Feb 01 2009
making pizza
Making pizza from scratch is easier than you might think. The following recipe will produce enough dough for about six individual pizzas, or two regular size pizzas. The individual pizzas are great for a pizza party or kids, because everything can pick their own toppings. Here’s what you’ll need:
3/4 c warm water (110 degrees F)
1 package dry yeast
2 tsp honey
1 1/2 T extra virgin olive oil
2 cups all-purpose flour, divided
1 tsp salt
First, combine the water, yeast, honey, and olive oil in a large mixer bowl. Allow it to sit for five minutes so the yeast can proof. Add 1 cups of flour and the salt, and mix with a dough hook on a low speed. Gradually add the remaining flour as the dough will absorb it (you may no need it all). Knead for about 7 minutes. Turn the dough out on a floured board and knead by hand a dozen times. Put the dough into a large, oiled bowl and roll the dough around until it’s well-coated. Cover it with a kitchen towel and allow it to sit for 30 minutes while you prepare the toppings. After 30 minutes, divide the dough into two balls and roll out each on a floured board into 8 inch rounds (alternatively, divide into six balls and roll out into small rounds).
Brush the dough with olive oil, and top with your favorite cheese and toppings. Bake on a sheet pan coated with cornmeal at 475 F for 8-12 minutes, or until the crust is golden brown around the edges and the cheese is bubbling. Always allow the pizza to rest at room temperature for 5-10 minutes before cutting into it; this allows the juices to go back into any vegetables on the pizza, preventing a soggy crust after cutting, and allows the flavors to further develop.
And voila! Delicious pizza. You can further experiment with the crusts by adding chopped herbs, garlic, even shredded cheese.
This dough also freezes really well. Right before you put the dough into the oiled bowl, simply break the dough in half; wrap one half with plastic wrap and put it in the freezer, and use the remaining dough as directed. Later, thaw dough in refrigerator overnight and allow to rise at room temp in oiled bowl for about 45 minutes.
