|I forgot to take a picture before eating the first piece, opps!|
I always thought homemade pizza was really hard and time consuming, so I never tried it. I was WRONG! So, very very wrong! - And, I couldn't be happier. I made the pizza dough the night before, tossed one in the freezer for later and the other in the refrigerator until the next evening. I made the pizza sauce while the oven was preheating (it look longer for me to gather the ingredients from the pantry than it took to actually make). I love pepperoni so I kept the toppings simple with those and fresh mozzarella.
You can be so creative when it comes to pizza: meats, veggies, fruits, whatever you like you just toss on top and enjoy after baking. Now that I know how fast and easy this is, we will be having many pizza nights at our home. The best part about this pizza wasn't how simple it was to make but that it's cheaper and better than delivery pizza!! If you don't believe me, please TRY to prove me wrong by making your own. I'll even pay for your next delivery pizza if you don't agree ;)
|Perfect circles are over-rated :)|
Source: Annie's Eats
(makes enough for 2 pizzas)
1/2 cup warm water
1 envelope instant yeast
4 cups bread flour
1 1/2 tsp salt
1 1/4 water, room temp
2 tbsp extra-virgin olive oil
Measure warm water into a 2 cup liquid measuring cup, then add yeast. In the bowl of your stand mixer (using paddle attachment), combine bread flour with salt and mix briefly to blend.
Measure the room temp. water into the measuring cup with the yeast/water mixture. With your stand mixer on low speed, add the yeast/water mixture and olive oil.
Mix until dough is formed.
Change paddle attachment to kneading hook and knead on low speed until smooth and elastic, this takes about 5 minutes.
Transfer to a lightly oiled bowl, turn the dough once to coat.
Cover with plastic wrap and let sit 1 1/2 hours or until doubled in size
Deflate the dough by pressing down with your hands. Transfer dough to a lightly floured work surface.
Divide the dough into two equal pieces. Form each piece into a smooth ball. If you are only making once pizza, wrap the other dough ball in plastic and freeze.
Cover with damp cloth and let dough relax 10 minutes, no longer than 30 minutes.
To bake, preheat oven and pizza stone (if using) 500 degrees F for at least 30 minutes. If not using a pizza stone, you don't need to preheat this long (I didn't use a pizza stone).
Transfer dough to lightly floured surface and shape into circle or rectangle (or any shape you like).
Brush outer edge with a little olive oil
Add your desired toppings and bake 8-12 minutes or until golden brown.
*I also turned the broiler on the last 2 minutes to crisp my cheese and pepperonis
** You don't HAVE to have a stand mixer, this can all be done the old fashioned way, BY HAND! Heck, kneading is actually kinda fun ;)
Source: What Megan's Making
1 (28oz) can whole, peeled tomatoes, drained (toss the liquid)
2 tbsp tomato paste
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar
2-4 garlic cloves, minced (depending on your love of garlic)
1 tsp salt
1 tsp dried oregano
1/4 tsp black pepper
Place all ingredients in food processor (or blender) except tomato paste and process bout 30 seconds, until smooth. Add tomato paste to thicken sauce if desired.
Refrigerate until ready for use
|I like a good, cheesy, MESSY piece|