The Best Pizza Dough Recipe!

by Brian Flaherty

This pizza dough recipe is originally from Fedora Cafe on the Country Club Plaza in Kansas City. I "borrowed" it around 20 years ago before I left the staff there but there is no conflict of interect in sharing it here since the restaurant has long since closed down. This pizza dough recipe is now simply considered to be the Flaherty family recipe and has fed 4 generations of us so far. I hope you enjoy it!

Starter:
1 + tsp. yeast
1 3/4 TBSP flour
1 + TBSP warm water Mix together, let rise 20 min.

Add to starter:
2/3 + 1/2 C flour
4 tsp. olive oil
2 tsp. honey
2 tsp. milk
13 1/3 tsp. warm water (this is a little more than 1/4C)
Mix well. Turn out onto floured board and knead until smooth. Put in lightly oiled bowl and cover. Let rise 30 min. in a draft-free spot. Divide in half, roll each part out flat into 12 - 14" round. Preheat oven to 450 and par cook crust on a pizza stone for about 7 min or just until edges start to brown.

Here are a few of my favorite homemade pizza topping ideas for you to try!

Veggie Pizza

Grilled B.L.T. Pizza Take 1/2 head Romaine lettuce and brush with olive oil and season with salt and pepper. Place on charcoal grill over high heat for 1 minute per side, or until lettuce has caramelized, set aside to cool. Season the par baked crust with olive oil and garlic and place chopped lettuce all across the dough as a base. Chop 4-5 slices of fully cooked applewood smoked bacon and sprinkle on top of the lettuce, then add 1/2C diced tomatoes and bake at 450 for 5-7 minutes. Yummy!

Blue Cheese, Apple and Walnut Pizza This is also an olive oil and garlic based pizza. After seasoning the par baked crust, lay a thin layer of granny smith apple slices all over the pie. Then sprinkle chopped, roasted walnuts all around and top with your favorite blue cheese. Bake at 450 for 5-7 minutes or just until the blue cheese has softened. This one is always a crowd favorite!

Potato Pesto Pizza Parboil 10-12 small Russian fingerling potatoes. (small white or red potatoes can be substituted here) Cool and then slice each potato in 1/8" pieces and set aside. Take about 1/2C of your favorite pesto and layer the par baked crust just as you would with red sauce. Place the potatoes all around the pie and top these with sliced onions and mushrooms and top with mozzarella cheese. Bake at 450 for 7-10 minutes or until cheese has turned slightly brown on top. Enjoy!

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