Specialty Pizza – Made by You

Who doesn’t like pizza? Even after I became lactose intolerant I couldn’t resist the chewy goodness of a freshly baked pie. After more than a few stomach aches, I taught myself to make my beloved pizza at home. Thankfully, making pizza is basically the easiest thing ever.

DIY Pizza Dough
If you’re feeling adventurous, you can likely make a pretty good pizza dough with ingredients that you have around the kitchen.

  • 3 1/2 to 4 c flour (plus more for rolling)
  • 1 tsp sugar
  • 1/4 tsp active dry yeast
  • 2 tsp kosher salt
  • 1 1/2 c water, 110 degrees F
  • 2 TBSP olive oil

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease the mixer bowl (or another large bowl if you’re into doing dishes) with a bit of olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it rise for about an hour. The dough should have about doubled in size. Divide it into 2 equal pieces and let them rest for 10 minutes before rolling out.

Top it Off
Now that you’re all rolled out, it’s onto the important part – toppings! I personally love salty toppings (Hawaiian pizza confuses me) so I’m sharing my favorite combination. Prosciutto, arugula and goat cheese.

  • 1/2 c arugula
  • 2 slices thinly cut prosciutto
  • 1/4 c goat cheese
  • 1/4 c mozzarella

This is pizza so feel free to add or subtract ingredients or adjust the amounts according to your taste. Bake at 375 for about 15 minutes (depending on your oven).