Saturday, November 7, 2009

Homemade pizza!

Took another attempt at making pizza. I made the dough by hand but this time, I used bread flour which made the dough more crustier. It ended up turning out really good except I wish I could make the dough thinner. Next time, I want to experiment with some different topping combinations and different cheeses.


  • A mix of low fat mozzarella and regular mozzarella (You need a little fat) :)

  • Hormel no preservatives turkey pepperoni

  • Sliced green pepper

  • Sliced mushrooms

  • Pizza sauce

  • Oregano


Kimberlita said...

Did you let the dough rise? I find that it is easier to roll out when you let it rise. Also if you have a rolling pin.

Sarah said...
This comment has been removed by the author.
Sarah said...

hey kim and amanda, If you're experimenting try pesto instead of tomato sauce (I tried PC basil pesto), garlic and then layer on some fresh spinach with Bocconcini cheese and sliced tomatoes and whatever else you want to add (ie. peppers, sliced onion, etc.) Turned out pretty well. :)

By the way, really like your blog---I'll be reading it pretty often i think :)

Amanda said...

Hi Sarah!! Thanks so much for your response. Your suggestion is just making me drool just thinking about it. :) Do you use bread flour?

Sarah said...

Hey, No problem! I'm actually making pizza tonight. I think I'll take a picture ;)

here's my recipe for dough: (makes two good sized pizzas)
- 3/4 tablespoon yeast
- 1 1/2 cups warm water
- 1 1/2 teaspoon salt
- 3 tablespoons olive oil
- 4 cups flour (you can do 2 cups regular white flour and 2 cups wheat flour but it tastes fine with white flour)
- add some italian seasoning if you'd like

- in a large bowl, sprinkle yeast over warm water, add a spoon of sugar and allow to set until it foams (5 min)
- stir in salt, oil and half of the flour. while mixing, add remaining flour
- knead until dough is smooth and elastic (5-10 minutes)
- place in a bowl and let rise until double (1/2 hour - 1 hour)
- punch down and let rise again until double
- punch down again and divide into 2 sections
- pat out onto two pans (I spread olive oil on the pan using a clean paper towel this will help the bottom crisp up nicely)
Note: you can spread it pretty thin because the dough will rise again quite a bit. (I'd say about an inch thick should be good)
- drizzle with olive oil and add toppings

Kimberlita said...

Sounds delicious! Thanks for the recipe, Sarah!