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Pizz-ah Dough Recipe and Best Friday Night Alberta Beef Pizza

March 12, 2012

Jilly is known to make homemade pizza that bests anything from a pizza place. Nothing brings friends and family together better than homemade pizza on a Friday night, which we did last weekend as we celebrated the soon-to-arrive first grandbaby.

Simple, but taking a long time to perfect, is the absolute best pizza dough recipe ever, to follow, and then a suggestion for an unusual pizza combination. Coming from an area known for its beef, I think this will be known as an Alberta beef pizza vs. a California pizza with artichokes and chicken (though I’m not knocking friends in California – love your recipe infusions too!). We simply love Alberta beef here. Check this out and let me know what you think.

Best Pizza Dough Recipe

1 Tbsp. quick acting yeast

2 ½ c. flour – reserve 1 ½ c. to mix in later

1 tsp. salt

1 c. warm water

¼ c. olive oil

Mix in 1 c. flour & salt together. Add warm water and olive oil then yeast.

* Hint – Make sure the yeast starts to react. It will start to bubble and you will smell the yeast. If this isn’t happening you have stale yeast and should not waste your time. You need fresh yeast. Short acting yeast will last several months in the fridge, less in a cupboard.

Mix in remaining 1½ c. of flour.  Knead for ~ 10 mins. to make a smooth dough. Good pizza dough will respond to you when it gets to that silky feeling and will depend on the humidity where you live. If it’s just a bit too sticky, add some more flour, by the teaspoon, or if it’s too dry, add water by the spoonful. Dough of any kind is really sensitive to the four/water balance. Once you get this sorted out and the dough feels really good, pat the dough nicely, thank the cooking gods one more time, and then let the dough rise for 15-20 minutes in a bowl, in a warm place, covered with a tea towel, while you prepare the remainder of the pizza fixings.

Best Ever Friday Night Alberta Beef Pizza    

Brown ½  lb. good quality ground beef in 2 T. olive oil with 2-3 diced garlic cloves.  Add a generous splash of Worcestershire sauce, salt and pepper to taste. Drain and set aside.

Dice ½ red pepper, ½ white onion, 3-4 mushrooms.

Shred 340 gm (~3/4 pound) fresh Mozzarella. Don’t buy the packaged pre-shredded stuff. Not only is it more expensive, it’s simply not fresh and there’s a difference in the overall taste and quality of good Mozzarella.

Cut ½ c. fresh basil into strips.

Set aside 1-2 tsp. Italian seasoning and hot pepper flakes.

1 small container pizza sauce (7.5 oz/213 ml).

Fresh Parmesan cheese. (Aren’t I getting expensive now? But, fresh cheese really makes a difference).


Spray pizza pan with Pam.

Spread pizza dough evenly over pan.

Apply pizza sauce with a brush or spatula and spread evenly.

Sprinkle with Italian seasoning, hot pepper flakes and shredded basil.

Spread hamburger evenly, then sprinkle red pepper, onion, mushrooms and smother with Mozzarella. Too heck with a low-fat kitchen on a Friday night. Sprinkle with additional Parmesan if desired.

Bake at 450 for 18-20 minutes, depending on your oven. Serve to friends and family with a smooth Chianti.

Pizza from my heart to yours. Enjoy! 

From → Recipes

  1. Bobby permalink

    you’ve ddone it again jilly- what alucky man Mr. jilly must be !

  2. I love pizza! Will have to try this out.

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