Made some pizzas for dinner (four in all). Did a plain pizza with a little bit of basil; a white pie with ricotta, broccoli, tomatoes, and garlic; a sausage, pepper, and onion pizza with ricotta, and a mushroom and garlic pizza that I couldn’t snap a photo of because my daughter ate most of it before I could pull my phone out. Here’s some pics (pardon the quality) [update: and the recipe & directions will follow]:
- 1 tbsp. yeast
- ¼ tsp. sugar
- 1½ c. warm water
- 3½ c. flour (all purpose)
- 1 tbsp. olive oil (optional)
- Pinch of salt
Rest of Pizza
- Mozzarella Cheese (dealer’s choice; whole milk; part skim; name brand; generic; doesn’t matter)
- Tomato sauce (again, dealer’s choice; you can use homemade sauce; cooked jarred sauce; raw canned sauce; or no sauce at all)
- Toppings (whatever you like; pizza is versatile and can take just about anything on top of it)
- Dissolve yeast and sugar into 1 cup of warm (between 110°-120° F) water (it will stick to the measuring cup so you’ll want to reserve a ½ cup to rinse it out after you’ve poured the mixture into your mixing bowl).
- Let that sit for a few minutes to activate.
- Pour flour into mixing bowl.
- Add pinch of salt and olive oil (if desired; we didn’t use it yesterday).
- Add yeast & water mixture (then rinse measuring cup out with final ½ cup of warm water and add that).
- Mix ingredients together until dough comes off the side of the bowl. Add additional flour as necessary.
- Divide dough into four portions and kneed into balls (each ball should yield you a 10”-12” pizza).
- Brush dough balls with olive oil and place in separate bowls covered with plastic wrap.
- Let sit in refrigerator until it’s time to cook.
- Preheat oven to 500° F.
- If you have a pizza stone; great! If not; no big deal. You can put the stretched out dough on a round (or square/rectangle) cookie sheet.
- Remove dough from refrigerator and allow it to acclimate to the room’s temperature for a few minutes.
- Coat dough in flour.
- Stretch dough (by hand is best if you can, but if not, a rolling pin should get the job done).
- Place stretched dough on pizza peel (if using pizza stone in the oven) or cookie sheet.
- Add tomato sauce (or don’t if you’re not using it).
- Add shredded (or thinly sliced if you prefer) mozzarella cheese.
- Add additional toppings.
- If using a pizza peel you’ll need to make sure to gently pull up the edges of the crust and then give the peel a firm shake to make sure the pizza isn’t sticking. If it appears to be sticking a little then lift up a small section of the crust and blow under it. That should loosen the pizza up.
- Place on pizza stone and cook until crust is golden brown. You’ll need to spin the pizza once about half way through. Should cook in 8-10 minutes but keep your eye on it.
- If using a cookie sheet then just put into the oven after the ingredients are on. Cook time is about the same (maybe a minute more) but you’ll still need to keep an eye on it.