Tuesday, December 27, 2011
Quick Homemade Pizza
In this house, ordering a pizza is always a multi-step process. First, there's deciding to have take-out instead of cooking. I always feel badly about ordering dinner when there's perfectly cookable food in the refrigerator, so this first step tends to take a while as I go back and forth. Once my laziness has conquered my guilt, there's the matter of deciding where to order. Somehow, despite only having about five take-away places near our house, this is always a lengthy conversation. After we've decided on pizza, it's a fifteen minute wait for pick-up. Then another 15 minutes after that to get the pizza home.
This recipe is quicker than all that. I don't think we've ordered a pizza since I've discovered this handy way of making it at home. And it almost goes without saying that homemade pizza is healthier and cheaper.
What makes this recipe quick is that the pizza dough is not given time to rise before baking. That said, this dough is not dense, nor does it like a biscuit (all those crusts in a can taste like biscuit to me). I cut the dough in half, freezing the other half. This gives me a crispy, thin crust, which is how I prefer my pizza. And I get a second pizza out of the deal. The sauce is a simple no-cook sauce that can be prepared at the same time as the crust. Sprinkle on some cheese and toppings, and dinner is done!
This pizza would probably be fabulous baked on a pizza stone. However, I use a pizza pan with holes, which I find works pretty well.
QUICK HOMEMADE PIZZA
for the crust:
1 c warm water (about 110 degrees)
1 package yeast
1 tsp sugar
2 1/2 c bread flour
2 tbsp olive oil
1 tsp salt
for the sauce:
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
1 (8 oz) bag shredded mozzarella cheese
toppings of choice
1. Preheat oven to 450 degrees.
2. In the bowl for a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit for about 10 minutes, or until the yeast foams. Add the flour, olive oil and salt to the yeast mixture. Using the bread hook, mix together ingredients on low speed. Once dough has come together, detach the bowl from your mixer, cover with a clean, dry towel and allow dough to rest for 5-10 minutes.
3. While the dough is resting, make the sauce. In a bowl, mix together tomato sauce, tomato paste, sugar, and seasonings. Taste and play around with the herbs and spices until it's at your liking.
4. Place dough ball on a lightly floured surface. Cut in half, and stick one half in a gallon freezer bag to freeze for later. Roll out to a size to fit your pizza pan or stone. Top with sauce, shredded mozzarella, and any desired toppings.
5. Bake for about 10 minutes.
Source: Allrecipes (crust) and Allrecipes (sauce)
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, Made by You Monday, Tuesday Talent Show, Totally Tasty Tuesdays, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday