Thursday, October 30, 2008

Homemade Pizza

A quick and easy perfect pizza dough for homemade pizza.
A quick and easy perfect pizza dough for homemade pizza.

Homemade Pizza

There's not a thing wrong with delivery pizza (except for the cost) or even grocery store pizzas, which we buy on occasion, but you just can't beat a good homemade pizza.

Tonight was gonna be "leftover" night where we sort of clean out the fridge and nosh on all the leftover goodies that are in there from all the cooking I've been doing. Or else if nothing appeals to my hubby, he'll just have a sandwich for dinner and I'll eat the leftovers instead.

But tonight I got a hankerin' for pizza instead, so guess the leftovers can wait till tomorrow. Good golly was it yummy!

I like my pizza thin and crispy the most, and this version is quick and easy. It's a delicious crust and the only pizza dough I'll use for homemade pizza. Try it with my easy, homemade no-cook pizza sauce.

Here's how to make it.

Dissolve the yeast in warm water with a pinch of the sugar. Process the flour, sugar and salt for 6 seconds. Add the yeast, process 10 seconds longer. Add the oil and drizzle the water through the feed tube while machine is running, until a clump of dough forms around the blade. You may not need all of the water. Once the dough clumps around the blade, process for 30 to 40 seconds longer. Dough should be just slightly sticky. May also be hand processed. This may also be done by hand. Divide in half and form into 2 balls.

If you aren't going to make 2 pizzas, wrap 1 ball in some plastic wrap and put in the fridge. For later. Or tomorrow. For some calzones or something. Or you can freeze it if you really have to.

Pat the dough ball into a large greased pizza pan, working from the inside out and creating a lip at the outside edges. Prebake the crust in a 425 degree oven for about 10 minutes.

Shred some fresh mozzarella or use the pre-shredded kind if you like. Just don't use that awful "fat free" stuff please. You may also slice from a whole mozzarella ball if you prefer, but keep it fairly thin - about 1/4 inch.

Remove the prebaked pizza from the oven but leave it on the pan for now.

Spread some of your favorite commercial sauce over the prebaked crust, or try my fabulous homemade sauce - it's super easy!

Sprinkle it generously with that lovely freshly grated cheesy goodness.

Throw on some pepperoni or whatever your favorite toppings are, and sprinkle with a bit of Italian seasoning.

Now carefully slide the whole pizza off of the pan and directly onto the oven rack. You can use a pizza stone too, but the stone has to be preheated and I always forget about it. Besides, the rack works just fine for me.

Bake at 425 degrees F for an additional 7 to 10 minutes or until nicely browned. Keep a close eye on it there at the end. Carefully slide the pizza back onto the pan, then on to a good cutting surface and slice.

Don't bother with fancy dishes. Just eat. Enjoy. Delicious!

By the way, did you know that this phenomenon is completely normal in south Mississippi and actually started here? Yep. That's French dressing. On pizza - delicious!

Yum y'all. It's pizza night!!

A quick and easy perfect pizza crust for thin and crispy pizza dough.
A quick and easy perfect pizza crust for thin and crispy pizza dough.

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Posted by on October 30, 2008
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