Homemade Pizza – Steak & Mushroom OR Roasted Pepper & Chicken

CRUST: Add the yeast and the sugar to the warm water and let sit for 5 minutes until it starts getting foamy and activated.

Meanwhile, add the flour, rosemary, and salt to the bowl of a stand mixer with a dough hook. Drizzle in the olive oil and yeast mixture with the mixer running. Let the mixer knead the dough for 5-10 minutes or until the dough pulls away from the sides of the bowl but sticks slightly to the bottom. If it is too wet, add flour 1 tbsp at a time. If too dry, add water (1 tbsp at a time).

Remove the dough from the bowl, drizzle some olive oil in the bottom, and form the dough into a ball. Place in the oiled bowl and cover with plastic wrap. Store in the fridge for 1-3 days for the best flavour OR if you want to use it that day, leave out on the counter in a warm spot for 2 hours so the dough can rise.

ASSEMBLING THE PIZZA: Preheat the oven to 500 degrees F. Keep 1 rack in the bottom third of the oven and the second in the top third.

To make the pizzas, divide the dough into 2-4, depending on how thin you like your crust. You can bake 2 at a time.

On a lightly floured work surface, roll out the dough into a round or rectangle. The dough will spring back, so if this is happening, let the dough sit to relax the gluten for 5 minutes and continue rolling and using your fingers to spread the dough.

Once in your desired shape, place on a baking sheet that has been sprinkled with cornmeal, or drizzled with oil so it does not stick.

Spread the sauce evenly over the crust, add your toppings, finish with cheese, and bake in the oven for 10-12 minutes (swap the pizzas in the bottom and top third at the 5-minute mark to make sure they cook evenly) or until the crust is golden and cheese is melted.

Cut pizza with a large knife or pizza cutter and serve!