Whatcha' Cookin' Wednesday - "Pizza Dough"

I've had many lives. Actress, dancer, singer, sports therapist, restaurant manager, t-shirt painter, property manager, spa promoter, bartender, digital printing sales shark, PR maven, writer, reporter, mom... and many more. (Butcher, baker, candlestickmaker...) One short-lived life was creating specialized, gourmet, organic pizzas to order. I set up shop in a large kitchen that had two ovens and three refrigerators. I bought flour in 25 lb. bags. I only used fresh, regional ingredients. No preservatives. I made a killing for three whole months. It was so dang fun and easy that I almost hated to take people's money for doing it.

Almost. (Heh.)

An undeniable truth: Making pizza is a great way to get people together. Who doesn't like to create their own perfect, custom pie, eaten too-hot right from the oven?


Making pizza with my fabulous nephews... Mangia, mangia! (Christmas eve - 2007)


Showing off our pre-topped rounds...


YUMMERS.

Pizza is awesome dinner party food and kids LOVE it. Don't get that gummy, fake-tasting stuff from the chain down the street. Make your own.

SIX INGREDIENTS.

TEN MINUTES PREP TIME.

FREEZES WELL.

Now you have no excuses.

PIZZA DOUGH

Ingredients:
(yields two small rounds)


5 c. all-purpose, unbleached white or wheat flour (don’t go near the bleached and enriched crap)
½ t. salt
½ ground pepper
¼ c. oil
1 packet of yeast (you can also use cake yeast)
1 ½ c. warm water

Combine dry ingredients and whisk together. In separate bowl, dissolve yeast in water. Make well in center of dry ingredients and pour water/yeast mixture in center of well. Add oil. Mix all ingredients together by hand until a ball forms. (You may need to add more water if too dry.) Knead dough on floured surface until it’s silky and smooth, about 5-7 minutes. Place dough ball in bowl and cover. Let rise in a draft-free area for one hour. Punch dough down and knead lightly. Stretch into desired size.

Add toppings and bake at 400 for 10-15 minutes for small rounds and 15-20 minutes for large rounds.

Tips:
-Never roll dough, Instead stretch to desired size, leaving slight lip around edge. (Rolling will eliminate the lip. The lip is good.)

-Brush a little olive oil on edges once pizza is topped. This will ensure that the crust browns evenly and you won't risk overcooking it.

-Use bread flour instead of all-purpose flour if you like your crust a little lighter and less chewy.

-If you like a softer crust try letting the dough rest after forming into rounds, wait about 15 minutes before adding the toppings. This will allow the dough to rise a little more so you’ll get a fuller, more doughy crust.