Saturday, October 11, 2014

Pizza dough

1 cup all-purpose flour
1 tbsp yeast
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
1 cup very warm water (my mother taught me to use water as hot at it comes out of the tap, so about 120 degrees)

Combine and let sit covered in a reasonably warm place (so, not the fridge) for at least 1 hour.

Add approximately 2 cups of additional flour, kneading gently until just mixed. (Unfortunately, how much flour to add is something I could only teach you by feel. You want it to be soft and pliable but not sticky.)

Grease pizza pan with olive oil. Make sure you get oil on both hands.

Use your oily hands to spread the pizza dough over the pan. (It works especially well if you rub it around for a bit and then flip it over so both sides get oily.)

Bake at 350 for about 10 minutes.

Top.

Bake at 400 for 12-14 minutes or until cheese is golden-brown near the edges.

Garlic-butter crust:

Make as above, except substitute 2 tablespoons melted butter for olive oil and add 1 teaspoon garlic powder.

When the dough is ready for its first bake, add a thin coat of softened butter. (I still use olive oil to grease the pan.)

Topping variations:

Cheese: Use tomato sauce and spices of choice (I use the same combo as I do for spaghetti sauce), mozzarella cheese, and a sprinkle of parmesan.

Alfredo: Use a half batch of your favorite alfredo sauce, mozzarella cheese, and diced chicken.

2 comments:

Sheila said...

I like onions, bell peppers, and mushrooms on a meatless pizza. You can also blend summer or winter squash or carrots right into the pizza sauce, and then no one will even know they're eating something healthy! ;)

The Sojourner said...

We are wary of vegetables in general around here. Scott put onion pieces on his half of a chicken alfredo pizza once, though. (I don't mind the taste of onions but can't stand the texture, so they have to be pureed to go on my half.)