Recipe: Artisan Bread In 5 Minutes Pizza

I love homemade pizza. It’s easy, yummy, and totally customizable. It’s my go to for feeding a crowd since you can accommodate different dietary needs and when you’re unsure about how much food you’ll need it’s easy just to have all the stuff on hand and make it as needed.

I didn’t realize I hadn’t shared my ‘recipe’ with you guys until Erin from Lavender and Lemondrops asked me about it after seeing me mention the pizza in one of my What’s For Dinner posts. Thanks Erin for the motivation!

I use Artisan Bread in 5 Minute’s basic bread recipe. If you’ve never made this kind of dough let me just say it’s fantastic. All you do is stir up the ingredients let rise and then you keep it in your refrigerated for up to two weeks or so. You can use it as pizza dough, add some sugar for cinnamon rolls,  or just form it into a loaf for some delicious home made bread.

How to Check Your Yeast

If you’re like me you go through phases of yeast bread making and focusing on other stuff. I found not 1 but 2 expired jars of yeast but I didn’t want to waste them so I just did a small proof test!

Just add 1/2 tsp yeast to 1/4 C warm water and leave it for a few minutes if it starts to bloom and poof up it’s good to use. If it stays unchanged it’s gone bad.

I did this on 2 years expired yeast and my friend did it on 8 years expired yeast and guess what? They both performed perfectly both in the test and for baking! So don’t throw away yeast without testing it!

Prolong your yeast even more by keeping it in the refrigerator or freezer. Mine was in the fridge door this whole time.

Basic Dough Recipe

 This recipe makes two 1-lbs loaves or 4 small pizza crusts. I love rising my dough in one of these kitchen prep dough rising containers but you can use anything that will hold about 6 quarts for the full recipe and 3 quarts for a half recipe! There are lots of options and some square ones but make sure you grab a lid for easy storage too!

Basic Dough Ingredients

• 3 1/4 C all purpose flour
• 1.5 C lukewarm water
• 2 1/4 tsp salt
• 2 1/4 tsp yeast
• 1 TBS italian seasoning (optional, don’t add if you may want to use the dough for something sweet)

Bread Dough Directions

1. Combine all ingredients in a container big enough for it to double in size preferably with a lid but you don’t want the container to be airtight.
2. Allow to rise uncovered until collapes about 2 hours.
3. Refrigerate until ready to use.
4. For pizza I cut this into 4 chunks, form balls and roll out thin and allow to rise about 3o minutes. Then I put each crust on a piece of parchment paper top with sauce and toppings and cook at 425 F for 15- 20 minutes (until crust looks cooked and cheese looks browned). You can totally put the toppings on while it’s rising too!
5. If you want to cook the dough as bread shape it and then let rest for 40 minutes. Roll sized pieces should be cooked at 450 F for about 20 minutes and loaves (free form or in a pan) should be cooked for about 30 minutes. You can tell that it’s done when it looks nice and browned on the top and when you tap it on the bottom it sounds hollow.

The dough can be kept in the fridge for up to two weeks or you can freeze the dough.

How to Make Pizza from Basic Dough Recipe

One of my favorite things about this dough is that it is so versatile. I make pizza from it all the time!

After you roll out your dough and put it on a piece of parchment paper. I like using parchment paper because pizzas can be kind of hard to transfer and with the parchment paper you can just lift it off and on the cookie sheet easily and it makes clean up a breeze.

First top with some pizza sauce. I LOVE Boboli’s prepackaged pizza sauce. The flavor is great and the packaging is convenient. I use one pack for two pizzas (my pizzas are a little bigger than a sheet of paper and the crust is pretty thin).

Then top with your favorite cheese and toppings. Here are a few of my favorite combos.

• Italian Sausage, Ricotta, taco cheese, and Fresh Basil (add the basil after cooking the pizza)
• BBQ  (add a spoonful of BBQ sauce to the pizza sauce), mushrooms, peppers, taco cheese and chicken if you want meat
• Artichokes, Mushroom, Taco Cheese and Brie (or Feta) and if you want some meat I love sausage or chicken with this

I always use some shredded cheese either mozerella or taco cheese (just whatever I have on hand) and then I like to add a more interesting cheese. Also I cook any meat before putting it on the pizza. And I find with uncooked veggies they do best if you put cheese on top of them.

What are some of your favorite pizza topping combos?

I love experimenting. Tell me all your classic or creative topping ideas! I recently tried pesto and shrimp and it was so good so don’t worry about it being too weird.

Artisan Break in 5 Minutes Pizza

Course Main Course

This is an easy recipe that can be customized to any toppings

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Ingredients 

1x2x3x

• 3 1/4 C all purpose flour
• 1.5 lukewarm water
• 2 1/4 tsp salt
• 2 1/4 tsp yeast
• 1 TBS italian seasoning optional, don’t add if you may want to use the dough for something sweet

Instructions

For the Dough

• Combine all ingredients in a container big enough for it to double in size preferably with a lid but you don’t want the container to be airtight. Allow to rise uncovered until collapes about 2 hours. Refrigerate until ready to use.
• For pizza I cut this into 4 chunks, form balls and roll out thin. Then I put each crust on a piece of parchment paper top with sauce and toppings and cook at 425 F for 15- 20 minutes (until crust looks cooked and cheese looks browned).
• If you want to cook the dough as bread shape it and then let rest for 40 minutes. Roll sized pieces should be cooked at 450 F for about 20 minutes and loaf (free form or in a pan) should be cooked for about 30 minutes. You can tell that it’s done when it looks nice and browned on the top and when you tap it on the bottom it sounds hollow.
• The dough can be kept in the fridge for up to two weeks or you can freeze the dough.

For Pizza

• After you roll out your dough and put it on a piece of parchment paper. I like using parchment paper because pizzas can be kind of hard to transfer and with the parchment paper you can just lift it off and on the cookie sheet easily and it makes clean up a breeze.
• First top with some pizza sauce. I LOVE Boboli’s prepackaged pizza sauce. The flavor is great and the packaging is convenient. I use one pack for two pizzas (my pizzas are a little bigger than a sheet of paper and the crust is pretty thin).
• Then top with your favorite cheese and toppings. Here are a few of my favorite combos.
• Italian Sausage, Ricotta, taco cheese, and Fresh Basil (add the basil after cooking the pizza)
• BBQ (add a spoonful of BBQ sauce to the pizza sauce), mushrooms, peppers, taco cheese and chicken if you want meat
• Artichokes, Mushroom, Taco Cheese and Brie (or Feta) and if you want some meat I love sausage or chicken with this

Notes

• I always use some shredded cheese either mozerella or taco cheese (just whatever I have on hand) and then I like to add a more interesting cheese.
• I cook any meat before putting it on the pizza.
• With uncooked veggies they do best if you put cheese on top of them.

Love this recipe?Follow @RaeGunRamblings or tag #RaeGunRamblings!

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