Homemade pizza; it’s easier than you think!
As usual, when the husband travels, kids put in orders for creative meals. Dad was in San Diego all last week, and pizza was requested. Given how rarely teens willingly spend time with parents, I was more than willing to bash together some dough and procure a variety of toppings for a homemade pizza night.
This recipe makes enough dough for 2 full-sized pies. In our case, we made 4 half-sized pies to allow greater topping variety.
2 pkgs pizza yeast (regular yeast can be substituted)
2 cups warm water
2 tsp sugar
2 tsp salt
5 cups flour
2 Tbps olive oil
2 Tbsp corn meal for coating pans (optional)
Pour dough into large mixing bowl. Add water, sugar and salt. Let yeast begin to bubble and stir. Using dough hook attachment, add flour gradually until dough holds together. Cover with kitchen towel for at least 30 minutes, or up to several hours. Punch the dough down (my daughter looved this part!) and you’re ready to go.
Heat oven to 500.
Grab a hunk of dough, and begin stretching it out. My kids had a ball here:
I baked our pies on pizza stones coated with a dusting of corn meal, but you can also use oiled baking sheets.
Stretch dough to a thin roundish shape (or oval, square, amoebic, trapezoidal….up to you.) Top as desired. We enjoyed the following combos:
|pesto with fresh mozzarella
marinara, grated mozzarella and pepperoni
|marinara and mozzarella; marinara, olives, feta, onions, and mozzarella.|
When topped as desired, bake in lowest rack of oven for about 10 minutes. Watch it carefully–it’s done when edges are brown and crisp, cheese is completely melted and when you scrape the underside of the pie with a spatula it feels solid, not sticky and doughy.
Ok, so it’s a bit more work than dialing for delivery, but it really is a lot better. Claire, who normally eschews pizza, enjoyed the leftovers during a phillyfoodlovers working lunch the following day.
Assuming you have power, homemade pizza may be a good way to get through Hurricane Sandy.