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01-09 Pizza

PIZZA DOUGH - makes two med/large
Mix:
1 t active dry yeast
1 t sugar
1 1/3 c lukewarm water
Stir and let stand until foamy, about 5 min.
Then add:
2 T EV Olive oil
1 t salt (fine sea salt is best)
Mix and add a little at a time (1/2 cup)
3 3/4 c Bread flour
Stir until dough forms a ball
Knead 4-5 minutes then place in tightly covered bowl to let rise in refrigerator
Keep 2-3 days max.
OR Can use immediately for thin crust pizzas:

Divide in half and roll out to desired size
After adding toppings, cook at 425 F about 10 minutes
TOPPINGS:
If not using red sauce, brush crust with olive oil before adding toppings and then spray/sprinkle/drizzle finished pizza with olive oil again to prevent burning
Can use Pesto instead of sauce.

Use any combination of:
artichoke hearts
corn, if frozen, thaw first
tomatoes, fresh sliced or sun-dried (soaked in hot water first) or okay if in oil
slivered red onions
thinly sliced zucchini
fresh herbs like basil or oregano, whole or chopped
pine nuts
generous sprinkling of dried herbs like Italian seasoning
strips of thin ham or chicken or pepperoni or Canadian bacon
Cheese! Feta, Parmesan, Asiago, mozzarella ...
And anything else you can think of or have on hand

Bri's fav: red sauce, pepperoni, zucchini and mozzarella
EB's fav: bbq chicken, Italian herbs, Parmesan, corn
Ani's fav: red onion, herbs, artichoke hearts, zucchini, feta, tomatoes
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Comments

  1. Crystal OdegardFebruary 4, 2010 at 10:00 AM

    K theres something a little messed up with Annica's choice of pizza. I'm just saying.

    ReplyDelete
  2. bacooperMarch 30, 2010 at 12:36 PM

    You will be craving vegetables someday. I just know it! LOL

    ReplyDelete

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