Homemade Pizza

One of life's treats is pizza. We probably have pizza once a week in our house. Yes, I know, it's not the healthiest but it sure is tasty. I have tried many different pizza dough recipes and I think I've found a winner. This one comes from a blog called Annie's Eats and it's super easy to make. I have also tried a number of pizza sauce recipes as well as many store bought varieties. Last night I made the sauce using tomatoes from my mother-in-laws garden and it tasted wonderful. I think when I have the energy, it would be a good idea to make a ton and put them in jars for the months to come. Not this year though. It had a wonderful fresh taste you won't be able to get from any store bought pizza sauce. One last thought on homemade pizza-don't be tempted to buy the pre-shredded mozzarella. Sure it's a whole lot easier and it's one less thing you have to wash but it doesn't melt as well. Buy it in the cube and shred it yourself, you'll be happy you did.  Try out these recipes and let me know what you think.

Pizza dough ready to be cut in half and rolled out.

Marston "helping"

Basic Pizza Dough

From: http://annies-eats.com/

Printer-Friendly Version

Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients: 
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions: 
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Abbi's Pizza Sauce

1 TBSP Olive Oil

3 cups (or 1 big can of crushed) pureed tomatoes

1 (6 oz) can tomato paste 

2-3 garlic cloves, minced

1 tsp dried basil

1 tsp dried oregano 

1 tsp salt 

1/2 tsp garlic salt 

Heat oil in sauce pan. Add all ingredients and bring to a boil. Turn down heat and simmer for at least 30 minutes.