Post by Portiaami on May 20, 2020 13:46:22 GMT
jpii, here's my recipe for homemade pizza. It's pretty easy and does not require a lot of kneading.
Ingredients
1 cup of warm water (about 110 degrees)
1 packet active dry yeast (1/4 ounce each)
1 tablespoon sugar
2 TBS. olive oil (plus more for bowl and brushing)
1 teaspoon coarse salt
2 to 2 1/4 cups all-purpose flour* (spooned and leveled, plus more for work surface)
*Start with 2 cups. If the dough is too sticky, gradually add more flour.
Directions:
Empty packet of yeast into a med/large size bowl. Add 1 TBS. sugar. Pour warm water over these and let it stand for about 10 minutes. The mixture will look foamy.
Wisk in olive oil. Mix the salt in with 1 of the cups of flour and start adding the flour. Stir until it's all well blended. Flour or grease your hands and knead this dough a few times, adding flour as needed if the dough is too sticky. There is not a lot of kneading with this recipe. 7 or 8 turns and you should be done. Form the dough into a ball and place in a greased bowl. Cover it with a clean dish towel or plastic wrap and allow it to sit in a warm place (I put mine into a cold oven) for 45 minutes to an hour until it has doubled in bulk.
Gently punch down the dough. I use a 9" x 13" cookie sheet. Grease the cookie sheet with olive oil and your hands, too. Spread the dough over the surface and into all 4 corners. Put it back in a warm spot for another 30 minutes or so. The dough will rise a second time. If there are any large air bubbles, gently pop them with a fork.
Preheat your oven to 425 or 450, depending on how hot it gets. Once the oven is ready, drizzle a light coating of olive oil over it and bake the pizza dough for 12 to 16 minutes until the crust has become lightly browned.
Meantime, gather your toppings. I use:
1. Pesto Sauce (I like Barilla but other brands are good, too) unless I have fresh basil. I chop the fresh basil and scatter it on top of the tomato sauce and not directly on top of the crust like I do with pesto.
2. Tomato Sauce (some brands I use are Prego and Hunts Traditional Spaghetti sauce. I buy Ragu Pizza Quick Sauce, too.) If you have the time and you are ambitious you can certainly make your own.
3. 2 ounces of shredded parmasaen cheese
4. 8 oz. Shredded Mozzarella (Fresh or low moisture).
Since my husband only likes plain cheese pizza this is what I make. My own personal preference is for black olives, green peppers and onions as toppings. I also like mushroom pizzas.
Directions to top your pizza:
Once it's been precooked, remove the crust from the oven. Spread a layer of pesto sauce on top. I make it fairly thin but you can put as much or as little as you like or omit this entirely.
Add the tomato sauce, then sprinkle with parm cheese. If you add other toppings do it next and then finish off with the mozzarella cheese.
Return the pizza to the oven but lower the temperature by 25 degrees and continue to bake for another 12 minutes. If you like your cheese more browned, bake a few minutes longer.
Notes: If I'm in a hurry I often use Rapid Rise yeast. Then I only have to wait for 1 rise. I let the dough rest for about 15 minutes after kneading and then go directly to the cookie sheet. Let it rise for 45 minutes and then proceed with the directions.
Ingredients
1 cup of warm water (about 110 degrees)
1 packet active dry yeast (1/4 ounce each)
1 tablespoon sugar
2 TBS. olive oil (plus more for bowl and brushing)
1 teaspoon coarse salt
2 to 2 1/4 cups all-purpose flour* (spooned and leveled, plus more for work surface)
*Start with 2 cups. If the dough is too sticky, gradually add more flour.
Directions:
Empty packet of yeast into a med/large size bowl. Add 1 TBS. sugar. Pour warm water over these and let it stand for about 10 minutes. The mixture will look foamy.
Wisk in olive oil. Mix the salt in with 1 of the cups of flour and start adding the flour. Stir until it's all well blended. Flour or grease your hands and knead this dough a few times, adding flour as needed if the dough is too sticky. There is not a lot of kneading with this recipe. 7 or 8 turns and you should be done. Form the dough into a ball and place in a greased bowl. Cover it with a clean dish towel or plastic wrap and allow it to sit in a warm place (I put mine into a cold oven) for 45 minutes to an hour until it has doubled in bulk.
Gently punch down the dough. I use a 9" x 13" cookie sheet. Grease the cookie sheet with olive oil and your hands, too. Spread the dough over the surface and into all 4 corners. Put it back in a warm spot for another 30 minutes or so. The dough will rise a second time. If there are any large air bubbles, gently pop them with a fork.
Preheat your oven to 425 or 450, depending on how hot it gets. Once the oven is ready, drizzle a light coating of olive oil over it and bake the pizza dough for 12 to 16 minutes until the crust has become lightly browned.
Meantime, gather your toppings. I use:
1. Pesto Sauce (I like Barilla but other brands are good, too) unless I have fresh basil. I chop the fresh basil and scatter it on top of the tomato sauce and not directly on top of the crust like I do with pesto.
2. Tomato Sauce (some brands I use are Prego and Hunts Traditional Spaghetti sauce. I buy Ragu Pizza Quick Sauce, too.) If you have the time and you are ambitious you can certainly make your own.
3. 2 ounces of shredded parmasaen cheese
4. 8 oz. Shredded Mozzarella (Fresh or low moisture).
Since my husband only likes plain cheese pizza this is what I make. My own personal preference is for black olives, green peppers and onions as toppings. I also like mushroom pizzas.
Directions to top your pizza:
Once it's been precooked, remove the crust from the oven. Spread a layer of pesto sauce on top. I make it fairly thin but you can put as much or as little as you like or omit this entirely.
Add the tomato sauce, then sprinkle with parm cheese. If you add other toppings do it next and then finish off with the mozzarella cheese.
Return the pizza to the oven but lower the temperature by 25 degrees and continue to bake for another 12 minutes. If you like your cheese more browned, bake a few minutes longer.
Notes: If I'm in a hurry I often use Rapid Rise yeast. Then I only have to wait for 1 rise. I let the dough rest for about 15 minutes after kneading and then go directly to the cookie sheet. Let it rise for 45 minutes and then proceed with the directions.