Monday, 21 September 2009

Homemade Pizza

Granddaughter Brittany wanted to make homemade pizza.Found a great recipe using stand mixer and dough hook......

Homemade Pizza Recipe,adapted from Simply Recipes
Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
Mix in the olive oil, flour, salt and sugar stir for about a minute.

on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.
Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
If you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 500°F .
Punch the dough down, divide the dough in half. Form two round balls of dough, cover with plastic and let sit for 10 minutes.
Prepare your desired toppings. About a third a cup each of tomato sauce and the more cheese the better.
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker, pinch the edges to form a lip.

Ready for oven with pepperoni, fresh basil, fresh tomatoes and sliced garlic. Lots of mozza cheddar cheese as well.

Freshly baked
Both Granddaughters declared the pizza , Yummy!


Anonymous said...

That's a great looking pizza. I have been looking for a good pizza dough recipe. Thanks!

Rosanne said...

They do look good!