I thought I would give you guys an update on my attempts at homemade pizza. I was feeling pretty good after all the response and encouragement I got for this post. Fellow bloggers, you guys rock!
So, remember how I told you I found an easy rise pizza dough recipe. The same dough can be refrigerated to rise slowly in the refrigerator overnight. I actually made the second pizza two days after my first attempt and the dough was amazing. I am not sure if there is a scientific reason for it, but I really liked its flavor and texture. The recipe is from Fine Cooking and re-produced below for your convenience.
Homemade Onion, Tomato & Green Pepper Pizza With Easy Rise Dough
You will need:
For the dough (Yields two 9-in pizzas)
- Active dry yeast – 1/2 package i.e, 1 1/4 tsp
- Water – 3/4 cups, very warm
- All purpose flour – 2 cups, allow more for kneading, dusting and such
- Salt – 3/4 tsp
- Oil – 1 tbsp
For the topping (The quantities are really up to you)
- Pizza sauce or ketchup – a few tablespoons
- Onions – roughly chopped
- Tomatoes – cut in rounds
- Green peppers – roughly chopped into long strips
- Cumin powder – 1/2 tsp (to saute onions for a 9-in pizza)
- Dried basil – 1 tsp (to saute onions for a 9-in pizza)
- Mozzarella cheese – shredded, as much as you like
- Dissolve the yeast in warm water and let stand for 10 minutes.
- Combine flour and salt. Keep adding the yeast-water mixture to it slowly and mix. Use a food processor, a wooden spoon or your hands.
- Add oil and combine.
- Scrape the still sticky dough out on to a clean, floured surface and knead well for a few minutes till dough is smooth and pliable. Make sure to flour your hands well and use a light dusting of flour to get a smooth mass.
- Divide the dough to make two 9-in pizzas or use as a whole for a large pizza.
- Now, comes the fun part. If you want to make the pizza immediately, place the dough balls in a floured bowl, cover with a clean towel and let rise for 45 minutes. Meanwhile, pre-heat the oven and pizza stone/baking sheet to 500 deg. F. Please turn on the vent fans and other fans around the kitchen. You do not want to invite the fire brigade, trust me!
- Else, place the dough ball in a bowl lined with a floured dish towel, cover with cling wrap, allowing room to rise, and refrigerate overnight. I refrigerated it for 2 days and it was fine. To use it, remove from refrigerator 15-20 minutes before you plan to use it, knead it again and shape in to pizza. Don’t forget to pre-heat the oven and pizza stone/baking sheet.
Shaping, Topping and Baking
- Shape the pizza with a rolling-pin or your fingers roughly to a 9-in size on a well-floured surface.
- Transfer onto the hot stone or baking sheet. Top with sauce, toppings and cheese of choice, leaving half an inch on the sides. I spread a couple of tablespoons of ketchup, followed by onions and green peppers lightly sauteed in oil with a touch of cumin powder and dried basil, tomatoes, and lots of shredded cheese. I like a well piled pizza, so just use whatever and as much topping as you like. There is no set recipe for it.
- Return the pizza stone/baking sheet to oven and bake for 8-10 minutes or till the cheese is melted and edges are golden.
- If you use a baking sheet like I did, the crust may not be properly crisped in the center. Simply heat a large skillet on the stove and place the pizza on it for a couple of minutes. This should nicely brown the crust all over.
- Allow to cool slightly, cut and enjoy!
Next challenge – find a suitable whole wheat or part whole wheat pizza dough recipe. Any suggestions?
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Colours Dekor
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Daisy Cottage Designs
- Savvy Southern Style
- The NY Melrose Family
- Not Just A Housewife
- High Heels and Grills
- The Shabby Creek Cottage
- 52 Mantels
- Domestic Superhero
- Living Well Spending Less
- Reasons To Skip The Housework
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- Chic on a Shoestring Decorating
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- Tatertots and Jello
- Its Overflowing
- DIY Show Off
- Three Mango Seeds
- Nifty Thrifty Things
- By Stephanie Lynn