Wednesday, January 20, 2010

Homemade Pizza!

Homemade Pizza. Is there anything better?

It has become our family tradition that we have pizza on Fridays. I try my best to make it homemade pizza too! It's a memory I want for Allison.

I'll be honest. It's not as hard as you may think. Well, not as long as you have a food processor to do the mixing of the dough...or you can do it by hand if you like. You know me though, I like it easy and the food processor makes it easy!

This recipe will make two 12" pizzas. I usually make one small one for Allison and with the rest of the dough, I make a 14" pizza or a rectangle cookie sheet pizza.

Homemade Pizza

2 1/2 tsp. active dry yeast or (1 .25 oz.) package
1 teaspoon sugar
1 cup of warm water at 110 degrees
2 1/2 cups flour
2 tablespoons olive oil (plus more for non-stick)
1 teaspoon salt
Pizza sauce
Mozzarella cheese, shredded
Desired toppings (pepperoni, mushrooms, onions, black olives, green peppers, banana pepper rings, ham, sausage, etc.)

1. Preheat oven to 450F.
2. In a cereal sized bowl (make sure you bowl is big enough because it will grow to almost double in size), dissolve yeast and sugar in warm water. Let stand until the yeast has been activated and creamy, usually about 10 minutes.
3. In a food processor using your dough beater/blade, put in flour, salt & oil. Carefully add yeast mixture, beat until well blended and forms a ball. Remove dough and place in a lightly oiled bowl double the size of your dough. Cover with lightly oiled wax paper. Let rest for 10 minutes until it almost doubles in size.
3. Gently press the dough down with your lightly oiled hands. Split in half and place on lightly oiled pizza pans. Spread out dough to the edges with your fingers. Let rise again for about 10 minutes.
4. After dough has risen, spread dough with pizza sauce and place in preheated oven until the crust begins to get a very light brown color.
5. Take pizza out and cover with cheese and desired toppings either under or on top of the cheese. Place pizza back in oven until the cheese is gold and bubbly and crust is a darker brown color.
6. Let sit for a few minutes before cutting.

~Your oldest, darkest, well-seasoned pans make the best crust. I bought a new one and hate it! It just doesn't get the pizza crust as crispy on the bottom as we like it. I need to season it a bit before I use it again.
~To lightly oil the bowl for the dough, wax paper and my hands, I use a non-stick spray.
~If the dough is springing back when you are trying to spread it out on the pan, place it in the heated oven for just a minute and try again. This usually works and makes it easier to work with.
~I use Ragu Pizza Sauce in the jar but sometimes I take a can of diced tomatoes and crush them then mix them in with the sauce.
~Sometimes I sprinkle olive oil on the crust under the sauce for added flavor...learned this from Allison's Grandma who makes the best homemade pizza.
~To make your pepperoni less greasy, layer it on a paper towel in the microwave and zap it for just a few seconds. Remove it from the oven and pat dry with more paper towels.

Thanks for stopping by my kitchen!

1 comment:

~SandyDinNC said...

Thank you for posting this!! I just need the dough blade thingy!! LOL


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