One of my favorite newfound recipes has been homemade pizza. This particular recipe came from my good friend Jen. (She got it from Betty Crocker I think.)
pizza dough
2 1/2 to 3 cups all purpose flour
1 Tb. sugar
1 tsp salt
1 pkg. yeast (2 1/4 tsp.)
3 Tb. olive or vegetable oil
1 cup very warm water
In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes.
Heat oven to 425 degrees. Grease 2 cookie sheets with oil. Divide dough in half. Pat each half onto cookie sheets. Partially bake 7 to 8 minutes or until crust just begins to brown. Add toppings and bake at 425 for 8 -10 minutes.
So there you have it. Because I'm only cooking for two, I usually just bake one of the pizzas and put the second half of the dough in the fridge for another day. I also recommend using either a pizza stone or a round baking pan made especially for pizza--we use the latter, and it has small holes in the bottom of it--a regular cookie sheet will give you limp soggy crust. We also discovered that rolling the dough into a circle (with a rolling pin) works much better for an attractive, even crust as opposed to "patting" it into place.
As for toppings, I haven't been too adventurous yet, but I plan to try a vegetarian red bell pepper and feta pizza sometime soon. I like pepperoni and green peppers, pineapple and canadian bacon, and I've also made a pizza when my family was in town with sauteed chicken, green onion, fresh tomato, bacon, mozzarella & cheddar cheeses--it was delicious! I've decided that making your own pizza is a great way to use up whatever meat and/or veggies you happen to have in your fridge.
9 comments:
I have been looking for a good pizza dough recipe. Thanks for posting this one!
i think there may be some copywrite infringement here...
copyright, too. (cue "half-fast" joke, here)
I cited Betty Crocker, didn't I?
I think you are fine, anyone can go on their website and get the recipe anyway. It is one of our favorites as well!
I'm fairly certain that the "fair use clause" allows things such as sharing one recipe from a copyrighted work. Back on topic, at one point in time we used to make pizza on a regular basis, before we had kids (and before I broke two pizza stones, but that's a story for another day). I might have to put home-made pizza on the menu for a saturday, when I could potentially have the time to try making this pizza crust.
i made the pizza this weekend and it was great, it even got the Ronnie seal of approval. I used the left over dough to make garlic knots.
what's this about "nobody reads my blog"?
Hogwash!
Shannon, I recently was given a very helpful hint for making pizza (and bread)dough. Put in the salt at the very end when you only have a minute of two of kneading left. Salt kills yeast, so saving it for the end helps the yeast do its thing better. It has made a huge difference in my dough.
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