Garlicky Pizza Crust for 70 Cents
Would you agree that a mother’s job is to help guide her kids into adult life? First, she keeps you alive when you’re tiny and helpless. Then she keeps you alive when you’re toddling around doing everything that can kill you – fingers in electric sockets, running into the road, climbing on dressers.
As you grow, she starts letting you make your own decisions. However, she’s still basically helping you not die – drive safe, don’t hang out with those kids, be home by 11. If you’re lucky, and if you aren’t such a handful, she might be able to refine her training. Like teaching you how to make a good pizza crust.
I was 19 when my mom gave me her recipe. At some point in their lives, each of my siblings called her, asking for it.
Or we begged her to visit and make us food.
I was both lucky and apparently not a handful, so I’ll share the recipe my mom passed to me. Just in case you were a handful.
Of course, this always depends on what your ingredients cost you.
If I make pizza crust with basic unbleached four, it comes out to: $.70/large pizza crust
Whole grain or organic flours add a little more, but you’re still looking at a large pizza crust for less than $2.
From my mom, the legend.
- 1 1/4 cups warm water (around body temperature)
- 2 tbsp olive oil
- 1 tbsp sugar (or 1/2 tbsp honey)
- 1/2 tbsp active dry yeast
- 3 cups flour (white, unbleached, and whole grain all work great)
- 1 tsp salt
- 1/2 tsp garlic powder* (optional)
- 1 tsp Italian herbs* (optional)
In a small bowl, stir together water, oil, sugar, and yeast. Set aside. Yeast should start reacting to the liquid and sugar, growing bubbly and foamy.
In a large bowl, combine flour, salt, garlic powder, and Italian herbs.
Pour the bubbly yeast mixture into the flour mixture and stir thoroughly to combine. It will grow quite thick. You may need to lightly flour your hands, and use them to mix it all up at the end.
Cover dough with a towel and let it rest for 15-30 minutes (if using whole grain flour, let it rise for a full 30 minutes).
At this point, I usually lay it on a greased baking sheet, then I use my fingers to stretch and pat the dough until it's thin, flat, and reaches the edges of the sheet. If it rips, simply squish it back together. Pizza dough is forgiving.
Top as desired (no need to pre-bake) and bake at 375 degrees Fahrenheit for 15-20 minutes, until cooked through (use a spatula to lift the edges of the pizza and check if the middle is a light golden brown - that means it's done).
After it rests, form unbaked dough into a ball. Wrap it tightly in plastic wrap or parchment paper, then place it in a gallon-size freezer bag. Store in the freezer until ready to use.
To thaw, place freezer bag in the fridge, and let it thaw overnight. When it's soft enough to do so, remove plastic wrap, then place dough in a bowl. Cover the bowl with a towel, and let it rest on the counter until thawed completely.
Bake according to above instructions.
* I use 1 tsp Easy Greek Seasoning. Because it's awesome in everything.
Please note: These nutrition facts use whole wheat flour and assume one large pizza will be shared between 4 people.
- Use leftover Easy Marinara Sauce instead of pizza sauce
- Make this at the same time as Easiest Bread Ever so you only have to take all the ingredients out once. It’s essentially the same recipe – just a little less sweetener and those herbs.
- Don’t have a pizza wheel? You don’t need one! Use a pair of kitchen scissors.
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Here’s a cute little graphic to make it more exciting:
And here’s a graphic if you want to save this post to your “Recipes I want to try” Pinboard. I would love it if you did: