I Put Gouda On My Pizza But I Swear I’m Not Boujee (The perfect recipe for your next night in)

Everyone has a list of things they want to do – near the top of mine was baking a pizza homemade, from scratch. Lately I’ve been riding a wave of this JustDoIt attitude (or maybe I’ve been riding a Nike swoosh?) and it’s been awesome. I tend to overthink situations or put things off until a “better time” comes up but lately I’ve been trying to find ways to just go for it – because I think that’s what you should do, and that’s the way I want to live my life. Last week, I did this on a small scale by saying whattheheckwhynot and stopped by the store to get some flour, and my favorite pizza toppings. I turned it into a party for two and we made some pizza dough and whipped up two medium sized pizzas. ANYWAY, these leftovers + an ice cold Stella are rocking my Sunday afternoon so I thought I’d share the recipe!

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Things you’ll need:

Unbleached All Purpose Flour

Active Dry Yeast

Olive Oil

Salt

Sugar

Butter (optional)

Seasonings (optional)

Any toppings and cheese you’d like!

A mixing bowl

A cooking tray

 

To start, you’ll need to mix 2 ¼ teaspoons of active dry yeast, 3 ½ to 4 cups of flour, 2 teaspoons of salt, and 2 teaspoons of sugar into a bowl. Mix 1.5 cups of lukewarm water and 2 tablespoons of olive oil into a cup and set aside. Once the mixture in the bowl is evenly mixed, make a small hole in the center of the mixture and pour the water and olive oil into it. We also added a garlic seasoning into the dough to add flavor (highly recommend). Once all the ingredients are in the bowl, stir until the mixture is fully combined. Next, use your hands to knead the dough together, tearing it and molding it together into a ball. You want it to be smooth and not too sticky. The next part is up to you – depending on how you want the crust to bake. If you want a thin crust pizza or if you’re pressed for time (or if you just don’t want to wait for the dough to rise) you can go ahead and start adding your toppings as soon as the dough is mixed! If you want a thicker, fluffier crust, you’ll need to let the dough rise. We chose the fluffier crust, so once the dough was mixed well, we rolled it into a ball and placed it in a bowl with a hot, wet rag over the top and set it outside on the porch (the humidity in AL apparently does wonders for rising dough).

We let it rise for about an hour, and then we brought it back inside to roll it out and start adding toppings. I bought a pesto marinara sauce to spread onto the dough, and we cut up southern style smoked sausage, fresh bell peppers, mushrooms, and cherry tomatoes. We used a mixture of Mozzarella and Colby Jack cheese, as well as some slices of baked gouda from the cheese & crackers appetizer we had been snacking on (highly recommend). Once the sauce and all the toppings and cheese were on the dough, we added extra cheese around the edges and folded them up to make cheesy crust, and then we buttered the edges as well (also highly recommend both). We baked the pizza for about 10 – 15 minutes on 400 degrees and it turned out perfect.

This is the perfect recipe for a date-night in or for a girls night in. For best results, share a bottle of wine and curl up to watch a movie while the dough rises. All you bakers and foodies out there – let me know your favorite pizza recipes or topping combinations! I want to know!