I have been making homemade pizza for several years now. It is much healthier, cheaper, and easier than ordering out. Most Fridays, I will mix up some pizza dough during first nap and let it rise throughout the day. Then I will start making the pizza about an hour before Wonderful Husband gets home.
I found this recipe on The Stay At Home Chef and pretty much swear by it. The only thing I have changed is swapping the oil to use whatever I have on hand. I have had great success with coconut oil, and had not so great success with vegetable oil. You can try other options too.
2 3/4 cup water
1/3 cup olive oil
1/4 cup brown sugar
1 1/2 tablespoons salt
1 1/2 tablespoons yeast
6 1/2 cups flour
Her recipe calls to just mix it all together and let it rise for 90 minutes followed by refrigerating it for up to two weeks (I can testify this dough is definitely good for AT LEAST two weeks). I, however, am way too much of a control freak to do this, so I do the following:
Put 2 3/4 cup warm water in a bowl and add the oil, sugar, and yeast. I temp my water and make sure it is warm enough to wake up the yeast (about 110 degrees). Stir well and set it aside for about 5 minutes. After 5 minutes, the yeast should be growing really well and be bubbly. Add the salt and stir well. Add the flour one cup at a time until it is a nice big sticky ball of dough. Cover the bowl with a kitchen towel and let it rise. Every few hours, punch it down really well.
Once the dough has risen nice and big, I pull off a handful or so depending on how big I need my pizza to be. I have a regular sized pizza stone and one batch of this dough makes about 3 or 4 pizzas. I throw the extra in the fridge and start making my pizza.
Roll the dough out to a circle and transfer it to the stone. Pinch up the edges to make a crust (or roll the edges over string cheese to make stuffed crust), and stick the pizza into a preheated 350 degree oven. Bake for 15-20 minutes until the crust is browning up nicely.
Once the crust is done, you can add the toppings and toss it back in the oven to finish the pizza. I normally let it cool until WH gets home then we top it and bake it. Either way is fine. Once in a while, if I remember, I brush the finished crusts with butter/garlic to give it some more flavor.
You can also freeze the dough, freeze the finished crust, freeze the finished pizza. Freezing options are pretty open on this one…
Wonderful Husband really enjoys this pizza and his wallet enjoys it even more!