I’ve been wanting to blog about my homemade pizza for a long time. It’s a staple around here, and frankly since I started making it, my family really doesn’t want any other pizza. Not braggin’……just sayin’……
The crust and sauce are both made from scratch. Sometimes I make the crust 100% whole wheat (freshly ground flour), and other times I make it half and half. The 100% whole wheat is good, but (Shhhhh!) I do prefer it with a little of the unbleached all purpose white flour thrown in. And that still makes it multi-grain….plus since my whole wheat flour is “freshly ground” all those vitamins and nutrients should count for something right?
So last night….we were doing a pizza night here….I mixed up the dough in my kitchen aid mixer. The girls were anxious to get going on it, so I decided we’d do “make our own” personal pizzas. They were thrilled!
I gave them each a sheet of foil, poured a dollop of olive oil on it and handed them a ball of dough. They were able to make it as thin or thick as they wanted.
I preheated the oven to 500 degrees….you need it REALLY hot…those ovens in the pizza joints are around 900 degrees. If they were making a medium or thicker crust, I put theirs in to parbake…just 4-5 minutes, then pulled it out for them to spread the sauce on and add their toppings.My husband and I both like the crust THIN N’ CRISPY, so we put ours in to cook after everything is on it. We also like to spread some extra-virgin olive oil and minced garlic on top of the dough before adding our sauce and toppings.
1 1/4 cup warm water (not hot/not cold…room temp)
1 T yeast
3 cups flour (I used 2 cups ww, 1 cup all-purpose this time)
1 tsp sea salt
2 T olive oil (I use evoo)
Mix in mixer for about a minute. Switch to dough hook and knead at speed two for 6 minutes. Let rest/rise in bowl for 10-20 minutes. Dough is ready to use or you can freeze. Dough is good overnight in fridge, and actually is better the next day…but if you need to store it for longer than one day…freeze it. I flatten it into round disc shapes and wrap in plastic wrap. Those are then placed in freezer bags. Dough makes 3 large pizzas or 5-6 personal pizzas.
16 oz. tomato sauce (I use organic)
2 tsp oregano
1 tsp garlic powder
1 tsp basil
2 T sugar
little sea salt
A couple notes -
* yes, white sugar….I very rarely use it, but it in pizza and spaghetti sauce it cuts the acidity of the tomatoes. I prefer a sweet sauce. I’ve heard there are other ways (is it baking soda?), but have yet to experiment. If you have other ways to share..I’d love to hear them.
*I used to mix this in a small saucepan on the stove, thinking I needed to cook it first. Orangette is the first place I ever stumbled onto not needing to “cook” the sauce first. Since then I’ve seen it countless other places. It certainly makes things much easier. Last night was my first try at this, and I just mixed all the ingredients in my food processor!! Ta-da….done. Awesome!
And now that I am overcoming my fear of tomatoes….I’ll likely try the sauce with fresh tomatoes at some point….see below
I haven’t blogged about it yet, but Friday night I took a stab at homemade bruschetta. I used a large container of Campari tomatoes that I picked up at Costco for the occasion…and yes, it was strange to buy tomatoes! I was scared I’d let them go to waste. I kept them on my counter (as you all had told me) until ready to use them. The bruschetta turned out great…even my tomato fearing husband liked/likes it!! A feat in and of itself. I do intend on sharing that recipe later this week.
I had bruschetta left over, and had been thinking all afternoon that I would prefer that on my pizza instead of tomato sauce. I was not disappointed!! So for my pizza….after the evoo and minced garlic (after pressing it out into a very thin crust), I spread bruschetta on. I then added bits of fresh mozzarella all over. I put bits of Kalamata olives on half, and diced up fresh basil to go over the entire pizza.
I baked mine on the lower rack for about 20 minutes or so. Keep a close eye on it. I like my crust crispy, and the cheese to get all brown and bubbly. Of course everyone is different. The girls just had sauce and fresh mozzarella. You may be surprised to hear that this was my first time buying and using fresh mozzarella…all I can say is “wow.” It was cost effective to get at Costco (and hormone free), so I’ll be buying it as a staple from now on.
Hope you enjoy…..I’d love to hear your thoughts on toppings (the sky is the limit), and hear of your pizza escapades. Homemade pizza is very soul satisfying, and if you’ve never tried it…..I highly recommend. Thanks for stopping by!
“Facebook recommends” and “shares” are much appreciated! Thanks!!