REMEMBER WHEN PIZZA dough was strictly for pizza, and pizza was usually on Motzaei Shabbos? Now, garlic knots, quiches, meat pizzas, and even cinnamon buns are all fair game. Pizza dough is versatile and user-friendly any night of the week. Of course, there’s the frozen variety from the grocery store, and honestly, that usually works just fine. But the underrated fact about pizza dough is that it’s super simple to make and pretty foolproof. And you can’t compare the texture of homemade crust to anything else. Even better? Make any of these recipes ahead of time and freeze it for a different night. Like your own personal freezer aisle.
Contributed by Adina Litenatsky
In the warm embrace of my kitchen, my passion for changing and creating new recipes thrives. I cherish the moments I spend cooking and baking with my children, constantly adding new twists to our favorite recipes. This is a recipe that my husband and I created. We proudly call it “Dough” My Goodness Pizza!
YIELDS 2 MEDIUM PIES OR 25 MINI PIES
Mix all dry ingredients together, then slowly add the water until combined. Add oil and mix into the dough. Place the dough in a bowl and cover it with plastic wrap. Leave the dough to rise overnight in the refrigerator and use it within three days.
Contributed by S. Schon
My mom always made this pizza dough recipe. I’ve tried different recipes over the years but somehow always come back to this one. It’s a winner!
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