Thursday, February 2, 2012

Homemade Pizza

What is more fun than homemade pizza.  Nothing, that's what.  Making your own pie is a great idea for a family dinner, a date night, or a night in by yourself.  Everyone gets to have something of their own.  Don't worry about perfect pizza shape, we have made round pizzas, square pizzas, and even one shaped like Africa - they all come out great.  Having made this recipe several times I can tell you that everyone seems to prefer a thicker crust (even those who normally like a thin crust) and that the only thing you can do to go wrong is to add too many watery toppings (tomatoes and mushrooms are great, but be gentle.)  Have some fun getting toppings together and have a pizza party with your family.  You won't regret it.

Homemade Pizza
Total Time: 2.5 hours     Serves: 4-8

For Crust:

  • 1 cup Hot Tap Water
  • 1 Tablespoon Yeast
  • 1 Tablespoon Sugar
  • 3 cups Bread Flour
  • 4 teaspoons Dry (powdered) Milk
  • 1 teaspoon Salt
  • 1/3 of a whole Egg, beaten*
  • 1 Tablespoon Butter

For Sauce:

  • 1 small can Tomato Sauce
  • Pinch of Garlic Powder
  • 1 teaspoon of Italian Seasoning

For Toppings:

  • 4 cups Mozzarella Cheese, grated
  • Pepperoni or toppings of your choice

In small bowl mix hot water, yeast and sugar; stir to combine and set aside.

In bowl of a stand mixer** combine bread flour, dry milk, salt, egg and butter.

With the mixer's flat beater attached mix while slowly adding water mixture.  Mix until ingredients are thoroughly combined.

Attach mixer's dough hook and knead until dough is smooth (not sticky) and elastic, about 5 minutes.

Place dough in bowl, cover with a towel and set in a warm place to rise until it has doubled in size, about an hour.

Punch dough down and cut into quarters.

Stretch out each quarter to desired size and shape.

Place dough on parchment paper.

Top dough with sauce, cheese and toppings.

Place parchment paper directly on preheated oven rack and bake at 425 for 25 minutes, rotating half way through cooking.

*remaining 2/3 of egg can be used for: scrambled eggs, omelets, frozen in 1/3 portions for latter use or recipe can be easily tripled.

**dough can be mixed and kneaded by hand.

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