Saturday, November 22, 2008
Pizza Crust Update
Tiffany posted a link to this pizza crust recipe awhile back, and I finally got around to trying it. I highly recommend it. My Mister thought the dough smelled way to garlic-y but we both thought it was really good crust. If you're making dessert pizza leave out the garlic and herbs. We topped our pizza with sauce, cheese, pepperoni, mushrooms and fresh spinach (we usually use tomatoes and olives also but we're out of those). I almost missed taking a picture because the kids were eating it up so fast. I might have to buy another pizza stone one of these days.
1 cup warm water (110
degrees F/45 degrees C)
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon salt
2 1/2 cups bread flour I used whole wheat, but you could also do 1/2 of each
2 teaspoons minced garlic
2 1/4 teaspoons active dry yeast
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1. Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
2. Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
3. Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings. I toss the dough to mostly get it shaped, put it on my hot pizza stone and hurry and mush the rest of the edges the fill the stone- hot pizza stones make a big difference in the crispy-ness of the crust- then add my toppings.
4. Bake in preheated oven until golden brown, about 12 to 15 minutes.