Homemade Pizza
Dough
1 cup warm water (120°)
1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil (oil is best)
2 1/2-3 cups flour
2 tsp. crushed garlic (optional)
1 tsp. basil (optional)
1 tsp. thyme (optional)
1 tsp. oregano (optional)
Dissolve yeast in a bowl with warm water. Add sugar, salt and oil and spices as desired. Mix well. Gradually add flour to form a stiff dough. Knead on floured surface until smooth. Place in greased bowl. Turn dough over so as to grease both sides in the bowl. Cover and let rise until double.
Toppings
Pizza sauce
1/2 lb. mozzarella cheese, grated
pepperoni
onions
olives
green peppers
mushrooms
sausage
hamburger, browned
Divide dough in half for 2 medium pizzas or roll out entire dough for a 9×13 pan 1/4- 1/4 inch thick. Bake for 5 minutes in an oven at 400° so the dough does not become soggy. Cover with pizza sauce. Add your choice of toppings and cheese. Bake at 400° for about 15 minutes.
Garden vegetable pizza: Thinly sliced zucchini, diced tomato, mushrooms, onions, bell pepper
Greek pizza: black olives, artichoke hearts, red onion, and feta cheese
Hawaiian: ham or Canadian bacon and pineapple
Additional Tips:
- Try sausage or salami instead of pepperoni
- Use chunks of barbequed chicken with vegetables of choice
- Instead of a traditional tomato sauce, brush crust with a mixture of olive oil and minced garlic. Then top as usual.
From: Dining On A Dime
the best garden vegetables are tomatoes and potatoes, they look great and you can eat them too…,
Instead of grating cheese which is hard with arthritis I freeze the blocks of cheese and when they are partially thawed the cheese breaks off in small chunks. Perfect for pizza.
Cheddar cheese is the same and the chunks are almost the perfect size to make cheese biscuits and to add to cheese sauce.
It is not suitable for non cooked eating but the flavour is great when you put it into grilled sandwiches.
Plus you don’t have bloody knuckles and kids can help get the meal ready.
I want to make a few pizza crusts to keep in the freezer. What’s the best way to cover them? If it’s in the cookbook, I haven’t found it yet.
I just put them in a freezer bag in balls and freeze it. Then defrost and roll out. If you want you can roll them out and then freeze and then wrap in plastic wrap.
Surprised you don’t make your sauce from scratch! So what’s the difference in “pizza sauce” and “spaghetti sauce” from the store? I have a recipe where you take a 6 oz. can of tomato paste, add 1/2 cup water and some seasonings and let it set while you’re making your crust, preparing toppings, etc. That usually turns out pretty good. I’ll look up the specific seasonings if anyone’s interested. But I usually use about half a can of spaghetti sauce (I like Hunt’s when it’s on sale for less than a dollar) for two mediums pizzas.
Actually I do make my sauce from scratch a lot.
How long does the dough keep in the freezer. I make homemade dough and the recipe says it keeps in freezer for two weeks. I suspect it could be longer though. It would make it much easier on me since we have pizza every Saturday and I don’t always have time to make the dough.
I think that was supposed to be 2 months! Oops!
Here is a breakfast pizza recipe that sounds really good.
the brand names are M&M but you can certainly use whatever brand or from scratch things to make this.
Breakfast Pizza
Makes approximately 12 servings
Ingredients:
12 M&M Potato Patties (or enough to cover bottom of baking sheet)
3/4 cup 200 ml M&M Diced Onions
2 cups (500 mL) M&M Medium Cheddar (or other favourite) Cheese, shredded
4-5 M&M Oktoberfest or Mild Italian Sausages, sliced into medallions
6 eggs, scrambled
1/2 cup (125 mL) milk or water
Preparation:
Line baking sheet with parchment paper.
Arrange M&M Potato Patties in a single layer on the baking sheet. Slice Sausage into round medallions.
Top with shredded Cheese, Diced Onions and Sausages medallions.
Scramble eggs with milk or water. Pour mixture over entire sheet.
Bake at 400°F for 25 minutes or until Potato Patties and eggs are cooked.