The Mudcat Café TM
Thread #92013   Message #1831239
Posted By: Stilly River Sage
10-Sep-06 - 02:19 PM
Thread Name: BS: Favourite homemade pizza recipe
Subject: RE: BS: Favourite homemade pizza recipe
My pizza dough is

1 tablespoon quick yeast (just mix it in the dry ingredients)
3 1/4 cups white flour (I used unbleached)
1/2 cup whole wheat flour
1/4 cup cornmeal (this from Jeff Smith, aka Frugal Gourmet)
1 tablespoon sugar (can use a little less, but do use some)
1 teaspoon salt
1 tablespoon wheat gluten, if I remember (not often)
1 tablespoon olive oil
oregano, about 1 Tablespoon
garlic powder, somewhere between 1 and 2 teaspoons
1 1/3 cup water

I let the bread machine do the work, setting it on manual, but for years I made this with no machine. Either way it's good.

Pre-heat pizza stone to 500 degrees. When the crust has finished in the manual setting or has risen once, then divide it into how many crusts you want (typically, like was mentioned above, I make a couple to eat and then bake the last two for about 3 minutes and freeze them to use later).

When you have your dough rolled or shaped the way you want, get out the pizza stone and place the dough on it. Immediately use a fork to pierce a lot of holes over the surface of the crust or it will puff up like a huge pita. Assemble it quickly, then bake for up to 5 minutes. Slide it off of the stone onto a pan and put the stone back to heat a little more before the next crust goes on. The pizza will have done a lot of cooking on the stovetop while you put it together. Don't burn yourself on the metal handles for the stone.

I make the crust from scratch, but then what goes on top depends on what is available. I usually use a commercial spaghetti sauce (Hunts works) then depending on who is eating, the toppings vary. My son wants just cheese. My daughter doesn't want cheese, but she does like mushrooms (fresh if we have them, otherwise, canned), pepperoni or sausage, and olives. I eat cheese and meat (I tend to prefer ham, its a bit leaner), onion, green pepper, mushroom, olives. Fresh tomatoes, if I have them, are nice sliced very thin.

Making the dough is second nature, I make bread several times a week. But making sauce takes more time because I have to round up the ingredients. Sometimes I'll used canned tomatoes and make my own sauce. Only when I have a garden and a lot of the ingredients already (tomatoes, onions, garlic, green peppers) do I make sauce from scratch and freeze to use for pizza and such.

SRS