Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella.
Randomly lay slices of prosciutto over the onions.
Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.
Elise and I love pizza. My plan was to make some from scratch while Dad (my hubby) was away on a trip for a couple of days. This was the weekend to do it. I took off early from work on Friday (used up my Labor Day holiday then) so I went to the grocery store, bought the ingredients for my homemade from scratch pizza. I've never cooked caramelized red onions nor prosciutto so I was sure how this would come out. It just looked good, the Pioneer Woman said it would be good and I always believe what she says.
It didn't end up being our favorite. Elise said it was too sweet and I have to agree. It was my first time using fresh mozzarella on pizza and as long as I can afford it, I will be using fresh mozzarella in my cooking for as long as I live. What a difference it makes!!
So since the pizza dough was split in half, I used the 2nd half on the following day and drizzled it just the same with olive oil, added some pepperoni slices, some more fresh mozzarella and some leftover marinara sauce I had in the fridge. THIS pizza, was awesome and has convinced me that from now on, I will make my pizza from scratch, from now on! I love the homemade crust and to think, I almost bought an already made crust and am so glad I changed my mind. I saved money and my palate was introduced to new delicious flavors! ~isavortheweekend
Pizza and football go together, no doubt about that. I love Saturdays during football season, I'm a giant fan of college football, I love the excitement it brings, I love the sound of the drum corp and the marching band. I love the rivalries I love the battle on the gridiron. If I could make pizza every weekend as we watch football, I wouldn't mind but I think my family would, especially my hubby since he's not a big fan of pizza like Elise and I are. He's gone several times more this football season. If you would like to go ahead and suggest your favorite homemade pizza, by all means, please send me your recipe!! ~isavortheweekend