Time for a pizza recipe!!!
It’s been a while since we had one. (Well, ok, it’s been a while since we had any sort of recipe, or any sort of anything. But who’s keeping track?) I think the last one was the Garden Veggie Pizza, which still makes me drool every.single.time. I look at the picture or even think about it.
It’s been a while since we made pizza, too. Probably since that last post, or close to it at least. I’m not sure why – we’ve had dough in the freezer – other than we’re perhaps slightly lazy.
I shouldn’t say that.
That makes you think pizza-making is hard work. It is most definitely not. (I mean, yeah, it’s harder than ordering a pizza. But way more satisfying and way less expensive.) I’ve said it before…making homemade pizza is FUN. It’s an experience, and while it takes a little while, it’s a great way to spend time with someone and be creative and have a delicious meal at the end of it. Pizza night is sort of a date in and of itself. Don’t believe me? Try it. Then talk to me.
Anyway, I’ve got not one, not two, but THREE pizza recipes for you. And yeah, I know. If I were a smart blogger I’d make this three posts. I’m not. This is more convenient for all of us.
Without further ado…..
Pizza Dough Recipe
We adapted this from Annie’s Eats, who adapted it from a cookbook. So, we’re just going to call it my recipe. Hope that works for everyone. You need:
- 4 cups of bread flour (22ish ounces – weigh it, that’s easier)
- 1 package of active dry yeast (or instant yeast, if you like that term better)
- ½ cup warm water
- 1 ½ tsp salt
- 1 ½ cup room temperature water
- 2 tbsp olive oil
- 2 tbsp maple syrup
Wait, what? Maple syrup in pizza dough?? I haven’t lost my mind. Mellow Mushroom uses molasses in their dough, and that’s what gives it the sweet taste. I will never use molasses for anything besides pizza dough, and therefore do not see the point of buying it. Besides, we all know I’m somewhat lazy, and maple syrup is something 95% of you have in your kitchens. I’m already asking you to buy the expensive bread flour, I’m not going to ask you to buy molasses too. Sheesh.
- Pour the ½ cup warm water into a measuring cup or bowl, and sprinkle the yeast on top. Let it sit for a few minutes while you weigh the flour.
- Combine the bread flour and salt and mix briefly.
- Pour the 1½ cup room temperature water on top of the water/yeast mixture. Add the oil and maple syrup and stir.
- Pour the water mixture into the flour mixture and mix until wet.
- Then knead the dough (I do this by hand but you could use a stand mixer) until it’s smooth and elastic. Tip: It helps to use copious amounts of flour on your hands if you do this. It’s also lots of fun. You’ll know when it’s done – it stops being hard to manipulate and starts looking like pizza dough.
- Place dough in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise on the counter until doubled in size, about 2 hours.
- After 2 hours, divide the dough into two equal pieces. If you’re planning to freeze it, wrap each piece in plastic wrap, then place inside a freezer bag. (It’ll need a day in the fridge to thaw once you want to use it.) Otherwise, let the dough relax for at least 10 minutes, until it can easily be rolled into a pizza shape.
Now…..Put your pizza stone in the oven and turn it on to 500 degrees F. Yes, that’s hot. It’ll be fine.
Roll out your dough into a pizza shape. Brush the edge of the crust with an olive oil/garlic/Parmesan mixture. Then put it on your transfer surface. We usually use a cookie sheet with parchment paper on it (though we used plates this time, which didn’t work as well). You’ve got to be able to transfer the pizza to the stone and then off the stone again once it’s done cooking. We cut the paper to just a little bit bigger than the pizza so we have something to grab onto.
Ok, now for the rest of it. It’s pretty simple…brush on sauce, then cheese, then toppings, then more cheese (if you want). Then transfer to the hot pizza stone and cook it until it’s done – anywhere from 5 to 15 minutes depending on how thick your dough is and how browned you want it. Just keep an eye on it – this isn’t the kind of thing you necessarily want to set a timer and forget about.
I’ll be honest and admit that we didn’t make the sauces from scratch. They still turned out fine. I need to dedicate some time to working on a red sauce. I’ll try to do that soonish. (Yeah I know, I said that last year.) Also, I’m showing you the uncooked pizzas so you can see the ingredients more clearly. We made three: White Veggie, Buffalo Chicken, and Pepperoni Mushroom. I’m not giving you measurements because pizza is a personal thing…however big your pizza is, and however much stuff on it you want, GO FOR IT. This is your pizza. I’m just here for inspiration.
White Veggie Pizza
- Bertolli White Pizza Sauce (I actually would not recommend this sauce, but it’s what we had)
- Fresh mozzarella slices
- Summer squash
- Shredded mozzarella
- Steak n Shake Buffalo Sauce
- Cooked chicken breast tossed in buffalo sauce
- Bleu cheese crumbles
- Shredded mozzarella
- Pizza Sauce (ours was Kroger)
- Shredded mozzarella
- Sliced pepperoni
And the end result? Heaven.