So Last night I snuck a kid free night over at Lissa’s (she being the only one amongst us without two tagalongs..though she loves ours enough to be partly responsible for them) and to celebrate my freedom and a few hours of relaxation before the new semester comes, I brought up the idea of a home made pizza and she jumped on it. Now she made the pie to go with the dinner so I’ll let her discuss that, but since I made the dough and we both agreed on toppings I’ll handle the pizza.
For the dough, we used Smitten Kitchen’s Basic Pizza dough which I doubled, because I like a good thick bread-y crust. The recipe by the way was great, easy to use and the only complaint I had was that she didn’t have a temperature listed for baking but we found one on her pizza updated so all was well. For the sauce, we sauteed some garlic and onions, poured in crushed tomatoes, salt, pepper and oregano, and then left it to simmer for 20 minutes while the dough finished raising. For our toppings we used bacon, Brown sugar ham slices, basil leaves (which were chopped) and a ball of mozzarella.
Over all? It was a very yummy pizza! The sauce was a touch saltier than we liked, but that’s easily adjusted, and the dough was a great one for our purposes. I think we’ll try the updated one next time, just for a little bit of flavor to it, and perhaps another one down the line but we both really enjoyed it.
I think we’re going to repeat this one again, we talked about doing a white pizza last night and there are some more ‘out there’ ones that I enjoy that I would like to try. Liss is not down for the bbq pizza but I think that it would be a lovely one to try at home with the boys here.
Smitten Kitchen’s Pizza Dough
Really Simple Pizza Dough
Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready.
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil
Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)
Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.
Our recommendations? work with the dough, push and knead it to get it where you want..make sure that you make it even, we had some thicker parts on the pizza that disrupted the even nature of it. Otherwise? delish!