Homemade Pizza.
I know some of us mostly order pizza because we don't feel like cooking and they bring it to us, but if you like pizza in particular the kind your local pizza shop makes, I have an easy recipe for you. It is easy to make, can be refrigerated or frozen for later use, and aside from rising time is a quick and easy dinner to make. In fact I kind of prefer the dough when it has been in the refrigerator for a day or two it is extra yeasty and yummy.
I bake mine in this large stoneware pan and also in these little personal size pans that my boys love. For sauce, I use a small can of tomato sauce spiced with garlic salt, Italian seasoning and a dash of oregano. (Although sometimes I use the prepared spaghetti sauce such as Classico Four Cheese if I have some on hand.) Toppings of course are your choice.
I do think buying the small balls of fresh mozerella have the best flavor but I sometimes get the shredded mozzeralla too. Here is the controversy in my family. Anytime my husband actually pays attention in this process he tells me I do it wrong because I put the cheese on before the toppings and sprinkle a bit of cheese on top of the toppings. He swears this is incorrect, I swear he is and suggest he make it next time. (But then again it is really just a game, he doesn't care, he just likes bothering me.)
2 cups warm water*
1 package of active dry yeast (regular or quick rise)
2 tablespoons sugar
2 tablespoons of olive oil
4 cups of flour.
In a large bowl mix the warm water, sugar and package of yeast together. *See the package of yeast for the best temperature of water, you don't want it scalding it will kill the yeast and your dough won't rise. Let it sit or "proof" for about 10 minutes. Then add the olive oil.
Add the first three cups of flour and mix. Add the fourth cup a little at a time until dough isn't sticky any more. (Flour your hands first.) Knead dough for a while maybe five minutes. I just continue in the same bowl. Once dough is elastic and not sticky. Then transfer to a oiled bowl and cover with a dish towel and put in a warm place. My mom likes the microwave (not on of course).
Let rise for about an hour or until doubled in size. This is the stage to refrigerate or freeze if you so choose. I sometimes make a double batch and freeze half for later. I wrap in oiled saran wrap and then put in a baggie in the freezer.) Divide dough into two pieces, take one piece of dough on a floured work surface and hand roll out dough. I have not mastered the flipping but with hand streching I get it right. I place in one of my stone pans ligthly greased with olive oil. (If your stone is well seasoned this step is not necessary.) Add toppings and bake for 12-15 minutes or until the crust is nice and brown at 450.
You can also make the pizza in a regualar pizza pan, or a cast iron skillet or on a baking stone. With the stone, the trick is to dust your pizza peel board with cornmeal underneath the dough, and the pizza will slide right off onto the stone.
While this may seem complicated, I swear it would take me less time to make a pizza than it did to type this up. My kids also love pizza night and like to help me make the dough and make their own little pizzas. (My hope is one day they will make pizza for thier wives.)
