So what do we do after a really loooong day that included traveling, snowshoeing, meal planning AND grocery shopping for the week? Well we slaved in the kitchen to make homemade pizza of course!
Crusty Pizza Dough
Calories: about 373
1 package active dry yeast
1 cup warm water (105-115 degrees)
1/2 teaspoon salt
2 teaspoons olive oil
2.5-3.5 cups all purpose flour
1 tablespoon cornmeal
1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, oil, and 2.5 cups flour. Attack bowl and dough hook to mixer. Turn to speed 2 and mix 2 minute.
2. Continue mixing, add remaining flour, 1/2 cup at a time and mix until dough clings to hook. Knead on Speed 2 about 2 more minutes.
3. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft about 1 hour. Or until dough has doubled in bulk. Punch dough down.
4. Brush pizza pan with oil. Sprinkle with cornmeal. Press dough down forming a flat surface. Add toppings as desired.
5. Bake at 450 for 15-20 minutes.
Ever since Michael bought the Kitchenaid Mixer he’s wanted to try making his own pizza. I was fully supportive of this idea. I love homemade pizza. My mom used to make it; and as a teenager I made it myself a few times. I liked the homemade pizza a lot but just never tried to make it as an adult. With a mixer there was no excuse not to try.
A few weeks ago I saw Tina’s post on homemade pizza and I requested that Michael and I made our first pizza with all fresh ingredients. I bought fresh mozzarella, prosciutto and fresh basil for our first attempt. If it had been a failure, it would have been about a $20 failure….
I loved using such fresh ingredients. I have to admit: they made a WORLD of difference.
Michael took charge in the kitchen and did all of the pizza making chores. He was so excited to be testing out his new mixer–and I was A-okay with letting him take the reigns. I did laundry and played with my new light box while the dough was rising. (And munching on some fresh strawberries.)
Killing the yeast has always always always been my problem with bread making. Michael was smart–he used his digital meat thermometer to test the temperature of the water before adding it to the yeast. So smart.
Michael kneaded the pizza dough and then used the rolling pin to roll it out. I pinched up the edges to make a thicker crust and brushed olive oil and Italian herbs on the crust. Michael took care of the sauce and putting on the toppings.
Michael baked the pizza. The entire house–no matter what room I was in–smelled like freshly baked pizza. But not like a Pizza Hut pizza, like amazing herbs, melting cheese and rising dough. There was no argument: our first pizza was going to be a WINNER.
Not burned. Not raw. The dough was perfect and cooked perfectly. The cheese was perfectly melted and tasted oh so heavenly. The fresh basil was the real winner on this pie, in my opinion. The prosciutto wasn’t half bad either. Who am I kidding? Even the freshly sliced tomatoes were awesome. Can I gush any more about how YUM this pizza was?
QUESTION: Do you make your own pizza? What’s your favorite topping combo?