Weekly dinner conversation in my house:
Me: What do you want for dinner? It’s already 7, so it needs to be quick.
Mr. T: What’s left on the menu? Spaghetti?
Me: I don’t want spaghetti.
Mr. T: Salad?
Me: I’m sick of salads. … I’ll make a pizza.
Mr. T: I was gonna say pizza …
You might think salad is the easy answer when dinner needs to be done in less than an hour, but that’s because you haven’t made MY pizza.
With my recipe and a KitchenAid stand mixer, you can have dinner on the table in 57 minutes. Seriously.
Besides being easy, this pizza is delicious. Chewy where it should be, crispy where it needs to be. Perfectly sweet, sour, and tangy because of the Boboli sauce. (I’m willing to drive to the next county — or farther — for a box or two of Boboli pizza sauce.)
But don’t take my word for it. Set aside 57 minutes to make this pizza this weekend. You won’t regret it — I swear.
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups warm water (112 degrees to 115 degrees Fahrenheit)
- 3 cups all-purpose flour
- 1/8 cup powdered milk
- 1 tablespoon vegetable oil, plus 1/8 cup extra
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 4 to 6 ounces mozzarella cheese
- 1 1/2 packets of Boboli pizza sauce
- Toppings of your choice (we stand by green and banana peppers, red onion, and black olives)
- Add the yeast and sugar to your mixing bowl.
- Pour the water over SLOWLY. Why does the speed matter? Pour slowly and the yeast won't slosh and stick to the sides of your bowl.
- Put your mixing bowl in a warm place for 5 minutes. (I put mine on an oven set to 175 degrees.) This gives the yeast time to begin fermenting.
- Once the yeast has bloomed, add to the mixing bowl the flour, powdered milk, 1 tablespoon of vegetable oil, garlic powder and salt, and Italian seasoning.
- Mix on the "stir" speed for two minutes. This is enough time for the ingredients to mix well with the yeasty water.
- Turn the mixer up to Speed 2 for two minutes. This should be enough time for your ball of dough to form. You'll know it's ready when the bowl looks clean.
- Pour the remaining vegetable oil over the dough. Swirl it around so the oil coats the dough, as well as the sides of the bowl.
- Cover the bowl in saran wrap and put it back in its warm space for at least 30 minutes.
- Lightly oil your pizza tray, then stretch the dough over it. (I use a 12x18 baking sheet, which produces 16 square pieces of pizza, but the dough will fit on a standard 14-inch round tray, too.)
- Spread the sauce and cheese evenly over the dough.
- Add toppings as you see fit. Mr. T and I love to use green and banana peppers, black olives, and red onions.
- Bake on 500 degrees for 12 1/2 minutes (adjust for your altitude).
- Cut it up and enjoy!