Easy Seasoned Pizza Crust

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Ok it’s official.  I am totally and completely tired of this crazy winter.  While I normally hate the cold weather of winter this winter it’s different.   I’m tired of one day being 70 degrees and the next day being 20.   It’s been a ton of ups and downs and it makes for a lot of colds and sick kids at school. We haven’t even had much snow this winter until this week but of course it was 65 degrees last week.

While I am partial to soups during the winter, there’s one other meal that I make weekly when it’s cold out.  That dish is pizza.  Every once in a while we make a frozen pizza, and sometimes I’ll use Pillsbury refrigerated pizza dough, but when I have the time there is nothing like homemade dough.

This weekend I had some extra time so I whipped up a double batch of this dough so I have 3 pizza doughs to freeze for later.  I used my favorite dough recipe and tweaked it a little to incorporate King Arthur’s Perfect Pizza Flour as well as Penzey’s Pizza Seasoning.

The addition of the pizza flour blend really made for a more tender crust that crisped up perfectly.  The pizza seasoning in the dough gave the crust a nice Italian flavor which really added to the pizza.  I’m pretty sure I’ll be keeping these changes the next time I make pizza dough.   If you haven’t yet made your own dough, what are you waiting for?  Pizza dough is easy to make and only requires a few ingredients.  Get out in the kitchen and get baking!

Easy Seasoned Pizza Crust  (adapted from Annie’s Eats)
1/2 c. warm water
2 1/4 t. yeast
2 c. all purpose flour
2 c. King Arthur Perfect Pizza Blend flour
1 1/2 t. salt
2 t. Penzey’s Pizza Seasoning
1 c. water at room temperature
2 T. butter, melted

1.  Put the warm water into a small mixing bowl.  Sprinkle the yeast over the top of it.

2.  In a large mixing bowl combine the flour, salt, and pizza seasoning.  Mix to combine.

3.  Measure the room temperature water and add it to the bowl with the yeast mixture.  Stir gently to combine.  Add the yeast mixture and the melted butter to the flour mixture.  Then mix by hand until a dough ball is formed.

4.  Turn the dough onto a floured surface and knead for 5 minutes.  (You can also use a dough hook and knead for 5 minutes.)  Spray a large mixing bowl with cooking spray and put the dough into the bowl, turning once to coat.  Cover with plastic wrap then a clean towel and let sit 2 hours or until doubled in size.

5.  Once the dough has doubled punch it own to deflate.  Transfer the dough to a lightly floured surface.  Divide the dough into 2 pieces.  If freezing the dough, wrap it in plastic wrap at this point and place in a freezer bag.  If using right away, roll each piece of dough into a ball and cover with a damp cloth.  Let it rise for 20 minutes.

Note:  If freezing the dough remove the dough from the freezer and let it thaw overnight in the refrigerator.  30 minutes before baking remove the dough from the refrigerator, cover with a damp towel, and let rest for 30 minutes.