This is actually my grandmother’s recipe – which she shared with me when I was 11. I have made this recipe hundreds of times over the years (ok maybe not hundreds – I have a terrible habit of over exaggerating) but in these past 11 years I’ve made it a lot.
The dough is unlike any other dough I have ever tried. I mean completely unlike any other pizza dough I’ve ever heard of. It is simply the best. No exaggeration there.
It’s really more of a pastry than a pizza dough, but it’s so good. And what I really love about it is that there is no yeast. I don’t like making pizza dough with yeast - because when I decide I want pizza – I want it within the hour – and have absolutely no patience for it to rise and fluff and all that. And with this pizza dough all you have to do is wait for it to bake – and I suppose that kind of waiting I’ll just have to bear. You can really add any toppings you like – I obviously added quite a few : )
Photo Updated 2012
- 2 sticks butter, melted
- 1½ cups sour cream
- 3¾ cup flour
- ½ tsp salt
- 3 tbsp bread crumbs
- 4 tbsp ketchup (optional)
- 2 large tomatoes, thinly sliced
- red pepper
- 10-12 oz extra sharp cheddar cheese, shredded
- 2-4 oz mozzarella cheese, shredded (optional)
- oregano (optional)
- sunflower oil
- Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Add flour 1 cup at a time, mixing well after each addition. Dough should be soft and slightly oily - should not stick to your fingers. (Do not add too much flour because dough will become tough). Split dough in half.
- Knead each piece of dough in your hands, adding a little more flour, and form each piece into a ball.
- Using sunflower oil grease 2 large cast iron pans (preferred) or pizza pans and sprinkle each one with 1 teaspoon flour and 1½ tablespoons breadcrumbs.
- Spread dough out over surface of pan and form the crust. Sprinkle dough with a little bit of breadcrumbs.
- Spread 2 tablespoons ketchup over each pizza (optional) then layer tomato slices side by side - completing covering the pizza.
- Add desired toppings (except for pepperoni), then sprinkle with cheese and a dash of oregano (optional).
- Bake for another 35-50 minutes. 10 minutes before pizza is done top with pepperoni slices and put back in the oven to continue to bake.