Lately it seems like I've been making a lot of pizza. Which means I am eating a lot of pizza. If I'm going to eat pizza, then I make it, as I detest store bought or restaurant made pizza (besides Bertuchi's garlic and artichoke pizza because that is delish!), so here are the reasons why I make pizza:
1. It's yuummy. If I'm being good I put fake cheese on it, if I'm in a 'screw it' mood I put real cheese on it. Yum!
2. You get a lot of food groups and can use up left overs or food that is just about to the point of needing to go in the compost. Like vegetables, left over chicken, ground beef, canned goods, etc. If you think the 'toppings' might be a little weird, just put some fresh garlic on the pizza before you cook it, solves the problem. I have yet to get food poisoning, but one needs to use ones better judgement on that one. If you see white, blue, grey or black fuzz on it, best not to put it on your pizza!
3. You can get a lot of meals out of just 1 pizza! I make rectangle pizza on a cookie sheet and I can get at least 3 if not 4 meals out of that 1 pizza! If I'm being really ambitious I'll double the recipe and freeze the extra and have it weeks or months later!
4. It's relatively inexpensive especially if you make your own dough and use left overs. I do both.
5. Its therapeutic to make but waaaaaay faster results than when making bread.
6. There isn't a lot of clean up or mess unless you were being really crazy and get sauce on the ceiling or something.
7. It's easy. I don't even think Julie (who swears she can't cook with yeast) could mess it up.
So here is the pizza recipe that I use. Like I said it's very yummy!
Dough:
1 package dry yeast
1 cup warm water (if you can't feel temperature like I can't, best to have a friend or someone who can tell temperature make sure the water isn't too hot so you don't kill the little yeasty creatures, as that is bad and you get very flat dough)
1 tablespoon sugar
2.5 cups flour
2 tablespoons olive oil
First turn your oven to 425'F. While that is pre-heating, in a large bowl mix the dry yeast, warm water and sugar. Stir that until the yeast is all dissolved. Then add in the flour. Mix that. Finally add in the oil. Mix that. Now set the bowl (hopefully it's metal, or else heat resistant plastic or glass) on top of the stove, where the burners are, NOT in the oven! So that the bowl gets a little warm and the dough rises a bit.
While the dough is getting all happy you mix the sauce.
Sauce:
1 8oz can plain tomato sauce
1 6oz can plain tomato paste
seasonings you like, I like basil and oregano and fresh garlic
Mix the sauce ingredients in a small bowl and set to the side. (I have been told that if you double the dough recipe you can get away with NOT having to double the sauce recipe too if you are frugal, I rather like sauce, so I usually double it, but you don't have to)
Also shred your cheese. Most of the time I use pre package already shredded mozzarella or fake cheese (I keep it in the freezer so it doesn't go bad) though sometimes if I have some interesting cheese add some of that to the mix too. Havarti, Gouda, cheddar, feta, etc. Have some fun, do what you like. Set that aside.
By now your dough should be a little puffy and warm and happy looking. Take that out of the bowl and kneed it a bit, probably about 3-5 minutes, just so it gets kind of stretchy and not very sticky. I don't usually need any extra flour, the oil in the dough I think helps.
Now take a baking sheet, like I said I use a square one, if you have a pizza pie pan you can use that I guess. Don't grease it or anything. Just stretch the dough out on the pan.
Put the pan with the dough only (do NOT put the sauce, cheese or toppings on yet) in the oven at 425'F for 10-12 minutes. If you like your dough crispy put it in longer. If you like it more chewy don't put it in as long.
While that's cooking, raid your fridge and figure out what you want for toppings. Be creative. If nothing strikes your fancy, then guess you're having plain cheese pizza now aren't you?
When the timer goes off, take the pizza dough out and let it rest for about 5 minutes. Then put the sauce on, spread it around as much as you like. Then the cheese, then your toppings. Put it back in the oven for another 10-12 minutes.
Timer goes off again and voila! Pizza!




