Thursday, October 6, 2011

Pizza Therapy

We had pizza for dinner. I havent made pizza all summer. Kyle requested this. He doesnt request specific dinners often, so I made sure it happened. So I got this recipe from and for a short pizza dough recipe it's awesome!

I really want to try one of those very authentic doughs that you have to let rise 18 hours. But, dang it all, that takes forethought & action! I dont do that well :)

Making pizza crust is not that difficult. Authentic Italian pizza does not include olive oil or sugar.

But this one does :)

Ingredients for the Pizza Dough
(Makes 2 Large Pizzas, or Four Thin Pizzas) this doubles really well!!

1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4 teaspoons of dry active yeast)

2 teaspoons sugar

4 cups of flour or more (I use half whole wheat and half bread flour)

1 teaspoon salt

1/4 cup olive oil

1 and 1/2 cups of warm water

Use the following Pizza Dough Recipe if you will be making and eating your pizza on the same day...


1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100 and 110 degrees ). Mix well with a whisk or fork. Wait about 5 minutes for the yeast and sugar to activate.

2. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.

4. Knead the dough for 8-10 (dont skimp on time here!!!) minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more bread flour.

5. Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.

6. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.

7. Cut the dough in half. (if you make the dough in the morning then you can put each half in ziplock bags and put in the fridge, then about a half hour before you are ready to roll out, take the dough out of the fridge!)

8. dust a rolling pin with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.

9. Dust a cookie sheet or pizza sheet, with corn meal. (Or flour)

10. Fold the round dough in half anf then in half again. Place that center point in the center of your pizza sheet and unfold back into a circle!

11. The more you make dough, the easier it will become.

Then add pizza sauce and mozzarella cheese and toppings.

Bake 475-500 for 12 minutes

Cut & eat!


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