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Thursday, April 5, 2012

pizza dough



Homemade pizza may be one of the best things in the world that no one ever tells you about. It's one of my favorite weekend activities. Breaking out the dough, dreaming up the toppings, and making those dreams come true. 

It all starts with the dough, and this recipe is the place to start (courtesy of the lovely Pioneer Woman).

Pizza Dough

What You Need (makes enough for two crusts):
1 teaspoon of active yeast
1 1/2 cups warm tap water
4 cups flour
1 teaspoon salt
1/3 cup extra virgin olive oil


Directions:
1. Take 1 teaspoon of active yeast and pour it over 1 1/2 cups warm tap water.


2. Combine the 4 cups of flour with the 1 teaspoon of salt. Slowly drizzle in 1/3 cup of extra virgin olive oil and mix until just combined.


3. Pour in yeast/water mixture and combine. 


4. Coat a separate smaller bowl with a bit of olive oil. Form the dough into a ball and place in the coated bowl. Cover with cling wrap and refrigerate for at least a day.




This dough is fantastic. When we started making our own pizzas at home, we used Jiffy's dough, frozen dough, etc. Tried them all. This dough tops all the others. It's lovely fresh, and I think even better frozen. A day after making the dough and it rising, I separate it into two smaller balls and place them in sandwich-sized ziploc bags to put into the freezer. We usually enjoy a homemade pizza every weekend, and all you have to do is take the dough out to let it thaw when you're ready to enjoy it. It doesn't take long, and it is the perfect consistency when rolling it out.

Now that you have the dough, it's time to make that pizza (or calzones...or another delicious treat). Pizza sauce (I've done homemade and from a can----extras I freeze and thaw out when I thaw the dough.), ham, pineapple, onion, green pepper, mozzarella cheese, and a bit of parsley are our favorites. We've even broken string cheese in half and made stuffed crust pizza. 

Now that you've got the basic crust recipe, the topping choices are endless. Get to creating.




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