h1

pizza

June 18, 2007

I made this pizza yesterday. Turned out very well.

Ingredients 
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour


DIRECTIONS

  1. In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
  2. Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
  4. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

I put some Ragu on it, but next time I’ll get some better sauce to use. I topped with Sargento’s shredded Mozzarella Cheese with Basil and Sun Dried Tomato ad a little bit of Chipotle Cheddar. It was very very good. The crust was soft, tasty, and filled with awesome. It’s such a basic recipe you can do whatever you want to add to it. Next time I’ll Pepperoni and maybe some other things. The dough is pretty wet and sticky, so there is some mess to clean up, but it’s quick and easy. I didn’t let it rise for very long, but it didn’t cause problems at all.

Enjoy!

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One comment

  1. Pizza is fun to make, I did it cooking class freshman year. Getting the water to the right temperature for the yeast can be a pain though 😛



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