My simple homemade pizza dough

It’s pizza night at my house. I make the dough fresh using a recipe from “The Gourmet Cookbook”, edited by Ruth Reichl. Then I top it with Rao’s pasta sauce and chesse and veggies.

I use a fast-rising yeast so it only takes about 45 minutes to rise. I get a good 12-14 inch crust.

This is a picture of my dough before baking.

Poke holes in the dough before baking.

Also, I use unbleached, all-purpose King Arthur flour. It has a nice texture and is very easy to work with. It is the only flour that I use to make pizza dough.

You’ll notice that I poke holes in the dough. I do that to prevent it from bubbling up, something I learned when I worked in a pizza joint years ago. My oven isn’t so great, so I bake the crust only for about 10 minutes before adding the toppings. That way, the crust doesn’t come out soggy.

This is the finished product. We loved it. It’s gone. It’s in my belly. We topped it with red onions, orange bell peppers, mozzarella and parmesan cheese, and about 3 ounces of andouille sausage.

This is a picture of the pizza that I made.

Ready to serve!

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