Pizza is a staple. My weakness. My Achilles heel. Therefore, we eat it about once a week. Good pizza with fresh ingredients. (No “Hot & Ready” nonsense…. What is that? Gross.)
This used to run us about $19 a week.
But I’m going to tell you how to make an even better pizza for just $3.03! And it’s not hard. Trust me, if it was I wouldn’t be doing it.
I have tried dozens of pizza recipes and finally made my own. I call it “Save Your Life Pizza” because it saves 1.) Time 2.) Money 3.) Sanity. For just $3.03… does it get better than that?
So, off we go!
Here are the ingredients in the order you want to put them in your mixer with the dough hook attachment:
1 ¼ Cup Warm Water (think baby bath water)
3 teaspoons yeast
2 Tablespoons Extra Virgin Olive Oil (in a pinch I’ve used vegetable oil, but don’t tell the Italian I’m married to that!)
3 ¼ Cups Bread Flour
1 ¼ teaspoon salt
1 ½ teaspoon Onion Powder
1 ½ teaspoon Garlic Powder
Mix on low until the dough is wet.
Then, kick that baby on high for about 2-4 minutes. You can’t over-knead this, I like a very light and flaky crust so I usually knead it for 4 minutes.
Next, take the dough out of the bowl, drizzle a little olive oil in the bottom of the bowl, place the dough back in the bowl, and flip it over. (There should be a layer of olive oil at the top to keep it from drying out.) Put a clean, dry towel over the bowl and let rise for an hour.
(Here’s the part where this recipe saves TIME – you don’t have to let this one rise. Especially if you like a thinner, more dense crust – if you are in a hurry, skip the hour rise step and go immediately to the rolling out. However, if you like a really fluffy crust – definitely let it rise!)
After an hour, place the dough on a lightly floured surface and roll out. (Meanwhile, preheat your oven to 425F.) I love my silicone rolling pin because the dough doesn’t stick to it and it means I don’t have to add a ton of additional flour to my already perfect pizza dough.
After rolling it out, put it on your pizza pan. I use a 16” pizza pan with holes in it. Mainly, because I prefer a pizza crust that is doughy on the edges and nice and crispy in the center. This baby does the trick!
I will use my fingers to push the dough around the outside so the edges have a “breadstick” thickness to it. Use a fork to poke a generous amount of holes on the bottom (not the edges) of the dough.
Put the pizza crust in the oven for 6 minutes.
After 6 minutes, take it out and add in your toppings. I do them in this order: Pizza Sauce (I use premade stuff, because I haven’t found a recipe that tastes as good. But I’m still looking!), Mozzarella cheese, onions, green peppers, fresh basil, mushrooms, pepperoni, pizza seasoning (you can use Italian), and then a sprinkle of more cheese.
Put pizza back in the 425F oven for 14-16 minutes. I consider ours done when the crust is golden and parts of the cheese are browned.
Now you can also place the crust in the fridge until you’re ready to serve it – trust me. You want to eat this freshly out of the oven. If you do bake it from refrigerated, you need to add an extra minute on to the bake time.
This pizza is so good – I completely forgot to take an “AFTER” photo to show it to you in all it’s yummy goodness. I’ll try to remember to take a photo the next time I make it. No promises! When this comes out of the oven, I am counting seconds until it’s in my mouth.
I have no self-control when it comes to this pizza.
What makes this pizza so cheap for us is we often use frozen vegetables leftover from other recipes and herbs from our garden. So the most expensive part of this pizza is the sauce ($0.98/jar and we use 2/3 jar) and the mozzarella (purchased from Sam’s Club.)
Please please please never buy pizza again. Just by making this pizza and not ordering it we saved $830.44/year!!
And it tastes so much better.
But you tell me. What do you think?