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Topic: amaaazing homemade pizza  (Read 1110 times)
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shastaw2006
« on: September 01, 2009 08:36:44 PM »



My dinner.  Cheesy

I used this recipe for the dough, using mixer, but I bet you could do it by hand as well. http://www.recipezaar.com/Soft-Italian-Bread-Sticks-Abm-104628

Dough

    * 1 cup warm water (70 to 80)
    * 3 tablespoons soft butter
    * 1 1/2 teaspoons salt
    * 3 cups bread flour (All purpose works well also)
    * 2 tablespoons sugar
    * 1 teaspoon italian seasoning
    * 1 teaspoon garlic powder
    * 2 1/4 teaspoons active dry yeast (about 1 packet)

Directions
 Pour the warm water into your mixing bowl. Add the sugar, and let dissolve. Add the yeast and let sit for a few minutes, until dissolved. (This is 'blooming' your yeast, to make sure it's good.) Then add the salt and seasonings, if you decide to use real, minced garlic, then it would be extra good. Add in the butter and mix best you can. Dump in a bit of the flour (about half) and mix in stand mixer with dough hook. Continue to add the flour until the dough is ready. (If you need help on this, find a recipe that makes bread dough with a mixer. You want the dough to take just enough flour until it's not sticky anymore.) When the dough is ready, pull it off the hook and leave it in the bowl with a towel covering it for about 30 mins. (You can let it sit longer if you need to)

 
This made three pizza balls. I stretched it out- I've found the easiest way to do this is to start to pull it apart, then once it's about as big as your open hand, hold it by the edges and rotate, letting it stretch to the floor until it is as big and as thin as you'd like.

Spread a bit of olive oil on a foil covered cookie sheet, and lay out your dough. Brush the edges of the dough with some olive oil, then add your toppings!

On mine, I used Hunts Garlic and Onion spaghetti sauce, reduced down a little bit. If I had planned it out, I would have made some sauce from scratch, but this was very good.

Next I put on some basil leaves, then covered with mozzarella cheese.

Then my actual toppings were:
  • olives
  • mushrooms
  • sundried tomatoes (I won't use these again, they were kinda weird. But I tried it, and expanded my taste bud horizons)
  • italian sausage

It was really good.


*note* I am not a professional baker. I don't really know what I'm talking about with bread. But this is how it works for me. If I explained the yeast or the dough making wrong, please let the rest of us know! lol
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Trekky
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« Reply #1 on: September 02, 2009 02:26:55 PM »

Looks delicious! 

I was thinking about finding a homemade pizza dough recipe - so thank you!
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godfreja
« Reply #2 on: September 04, 2009 04:29:52 PM »

Looks really good.

A while ago I tried making homemade pizza using a pizza stone. The transfer from the peel to the stone didn't go so well. I still need to finish cleaning the stone!
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pilarfarmer
« Reply #3 on: September 27, 2009 12:53:12 PM »

i had a hard time transferring my pizza from the board to the stone too, so the next time i made the pizza on parchment paper and just slid the whole thing onto the stone and baked it on the parchment, on the stone. it kept my stone clean and was easy to move off after it was cooked too.
my pizza dough recipe:
1 envelope yeast
1 c warm (110*) water
1 1/2 tsp sugar
2 1/4-2 1/2 flour
2 tbsp olive oil
1 tsp salt
put yeast and sugar in water and mix til dissolved and let bloom for 10 mins. combine flour, salt and add yeast mixture stir until forms stiff dough put on floured surface and knead for 5 mins til dough it smooth and elastic adding flour as needed. put into greased bowl coating entire dough ball with oil, cover with towel and let rise. when it has doubled in size, punch down dough and cut it in half and form into pizza shape, add toppings and bake @ 425* for 20 mins.
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