Saturday, February 20, 2010

Easy Peasy Pizza

I've always been intimidated by pizza crust. Anything with yeast in it just always seemed like much more work than I was prepared for. I don't know what I was thinking! This week, I decided to tackle my fear of pizza crust and found that pizza is deliciously easy!

I grew up eating at a mom and pop pizza shop called Minelli's. Do you find that the pizza you grew up on is the best pizza in the world? Well, I feel that way about Minelli's. The most pleasing thing about this recipe is that it has the crust that I grew up on. The toppings are totally up to you.

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Pizza Crust

1 (1/4 ounce) package active dry yeast
1 cup warm water
1 tablespoon sugar
2-1/2 to 3 cups of white flour (if you want whole wheat crust, substitute 1 cup wheat flour for 1 cup of the white four)
1 teaspoon salt
1 tablespoon olive oil (I used garlic infused oil)
1 tablespoon Italian seasoning
2 teaspoons garlic powder
cornmeal for sprinkling

1. Add sugar to the warm water, then the yeast. Put aside for about 10 minutes, or until the water mixture becomes foamy.

2. In the meantime, combine 2-1/2 cups flour, salt, Italian seasoning, and garlic powder in a large bowl.

3. Put olive oil into the water/yeast mixture, then pour into dough.

4. Flour your hands, then combine all ingredients with your hands. Knead dough for 6 to 8 minutes, until it forms a nice dough ball. If this mixture is too wet, add more flour until the dough ball is no longer sticky.

5. Place dough ball into a bowl that has been sprayed with cooking spray. Let sit for 10 to 15 minutes (until dough has doubled in size.

6. When the dough has risen, divide in half.

7. Place half of dough on a liberally f1oured surface and work with your hands or with a floured rolling pin until it is the size of a 12 inch pie (or the size of your baking sheet). Sprinkle cornmeal onto baking pan, then place the dough on the pan.

8. Place dough on the top rack of your oven at 425 degrees F for 10 minutes.

9. Remove dough, then top with whatever topping you want.

10. Put back into the oven for about 10 minutes more, or until cheese is golden brown and fully melted. Let rest for 5 minutes before cutting.

Eat your yummy homemade pizzas!

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I made a pepperoni and cheese pizza and a traditional tomato, basil, and mozzarella cheese pizza. I used marinara spaghetti sauce for the pizza sauce, but I used only about 2 - 3 tablespoons of sauce for each pizza. Of course, the beauty of pizza is that you can load it with whatever toppings you like. Want a whole wheat broccoli, garlic, and cheese pizza? Make it! I like onions, tomatoes, and basil, but I have to warn you that it smells like an old shoe! Soon, you too will be a pizza baking fool!

3 comments:

Cora said...

Oh yummy.....I have never made my own crust! So I'm going to have to try this! Thanks for sharing!

Kate said...

That sounds so good! I love a good homemade pizza. I think I just might go for it! Thanks!

Denise | Chez Danisse said...

These look great! I grew up with the very specific Chicago deep dish pizza and I just don't crave it anymore. It is so filling! I am craving your tomato, mozzarella, basil pizza.

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