1 Pizza Night! Boboli Pizza Dough Copycat

Our family loves pizza...but we are split between the thick Chicago style and the thin New York style. It's a good thing when we make our own, because we can have the best of both worlds!

Tonight we decided to bring back a favorite copy-cat recipe of Boboli Pizza dough, topped with meats, cheeses, and mushrooms on half. Pizza was baked on a 14" pizza stone. If you have a pizza peel, it makes tranfering the dough to and from the stone (or baking sheet). Simply sprinkle cornmeal on the pizza peel, roll out your dough and "shake" the dough onto the baking stone. The cornmeal helps keep the dough from sticking onto the pizza peel.

When cooking a pizza crust, I like to poke holes in the crust with a chopstick (about 2" apart), par-bake (cook almost done) and then put the toppings on. Cooking on a pizza stone also helps the crust cook all the way through...no doughy pizza! If you don't have a pizza baking stone, you can use a pizza pan or the back of a large cookie sheet.

There are a couple of different pizza cutters available, but we like to use either a large wheel or rocker style cutter. The rocker style cutter keeps the toppings from sliding all over the place. 

You will find a pizza crust and tomato sauce recipe here. I used most of the sauce on this pizza and reserved some for the "dippers" in the family.

Boboli Pizza Dough
(4x6 printable recipe) (full page recipe)
1 c. warm water
1 T. vegetable oil, butter, shortening or olive oil
1/2 T. honey (or 1 1/2 teaspoons granulated sugar)
1/2 t. salt
1 T. active dry or instant yeast
1 T. vital wheat gluten (Optional; adds chewiness to the crust)
1 c. whole wheat flour (use all purpose or bread flour if you don't have wheat)
2-2 1/2 c. all purpose or bread flour
Parmesan cheese, shredded

Put wheat flour into a mixing bowl with yeast, gluten, and salt. Combine water, honey (sugar) and oil. Dissolve well. Pour onto wheat flour, mix well, and sponge (let sit) for 10 minutes. Add flour one cup at a time until dough clings to hook and cleans sides of the bowl. Knead for 5 minutes. Dough should be smooth, elastic, and feel wet, but not sticky.

Oil top of dough, cover with plastic wrap and rise in a warm, draft free place for 30 minutes.

Take dough out, punch it down, and let it rest on the counter, covered with plastic wrap, for 10 minutes.
Sprinkle cornmeal on a pizza stone, pizza pan or back of a large cookie sheet. Place dough on it and roll into a 14" circle. Take a chopstick or similar instrument and poke holes in the dough, about 2" apart. This keeps the pizza uniform in shape without huge bubbles in it.
Spritz lightly with water and sprinkle top of dough with Parmesan cheese.

Bake in a 400 degree oven for 15-20 minutes, covering it lightly with foil during last 5 minutes to prevent over browning.

Put desired pizza toppings on and bake for an additional 10 minutes or until cheese is brown and bubbly.

Makes 1 large 14" pizza or 2 smaller personal size pizzas

Easy Pizza Sauce
(4x6 printable recipe) (full page printable recipe)
1- 8 oz. can of tomato sauce
1/4 t. onion powder
1 1/2 t. dried basil
1/2 t. dried oregano
1/4 t. garlic powder
1 t. sugar

Mix all the ingredients together and spread onto your prepared pizza crust.

1 comment:

  1. Thanks for stopping by my place to tell me about your site! I will certainly be poking around here a bit. I'll have to try this crust recipe. Any time I have tried adding even a bit of WW flour to my pizza crust..something goes wrong. Something different each time too. *sigh* I may have to invest in a pizza stone, that may be the bulk of my problem. Anyway, thanks for sharing with me. I LOVE making our own pizza crust and breads. I look forward to reading your tips and recipes. :D


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