Total time of preparation: 55 minutes
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon sugar
- 1-1/4 cups warm water (110° to 115°)
- 1/4 cup canola oil
- 1 teaspoon salt
- 3-1/2 cups all-purpose flour
- 1/2 pound ground beef
- 1 small onion, chopped
- 1 can (15 ounces) tomato sauce
- 3 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 medium green pepper, diced
- 2 cups of shredded part-skim mozzarella cheese
Method of preparation
- In the bowl of your stand mixer, which is fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the yeast is foamy and dissolved.
This is known as “proofing” the yeast. Start again with active yeast if the yeast doesn’t dissolve.
- Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
- Knead for 7 minutes by hand or with your dough hook on low-medium speed, once all of the ingredients are mixed. If your dough is too wet, add up to 1/4 cup more flour.
Your dough should be smooth and elastic, after kneading. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Meanwhile, cook beef and onion over medium heat until no longer pink.
- Mould the dough into the shape of a ball and place in a large mixing bowl that has been coated lightly with olive oil; ensure all sides are coated by turning it over.
Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
- Heat up your oven to 200F. Then, turn it off and keep the door slightly open. This will be a warm environment for your dough to rise.
And after about 30 minutes, close the oven door to trap warmish air inside with the rising dough.
- In about 1 – 2 hours your dough will have doubled in size. When this happens, punch the dough down to release the air and divide in half.
Press each into a greased 12-in pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
- Bake at 400° for 25-30 minutes or until crust is lightly browned. Yield: 2 pizzas (3 servings each).
2 slices: 537 calories, 19g fat (7g saturated fat), 40mg cholesterol, 922 mg sodium, 64g carbohydrate (5g sugars, 4g fiber), 25g protein.
It important to know that every great pizza begins with a great crust. However, some like it thin, while some like it fluffy and thick.
This homemade pizza crust recipe is thick and chewy.