Pizza Pizza!

We are on a major pizza kick in our home right now.  Here’s how to make the dough (you can make it by hand but it’s very easy to do in the food processor).  Makes two pizzas, but you can always freeze one of the dough “rolls” for the future.

Mix together all dry ingredients:

• 22 ounces bread flour (~ 4 1/4 cups - better to weigh the flour if you can)
• 1 1/2 teaspoons sea salt
• 1 package active dry yeast (~2 1/4 teaspoon)
• Pulse the food processor a couple times, and while it’s running add the liquid ingredients:
• 2 Tbsp extra virgin olive oil
• 1 1/2 cup warm water.

Run the food processor for ~ 30 seconds and then let it rest for ~ 2 minutes.  run for an additional 45 seconds or until the dough forms a ball.  Take it out and knead it on a lightly floured surface.  Form a ball, divide the dough, rub with extra virgin olive oil and set aside in a bowl and cover with saran wrap touching the dough.

Let rise in a warm place until it’s twice it’s original size (~ 1 - 1 1/2 hours)  Take the dough and flatten it with your hands on a floured work surface.  At this point, you can use your rolling pin or just work with your hands stretching out the center.  Either way, I like to turn it over several times as I roll it, and Toby likes to try and flip it like an Italian pizza maker.

At this point you should be heating your pizza stone at 450F (pizza stones go into a cold oven and warm up with the oven).  You can also use a baking sheet but a pizza stone will get you a crisper crust.  They are actually quite affordable http://www.amazon.com/Good-Cook-14-75-Pizza-Stone/dp/B000297YAS/ref=pd_sim_k_2

Top your pizza with all sorts of yummy stuff.  Right now, we’re on pizza sauce, capers, pepproncinis, mozzarella, feta, Parmesan, kalamata olives, and bacon.  You could add: roasted red peppers, ham, pineapple, different pestos, carmalized onions, blue cheese.  The great thing about pizza is anything will taste good so go for it!

Reduce oven to 425F and bake for 30 minutes.  YUM!!!!  Guten Appetit!

Beckie 303-736-9930 xt1

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