During the snowstorm a few weeks ago, I was inspired to make pizza from scratch.  Unfortunately, everyone else must have had similar baking aspirations, because the only yeast available at the grocery store next to me was the giant container, not the individual packets.  Now that I am stuck with enough yeast to make bread to feed my entire neighborhood, I have been baking up a storm.  So, look for more bread recipes here in the coming weeks!

This pizza dough recipe is from my trusty Betty Crocker Cookbook, and it’s so good that I made it again this past week.  A time-saving tip is to make several batches of it, split it up into individual pizza portions, and freeze it.  Then, thaw it and roll it out when you’re too tired to do heavy-duty cooking.  For the pizzas here I kept the toppings basic with sauce, mozzarella, and pepperoni.  My favorite, however, is sauce, mozzarella, bacon, and pineapple.  Mmm…drooling a little just thinking about it 🙂

Ingredients Cost
2 1/2 to 3 c. all-purpose flour pantry
1 T. sugar pantry
1 tsp. salt pantry
1 package regular or quick active dry yeast (or 2 1/4 tsp.) $0.30
3 T. olive or vegetable oil pantry
1 c. very warm water (120 to 130 °F) pantry
1 T. shortening pantry
Pizza sauce $1.50
Mozzarella cheese $2.50
Pepperoni $2.00
Total cost (4 servings) $6.30
Cost per serving $1.58

In a large bowl, mix 1 c. flour, sugar, salt, and yeast.  Add oil and warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.  Stir in enough remaining flour until dough is soft and leaves sides of bowl.  Put dough on lightly floured surface.  Knead 5-8 minutes or until dough is smooth and springy.  Cover loosely with plastic wrap and let rest 30 minutes in a warm place.

Preheat oven to 375°F.  Divide dough in half, roll out each piece into a circle, and place on cookie sheets.  Add toppings and bake for 20-22 minutes or until crust begins to brown.