Pizza Dough 2.0

Friday night is still (and will forever be) pizza night! I love routine + after a week of meal planning it’s so nice to not have to think about dinner on Friday. We always make our own pizzas using this recipe. The dough is fantastic, easy to use, and comes out perfect every.single.time. No lie-it’s truly that good!

A few weeks ago, however, we actually ordered pizza out! I know craziness. But we were celebrating an amazing week at work for the hubs and his one request was pizza from Mellow Mushroom. Have you eaten there? It’s so so good. It used to be our go to when we lived close to one a few years ago. And honestly, I’d forgotten just how delicious their pizzas- particularly their crust- was! After indulging in this rare treat, Eric went on a hunt to find a copycat recipe. I had my doubts that one would be out there when low and behold he came across this blog. We had to give it a try! And it had what seemed to be the secret ingredient-molasses.

We have now successfully made it twice and it is mouth wateringly good. The sweetness of the molasses, the hint of garlic butter and Parmesan cheese crust-mmm mmm mmm! A new fav over here forsure.

*1.5c hot water
*2pkg active dry yeast
*2TB molasses
*2tsp salt
*3.5c flour +another cup
*1TB olive oil
*2TB melted butter
*1 garlic clove minced
*parmesan cheese, grated

First mix your hot water (I popped my measuring cup in the microwave for 1:30), molasses and yeast in a mixing bowl and set aside for 10minutes. By then you will have a slightly risen molasses dough


In a separate bowl mix 3 1/2 cups of flour with salt. Add flour mixture to the molasses and pour in olive oil. Using your dough hook mix for 5 minutes.


Add in remaining flour, if necessary, until dough forms a soft ball. Pour onto a floured surface and form into a ball, then place it into a oiled bowl

IMG_8622.JPG. Cover with plastic and rise until it doubles in size, about an hour or so.


Now you are ready to make your pizza. Before I go into this section I have to explain our method for cooking. We used to be the owners of a wonderful pizza stone. It worked great until the day that this happened

IMG_8645.JPG. It was a sad day. But even before the explosion we had never been completely satisfied with the crispy-ness of our crust. We’d tried it all: corn meal, parchment/half parchment, oiled… Nothing seemed to work perfectly. Until Eric decided we should bump up our oven temperature to 500 and try not putting anything underneath the dough. I had ZERO trust in this method. But once again he was spot on! Crispy crust that didn’t even stick one bit. Not to mention it’s incredibly easy to spread the dough onto the sheet. ok, rant over-let’s get down to business.

Brush butter mixture over your crust. Then spread sauce on top. Let me recommend trader joes marinara

IMG_8632.JPG. It’s cheap and has a bright tomato taste. Then add whatever toppings you’d like. Its a bonus to have super cute helpers who insist on wearing dress ups (because why not?) and have a great system of sprinkle a little-eat a littlešŸ˜Š



Lastly, sprinkle Parmesan cheese on the crust and pop your pizza into 500 degree oven for 8-10 minutes


Enjoy! Cheers to a fabulous pizza night




2 thoughts on “Pizza Dough 2.0

  1. Definitely the secret is a 500 degree oven. My pizzas are way better now. It only took me (I don’t want to tell you how many) years to figure that out. Actually I took an online class and he said that if your oven would go to 550, then use that, or even better, use a convection oven. I do use a pizza stone, but that can be a disaster if you forget to flour your pizza peel. Carol

    • Oh I bet a convection oven would be great! When we had a pizza stone we’d use parchment paper on the peel and transfer onto stone-bake with paper for 5minutes then remove paper. But we never had a stone in 500 degree oven! Im sure it’s fantastic:)

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