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I was working through some review items and came across the Head Chefs Pizza Pan and Pizza Wheel and thought well why not make some pizza! My first dance with the culinary world was in bakery and we spent 5 weeks making breads. I know breads, very very well. I am not scared of yeast but I do worry my house is too dry sometimes for proper rising. At any rate I needed to make some dough so that my kids could make some personal pizza’s.
Items to note: I always refrigerate my yeast. yeast hates being cold and it also hates sitting for over 6 months. I get it by the jar. 2 1/4 TSP of yeast from the jar is equal to one packet of active dry yeast. Also if you want the more authentic pizza joint bottom, line the pan with some semolina flour. Also for this I strongly urge using a stand mixer with a dough hook its just so easy.
Perfect Pizza Dough
Ingredients:
- 1 C. HOT water (110 degrees F or 45 degrees C)
- 1 pkg. active dry yeast
–
- 2 C. Bread Flour
- 2. tsp. white sugar
- 2 tbs. olive oil
- 1 tsp. garlic powder (or fresh minced if you wish)
- 1 tsp. Italian seasoning
- 1. tsp. salt
Instructions:
- Dissolve the yeast in the water and let it set for ten minutes, it will thicken slightly
- Pour the yeast mixture in the mixer bowl
- Add the flour and other ingredients leaving the salt for last, the salt will kill the yeast with direct contact so make sure its last to go in.
- Beat the dough into a stiff ball. if it sticks use a little olive oil on your hands and it will come off.
- Cover and let rise to double size, which takes about 25-30 minutes.
- This recipe made 3 personal 8 inch pizza’s but would make 2-12″ pizza’s as well.
For Pizza:
- Heat oven to 375 degrees
- Roll your dough into a round shape with a rolling pin on floured surface if desired OR shape the dough in your hands just working in a circle letting the dough gently stretch.
- Place on your pan, make sure you leave some extra at the edges if you want a thick crust there, then add your toppings, Bake for 15-20 minutes.
And while you are at it, the kids love using the Head Chefs Pizza Wheel:
I on the other hand have to wonder why it needs a butt? 
- 1 C. HOT water (110 degrees F or 45 degrees C)
- 1 pkg. active dry yeast
- 2 C. Bread Flour
- 2. tsp. white sugar
- 2 tbs. olive oil
- 1 tsp. garlic powder (or fresh minced if you wish)
- 1 tsp. Italian seasoning
- 1. tsp. salt
- Dissolve the yeast in the water and let it set for ten minutes, it will thicken slightly
- Pour the yeast mixture in the mixer bowl
- Add the flour and other ingredients leaving the salt for last, the salt will kill the yeast with direct contact so make sure its last to go in.
- Beat the dough into a stiff ball. if it sticks use a little olive oil on your hands and it will come off.
- Cover and let rise to double size, which takes about 25-30 minutes.
- This recipe made 3 personal 8 inch pizza’s but would make 2-12″ pizza’s as well.
About Candace Reid
Yum! I am horrible and always by premade, pizza dough and me are not friends lol. We love Head Chefs and their butts hehe
Nichol´s last article ..Fire Prevention Month…Check Out The First Alert “The Great Escape Sweepstakes And Combo Smoke and Carbon Monoxide Alarm Giveaway
Hehe the butts are funny I am like what do they need that for? LOL
Yummy! The pics are awesome too!
Not So Average Mama´s last article ..Saving Trees is Fine…
Thank you!!
I make homemade pizza probably once a month. My family loves it. I use a recipe that I got from my grandmother but I am always willing to try a new one. Thanks for the yummy looking recipe
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The pizza looks fantastic and the little “big Head” ‘s butt has made me laugh!
Just one question, though. How hot should the water be? I’ve always known that hot water will kill the yeast. Shouldn’t it be just warm?
110 degrees F or 45 degrees C, That is a good question and I am going to amend the recipe to reflect that its important!
I’ve probably mentioned it before but I hate working with yeast. I haven’t had a bad experience with it yet but I think I’m just more intimidated by it than anything. Your pizza looks awesome!
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Cat, just remember to keep it away from salt and always use warm water and it will work every time
I make “homemade pizza” a lot but I seldom make a good crust. I can’t wait to try this.
Very similar to my Aunt’s recipe, which is my all time favorite. May have to give this one a shot. Thanks for sharing.
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I have always loved pizza! And I am very grateful I found your recipe here, looks like I am about to taste another good tasting pizza! I will try this out, hope I can make this as good as yours… Thank you for sharing.
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I’ve been buying our pizza crust in the handy add water only variety, but this recipe looks easy enough to try.
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Thank you for sharing! I’ve been slacking on y homemade pizzas lately and needed a refresher. I’m sure my boys will appreciate it, too!
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