drafts and let rise for an hour. Preheat over to 475, with either a pizza stone or a large baking sheet, edges down on the middle rack. After it is nearly doubled in size, flour your work surface. Working with one ball of dough a time, cover all sides in flour, roll out to a 10 inch circle. Top as desired 🙂 Using a upside down baking sheet, transfer to warmed pizza stone by shaking off well floured baking sheet. This did not work so well for us the first few times, so I also used a large spatula to help move the dough over.