I LOVE making homemade pizzas. I have this vision of the girls being a bit older and us having make your own pizza night where of course they want to put Oreo’s and M&M’s on their pizzas instead of mushrooms and pepperoni. One thing I love to do with our homemade pizzas is to toss a small arugula salad on top. It just adds this perfect fresh, crisp, peppery goodness to your pizza. But if you’re not an arugula fan; do it without. See? I gave you pictures of both….decisions, decisions.
Hubby’s Note: If you want to get your man involved…challenge him to grill the pizzas. Be sure to add some wood to the coals or in your smoke box to give it that Stone Oven taste. It’s worth the extra effort!
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon olive oil
3/4 cup warm water
2 cups flour
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour for rolling the dough out…
Oregano, cracked pepper and garlic powder (if ya want)
Place the sugar, salt, olive oil, water and yeast into a bowl and combine. Put the two cups of flour into your KitchenAid bowl. Add the sugar, salt, (blah blah) mixture. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Throw the hook attachment onto the mixer and knead for 15 minutes on medium speed. (While this is going on, do the dishes, feed the children, go potty – make sure you wash your hands! You’re cooking for Pete’s Sake!!, check facebook…ahh the joys of a mixer that does it for you…)
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate till dinner.
Place your pizza stone or tile or a plain ol’ cookie sheet onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. Split the pizza dough into 2 equal parts.
Sprinkle some flour onto your counter and place the dough onto the counter. Using your hands, stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare (each time I’ve tried this, it has most likely landed on my head. Do yourself a favor. Leave the dough tossing to those professionals in Italy).
Brush the pizza with olive oil, throw some cracked pepper, oregano and garlic powder on it and bake for 5 minutes. Whip it out and cover that pizza with all the yummy goodness you love.
For my pizza, I did the following:
Arugula tossed with olive oil and cracked pepper
Put as much or as little of whatever toppings you want. Throw it back in the oven for 7-10 minutes. This thing will change your life. I know…I’m a miracle worker.
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