Even better than the biscuits, this sent Robber off into his own kind of Robber-land. On my pizza I had pepperoni and pepper and onion, but Robber had pepperoni and pepper and onion and ham and pineapple and mushroom and everything. He was so happy. He raved on and on about the crust. I guess we'll be doing this one again...
To make 2 14-inch pizzas:
Ingredients (crust):
1 T. sugar
1 T. yeast
1 C. very warm water
1/4 powdered milk
2 eggs
3 C. flour
1 tsp. salt
2 T. olive oil
(Can also make a simpler dough just using flour, salt, yeast, water, oil)
Directions:
1) Pour water over sugar. Dissolve yeast. When foamy, add milk. Alternate 1/2 c additions of flour with salt, eggs, fat. Knead 10 minutes. Allow to rise until dough has doubled. At this point you can punch it down and put it in the fridge overnight to use the next day or move forward.
2) Divide the dough in two and pat it out into greased 14-inch pizza pans. Brush them with olive oil and sprinkle them with parmesan cheese.
3) Put the pizzas in an oven preheated to 400F. Bake them for 10 minutes, switching their positions halfway through. During that time, mix:
8 oz can tomato sauce
salt
pepper
herbs of your choice: Mom uses thyme, oregano (sometimes marjoram instead), basil, and sometimes parsley.
4) When the crusts are out, spread the sauce evenly over the two of them. Sprinkle on grated cheese (1 pound of mozzerella, 1/4 pound cheddar, mixed). Put on pepperonis or peppers and onions or whatnot.
5) Put them back in the oven for about 15 minutes. Switch their positions halfway through. Remove and eat after they have cooled just a little bit!
To make 2 14-inch pizzas:
Ingredients (crust):
1 T. sugar
1 T. yeast
1 C. very warm water
1/4 powdered milk
2 eggs
3 C. flour
1 tsp. salt
2 T. olive oil
(Can also make a simpler dough just using flour, salt, yeast, water, oil)
Directions:
1) Pour water over sugar. Dissolve yeast. When foamy, add milk. Alternate 1/2 c additions of flour with salt, eggs, fat. Knead 10 minutes. Allow to rise until dough has doubled. At this point you can punch it down and put it in the fridge overnight to use the next day or move forward.
2) Divide the dough in two and pat it out into greased 14-inch pizza pans. Brush them with olive oil and sprinkle them with parmesan cheese.
3) Put the pizzas in an oven preheated to 400F. Bake them for 10 minutes, switching their positions halfway through. During that time, mix:
8 oz can tomato sauce
salt
pepper
herbs of your choice: Mom uses thyme, oregano (sometimes marjoram instead), basil, and sometimes parsley.
4) When the crusts are out, spread the sauce evenly over the two of them. Sprinkle on grated cheese (1 pound of mozzerella, 1/4 pound cheddar, mixed). Put on pepperonis or peppers and onions or whatnot.
5) Put them back in the oven for about 15 minutes. Switch their positions halfway through. Remove and eat after they have cooled just a little bit!
1 comment:
Just for the record, I never made pizza crust with anything but the simple dough of flour, salt, yeast, olive oil, and water. The richer crust containing milk and sugar and eggs I use for white loaf bread, but not ever for pizza crust or focaccia. I'm sure the rich dough made a lovely pizza, but I like the plainer dough as a foil for the toppings.
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