bread #12 Pizza dough

Something about a home-made crust makes it feel like you are actually eating something worth while.  Such an easy task, and yet so easily overlooked!  Also, making pizza is a fantastic way to use leftovers and to experiment with cool new pizza toppings.  Brussel sprouts and sausage? Shrimp and peppers?  Chard and onion? The options are endless.

Here is what I do for dough:

1 tsp. yeast dissolved in 2 tbs. warm water

1 cup water mixed with 2 cups flour (wheat or all-purpose or a combination)  and a tsp. of sea salt

Add the yeast mixture

Then stir in 2 more cups of flour or as much-needed to get a ball of dough that can be worked but nothing more.  Just enough to not be sticky.  Let it rest for about 5 minutes.  Knead it a few times, then let it rise in an oiled bowl until doubled in size.

Split the dough into two equal balls, place into two greased bowls, and let rise until double in size again.

Do your best to toss, stretch, and roll out the dough making a little ridge for the crust.

Slap on your sauce, toppings, and cheese.  Place on a hot sheet tray that has been dusted with corn meal, (or even better a baking stone…).  Bake at 400 for about 20 minutes and wallah! Slice it up and serve it hot.  

Pizza Party

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