Yummy Finished Pizza
Tonight 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).