Brent's Food Blog

mmmmm foooood…..

Homemade Pizza!

with 3 comments

What’re Saturday nights good for? Making pizza and drinking some tasty brewskies of course! On the docket was Pizza topped with Sun-Dried Tomato, Artichoke Hearts, Chicken Sausage and a Le Fin Du Monde to liven our pallets.

Pizza with Sun-Dried tomato, artichoke hearts and Chicken Sausage

The only non-blurry picture! Scrumptious!

The dough is complicated and you’ll need a large heavy duty mixer (ESC’s Kitchen Aid is awesome). Pour water in bowl, sprinkle yeast on water. Let it sit for ~5 minutes so it can dissolve completely (stir if necessary). Mix in the olive oil, flour, salt and sugar with a mixing paddle thingy on low for a minute or so. Then use a “dough hook” and knead the dough for ~10 minutes (think captain hook with a curvy-spiraly hook). If the dough is wet or sticky, add more flour. Now it’s ready to let it rise! Put the dough in a large olive oil coated bowl and push the dough around the bowl to cover dough with oil. Cover with plastic wrap in a warm place until it doubles in size (~1-1.5 hours). ESC did an amazing job making the dough… I had nothing to do with it, except be threatened with gooey hands!

Once the dough is ready, poke it so it deflates to a manageable size and split in two balls and let sit for another 10 or so while you chop and shred your toppings. Make a floured surface and roll the dough out into a pizza shaped thing. Spoon the sauce onto the dough and use the back of it to mush around and make a thin layer. If you use too much, the cheese will fall off. Add toppings and bake @ 450 for 15 minutes or so. Then consume!

Doing this again, I would definitely make the dough a night or two before so when we’re ready to eat we can just prepare instead of waiting impatiently for the dough to rise. I will also experiment with adding spices and things to the dough to see if it changes the flavor much (cinnamon? nutmeg? creole powder?). And take some non-blurry pictures.

Dough —
1.5 cups warm/hot water
1 package active dry yeast
3.5 cups flour (we made one batch with Whole Wheat, another with Regular White. Bread flour will make it crispier)
2 tbsp olive oil
2 tsp salt
1 tsp sugar (add another tsp if using Whole Wheat)

Toppings —
1 cup red pizza sauce (tomato paste, sauce, spices)
10oz Mozzarella cheese, shredded
1/3 cup sundried tomatoes
1/4 cup artichoke hearts
1/2 lb cooked ground sausage

Makes two 10-12″ pizzas. ~$6/pizza. High in carbs (crust) & fat (cheese & sausage).


Written by Brent

April 25, 2010 at 3:32 pm

3 Responses

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  1. do you deliver? :p


    April 25, 2010 at 3:36 pm

  2. Of course! However due to recent budge cuts, I cannot guarantee it will be warm, pizza looking or not partially eaten.

    And I don’t charge for delivery. Tips are appreciated.


    April 25, 2010 at 3:41 pm

  3. That looks delicious! Did you make your sauce sweet style? Hearts to the sweet!


    April 25, 2010 at 7:52 pm

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