We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.


Thursday, July 23, 2009

Crusty Pizza Dough

(print this recipe)

1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (105 - 115 deg)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 - 3 1/2 cups all-purpose flour
1 tablespoon cornmeal

I'm using a KitchenAid stand mixer for this recipe.

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

Spray pizza pan or baking tray with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450degF for 15 to 20 minutes.

Yield: 4 servings (1/4 pizza per serving).
Topping variations:
Original pizza: Large jar of marinara sauce (or home-made pizza sauce), mushrooms, red onion, black olives, mozzarella cheese, parmesan cheese. (pepperoni optional)

Greek pizza: Fresh basil pesto, Feta cheese, red & yellow peppers, kalamata olives, red onions, parmesan and mozzarella cheese. (sausage optional)

Clean out the fridge pizza: Marinara sauce, red & sweet onions, artichoke hearts, roasted peppers, mushrooms, fresh basil, sun-dried tomatoes, black olives, parmesan cheese, mozzarella cheese.

No comments: