$0.31 per crust 91% savings save $38.04 yearly
This is it...
The BEST EVER!!
If you've been searching for a phenomenal pizza dough recipe, your search can end today.
Inspired by Bobby Flay, (yes, I know he's not Italian, and is more of a grilling guy... but in the case of pizza dough, the man is a genius) this dough comes together easily, is versatile, turns out delicious pizza crusts every time, and has been a huge hit with my family since the first time I made it.
My husband loves this crust so much that he'll happily "sneak" the crust scraps that the kids leave on their plates. It's cute.
Adding to its accolades, this dough turns out great with whole wheat for an added nutritional boost, and it costs basically nothing compared to it's pre-packaged counterparts. Plus, it's always nice to know exactly what is going into the food you serve your family.
Give it a try! You'll never go back.
Best Ever Pizza Dough - (adapted from Bobby Flay)
*Makes 2 (14-inch) pizzas
(Note: This is the best pizza crust recipe I've come across. I've used all-purpose flour only, or half whole wheat, half all-purpose, or whole wheat only. You can add a little garlic powder, or basil, or oregano to the crust while mixing it together too. This recipe is very customizable.)
3 1/2 - 4 cups flour
1 tsp. sugar
2 1/4 tsp. instant dry yeast (or one packet)
2 tsp. salt
1 1/2 cups luke-warm water
2 Tbsp. olive oil (other oil will work as well)
*additional flour for rolling out the dough
Combine the dry ingredients, starting with 3 1/2 cups of flour in a large bowl or standing mixer. Add the water and oil, and mix until the dough forms into a ball. Add additional flour as needed until the dough just starts to no longer stick to the sides of the bowl. Knead until it forms a firm ball.
Cover and let rise until doubled (45 min - 1 hour). Punch the dough down and divide into two equal portions. (I put one portion in a zip-lock bag and freeze it for later use.)
Pre-heat the oven to 425 degrees. On a lightly floured surface, roll the dough out to desired thickness (between 1/2 and 1/4 inch thick). Let rest 10 minutes. Top as desired and bake for 12-18 minutes (depending on thickness).
~ Savings ~
2 lb. yeast - $4.68 = 48 T = $0.098/T = $0.073
25 lb. flour - $7.28 = 94.5 C = $0.077/C = $0.308
25 lb. sugar - $13.94 = 945 T = $0.015/T = $0.005
26 oz. salt = $0.44 = 48 T = $0.009/T = $0.006
25.5 oz. EVOO - $5.58 = 50 T = $0.112/T = $0.223
Total Recipe Cost = $0.62
Cost Per (1) Pizza Crust = $0.31
Mama Mary's Pizza Crust (2-pk) = $6.96
Cost Per (1) Pizza Crust = $3.48
"Over a year" scenario:
Make Best Ever Pizza Dough 6 times = $3.72
Buy 6 Mama Mary's Pizza Crust (2-pk) 6 times = $41.76
Money Saved = $38.04