Yummy Finished Pizza
Pizza About to be cookedTonight Robert and I had pizza for dinner...homemade pizza. When we were engaged we went to the Smith's house for a couple get together. We played 'Settlers of Catan' and made homemade pizza. I asked Maret for the pizza dough recipe and she gave it to me.
4 1/2 cups flour
1tsp. yeast
1 tsp. salt
1/4 cup olive oil
1 3/4 cup water
Mix together dry ingredients. Add olive oil and water. I use my Kitchen Aid mixer with the dough hook attachment to make the dough. After it is moistened I let it continue to mix for about five minutes to knead the dough well. Take the bowl from the mixer and place a clean cloth over it (dish towels work well for this). Let the dough rise for an hour. (hint: yeast needs to be stored in the refrigerator but makes dough rise in warmth. Make sure the water is warm and it will help dough rise faster).
The recipe yields two pizzas. When dough has finished rising, take half the dough and shape it into a pizza (I use a rolling pin because I cannot toss the dough). Then spread with sauce, cheese and toppings. (I use ragu pizza sauce; I also like grating the mozzarella myself, it melts better).
Cook the pizza on 450 degrees until cheese is melted and dough is your preferred crispness.
I use a pizza stone for this. The stone needs to be placed in a cold oven and heated to 450 degrees. I put the stone in when I turn the oven on. I pull the stone out of the over and place the dough on the stone. I add the sauce, cheese, and toppings to it then, then I pop it back into the over. Yuuummmm!! (If the stone is not thoroughly heated the dough will never fully cook)
The dough freezes well. The yeast will still 'work' as long as it is not frozen for a very long time. Just prepare the dough and freeze it in a plastic tupperware. When ready to use remove it and allow it to rise (it will take longer than an hour).
4 1/2 cups flour
1tsp. yeast
1 tsp. salt
1/4 cup olive oil
1 3/4 cup water
Mix together dry ingredients. Add olive oil and water. I use my Kitchen Aid mixer with the dough hook attachment to make the dough. After it is moistened I let it continue to mix for about five minutes to knead the dough well. Take the bowl from the mixer and place a clean cloth over it (dish towels work well for this). Let the dough rise for an hour. (hint: yeast needs to be stored in the refrigerator but makes dough rise in warmth. Make sure the water is warm and it will help dough rise faster).
The recipe yields two pizzas. When dough has finished rising, take half the dough and shape it into a pizza (I use a rolling pin because I cannot toss the dough). Then spread with sauce, cheese and toppings. (I use ragu pizza sauce; I also like grating the mozzarella myself, it melts better).
Cook the pizza on 450 degrees until cheese is melted and dough is your preferred crispness.
I use a pizza stone for this. The stone needs to be placed in a cold oven and heated to 450 degrees. I put the stone in when I turn the oven on. I pull the stone out of the over and place the dough on the stone. I add the sauce, cheese, and toppings to it then, then I pop it back into the over. Yuuummmm!! (If the stone is not thoroughly heated the dough will never fully cook)
The dough freezes well. The yeast will still 'work' as long as it is not frozen for a very long time. Just prepare the dough and freeze it in a plastic tupperware. When ready to use remove it and allow it to rise (it will take longer than an hour).
6 comments:
Okay, I'm definitely going to try this one. What if I don't have a pizza stone? Can I use a cookie sheet? Would I still preheat it? Please advise....
I would probably heat the cookie sheet up before I put the pizza on it. I found with the stone that the longer you let it heat-up the crisper the crust is; the same might hold true for a cookie sheet.
This looks a lot better than the Pizza from a box Brad tried to make the other night. :) Hmm...
Oh my heck doll this looks soooo good!
Natalie, Pizza looks delicious.Here is a recipe for an awesome tasting sauce and only takes about 5 minutes to make.
Pastene Quick Sauce
1-28oz. Can Pastene
Kitchen Ready Tomatoes
3-4 Tablespoons Olive Oil 2-3 Cloves Fresh Garlic, Slivered
1/4 teaspoon Parsley Flakes 1/4 teaspoon Onion Powder
Salt and Pepper to Taste
6-8 Fresh Basil Leaves, Chopped
This sauce takes about 5 minutes to prepare, so it can be cooked
while pasta is boiling. Heat the olive oil in a large skillet over
medium heat. Saute slivered garlic until clear. Increase heat to high
and add Kitchen Ready Tomatoes. Add Salt and Pepper, Parsley Flakes, and Onion Powder.
Cook over high heat 5 to 7 minutes stirring frequently. Remove from
heat and add chopped basil. Drain pasta, toss it in a skillet to coat
with sauce and serve. Serves 4.
I love this sauce and it's so easy to make. If you can't find Pastene Tomatoes, I'd just use Hunt's. I make it in batches of 3 and freeze for quick meals.
Love, Linda
Ooops! I forgot, I add 1 Tablespoon Sugar for each can of tomatoes I use, to help cut down on the acid taste.
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