Monday, September 06, 2010

Home-made pizza success!

After a disasterous recipe for biscuits failed miserably, I needed to get back up on that oven again and come up with some sort of baking success.

I was hungry for pizza. And having just read The Tightwad Gazette's recipe for pizza crust, I made it. Here's the recipe in all its perfect, wonderful goodness. MAKE THIS. IT IS GOOD. And besides, you can make the whole pizza for about $2.50 and not have to wait for delivery.


Thick and Chewy pizza dough
1/2 to 3/4 cup warm water (105 to 115 degrees F)
1 package (1 Tablespoon) dry yeast (I use the bulk yeast in the jar -- make sure it's new)
1 teaspoon sugar
2 cups flour (I used unbleached all purpose)
1 Tablespoon vegetable oil (I used olive)
1/2 teaspoon salt.

Combine 1/4 cup of the water with the yeast and sugar. Stir to dissolve the yeast and let stand until bubbly, about five minutes (Note- I had this in an 8-oz. cup. Use something bigger!)

Put the flour, oil and salt into a food processor using the steel blade. and process about 5 seconds.

Add the yeast mixture to the flour mixture and process about 10 seconds, or until blended.

Turn on the processor (on high) and drizzle just enough of the remaining water through the feed tube so that the dough forms a ball that cleans the side of the bowl. Process so that the ball turns around about 25 times. (Ironically, my processor quit running just at that time...)

Put the dough ball on a 14-inch greased pizza pan or large cookie sheet (I used my Pampered Chef cooking stone.) Cover with plastic wrap or a bowl (I just turned the food processor bowl upside down on top of it.) Let it stand 10 minutes.

Pat the dough out so that it covers the pan, making a ridge on the edges.

Spread with pizza sauce (it doesn't take much) Add cheese and toppings. Bake at 425 degrees F for 15 to 20 minutes or until the crust is golden and the cheese bubbly.


I will never order pizza again after making this.

As a matter of fact, I'm going to make a hamburger, pepperoni and sauteed onion pizza for tonight's supper.

3 comments:

Trixie said...

OK, I left the pepperoni off. Just the hamburger and sauteed onions, along with a generous shake of garlic and some herbs. If anything, this is better than the pepperoni I made yesterday. And I LOVE pepperoni!

Chriss said...

How many servings does this make, and what's the diameter of the crust once you pat it out?

Trixie said...

It makes a 14 inch pizza, using my Pampered Chef pizza stone. I cut it into 8 pretty generous slices.