|A few simple ingredients make a wonderful pizza crust.|
Place 1 cup of flour, 1 tablespoon yeast and 1 teaspoon salt in a bowl. Use bread flour if you have it, but I've used all-purpose many, many times and its fine, too.
Add 1 1/3 cups very warm tap water and 2 tablespoons olive oil. Mix well. Add additional flour, about another 1 1/2 cups until dough forms a loose ball. Knead for 3-5 minutes. Cover and allow to rise for about an hour. Rising time is somewhat flexible. I wouldn't hesitate to use it after 15-30 minutes if I was in a hurry.
Divide into four portions.
Place each portion on a sprayed pizza pan or cookie sheet and pat out into about a 12-inch circle. I know some people toss pizza dough or stretch it somehow, but the best way I've found to deal with pizza dough is to press it out using the flat part of my fingers. Keep trying, experience goes a long way.
If your dough is sticky, add a little flour. If it resists stretching, let it rest for a little bit. A minute or two can make a big difference.
|We had a little pizza party and everyone made their own crust. Some we topped and ate for lunch and some were taken home to be enjoyed later.|
|Poke those holes!|
Extra prebaked pizza crusts fit perfectly into a 2 1/2 gallon freezer bag. When needed remove from bag, place on pizza pan and top as desired. No need to thaw. Bake at 425 degrees until cheese is melted.
To make pizza sauce mix:
2 cups tomato sauce or crushed tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon dried basil1/2 teaspoon dried oregano
Simple and tasty.
Some ideas for pizza toppings:
|Hawaiian Pizza-Pineapple, Ham, Green Pepper with Mozzarella Cheese.|
|Always a favorite: Sausage with Caramelized Onions and Anaheim Peppers.|
What do you like on your pizza? I'd like to hear about it. Tell me in the comment section below.
Bev, homemade pizza is on my list for dinner tonight! I'm going to try your recipe. I love that I can prebake the pizza crust before I freeze. Brilliant! Thanks!ReplyDelete
Any recipes for homemade tomato sauce? I have an abundance of roma tomatoes from my garden.
Romas make excellent tomato sauce. I just cook them down, send them through a strainer, add a little salt (1/2 teaspoon for each 2 cups) and either freeze or can if I'm not using it right away. This post shows a little of how I do it if you scroll all the way to the end of the post. If you don't have a strainer, I've just put everything in the blender and that works, too. Just be sure that your tomatoes have cooled down a little so the steam doesn't pop the top off your blender.ReplyDelete
This is the post about tomatoes:ReplyDelete