When we visited my sister and brother-in-law for Mother’s Day weekend, we were treated to the most awesome homemade pizzas ever which were cooked to perfection in this Breville Crispy Crust Pizza Maker that is currently on sale for $149 on Williams-Sonoma.
First, here’s the pizza dough recipe that my bro-in-law used to create these delicious pizzas!
Pizza Dough (Wolfgang Puck)
- 1 package of active dry or fresh yeast
- 1 tsp honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpse flour
- 1 tsp kosher salt
- 1 tbsp EVOO, plus additional for brushing
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.)
- Turn the dough out onto clean work surface an knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled.)
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- On a smooth, un-floured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Note: When creating these pizzas, it’s important to remember to place the parchment paper underneath the dough before you roll it out, as it’s a bit tricky to do so afterwards.
Now for created the pizzas… since there wasn’t any pizza sauce on hand, my bro-in-law went with the next obvious option, pasta sauce.