Homemade Pizza Dough

We got hooked to pizza in Germany.  Our neighborhood shop is actually run by some Eastern European (maybe Russian?) men.  They used to laugh at my German – not in a mean way.  It was more like, “Yeah, we’ve been there.”  So they’d talk with their hands, and so would I.  Then I’d walk away with an incredible pizza for less than five bucks.

They have a large plastic container with dough in it.  They cut off a piece and roll it out in front of the window looking out on the town.

The best part of their pizza was something I’ve never, ever seen in the US, which is such a shame.  It’s so easy!  After the pizza is cooked, add fresh basil.

Wherever you go in Europe, order basil or tomato and basil pizza.  Skip the meat because trust me – this is the most incredible pizza experience you could have.

We’ve been getting fresh ingredients for pizza at the farmer’s market here in the US a lot lately.  About a month ago, farmers started bringing out their basil.  We’ve been happily eating pizza ever since.

So now that you know the KEY for the top of the pizza, how about some dough?  I use a recipe adapted from How to Cook Everything (the vegetarian version of the book).  We’ll double it when guests come over.  Or we’ll make one recipe, stick half in the fridge, and imagine we’re back in Germany with a fresh pizza any time we want.  Well except I’m the one who has to pull out the dough and roll it out.  No funny Russian guys to gesture with.

Homemade Pizza Dough

1 teaspoon instant or rapid-rise yeast
3 cups (about 14 ounces) flour, plus more as needed (I’m experimenting with various flours without problems)
2 teaspoons coarse kosher salt
1 to 1 1/4 cups water
2 tablespoons olive oil

Combine the yeast, flour, and salt in a food processor or bowl.  Slowly add water and oil as you mix.  The mixture should forma  ball that’s slightly sticky to the touch.

Turn the dough onto a floured work surface and knead for a minute.  Grease a bowl with olive oil and place dough in it.  Cover with a damp cloth and let rise until doubled in size (1-2 hours).  Or rise in the fridge overnight.

Split the dough in two.  Roll out, add toppings (but not the basil), and bake at 350-375.  The pizza should be done when the cheese is bubbling and starting to brown.

Add fresh basil, slice, and serve.

Have you ever had fresh basil on your pizza?  Any favorite toppings out there?