Brent's Food Blog

mmmmm foooood…..

Homemade Sausage and Pepper Pizza

with 4 comments

Pizza pizza!! Having previously experimented with everything from pizza bagels to Red Baron frozen pizzas, we decided it was time to try making our own dough = Perfect excuse for the ESC to play with her standing mixer!

Pizza dough (from Baking Illustrated)
Makes about 3 medium-ish pizzas.

1/2 cup warm water (110 degrees- it’s very important that it’s not too cold or too hot)
1 envelope instant yeast
1 1/4 cups water at room temperature
2 tablespoons extra-virgin olive oil (I substituted an oil infused with herbs and garlic)
4 cups Bread Flour
1 1/2 teaspoons salt
oil or nonstick cooking spray for oiling the bowl
– Measure the warm water into a 2 cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine
– Place flour and salt in the bowl of a standing mixture fitted with a paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic (about 5 minutes) Form the dough into a ball, put in a deep oiled bowl and cover with plastic wrap.
-At this point, we put the dough in the refrigerator overnight and made the pizzas the next day. Otherwise, it says to let the dough rise until double in size, 1.5 to 2 hours. Press the dough to deflate it.
– If you’ve refrigerated the dough, make sure to pull it out an hour or so before you intend to make the pizzas so it can warm up to room temperature.
– Heat the oven to 500 deg F. Divide the dough into three pieces. Form each piece of dough into a smooth, -round ball and cover with a damp cloth. Let the dough relax for 10 minutes (but not longer than 30).
– Working with one piece at a time, shape the dough into a nice circle.

– Spread some cornmeal (or semolina) on a baking sheet (or a pizza peel if you have one) and then carefully lay the dough down
– Cover with a layer of pizza sauce (Brent made a delicious red sauce- I’ll leave it to him to describe)
– Now for the fun part! Toppings! We used shredded mozzarella, sliced garlic chicken sausage from Trader Joe’s (delicious), and slices of green pepper- but you could do anything.
– Bake at 500 F for 12-15 minutes (Depends on toppings and whether you have a pizza stone or not) Pull it out when the crust is golden-brown-ish.
– Cut into slices and enjoy!

Verdict: Deliciousness! Most expensive parts of this were the sausage and the cheese, Brent estimates about the total is something like $6-7. There are many variations we intend on trying in the future: whole wheat crusts, different recipes, endless combinations of toppings.

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Written by kkduncan

January 24, 2011 at 10:30 pm

4 Responses

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  1. I love the green dude in the background. Nice touch!

    Travis

    January 25, 2011 at 6:44 am

  2. Neat pizza. Not messy!
    Crust looks perfect, ESC!

    Alison

    January 25, 2011 at 6:57 am

    • 🙂 I thought about including a mention of that! The crust turned out surprisingly well, given its lack of poofy-ness initially. Oooh, can you send me the CPK recipe you always use?

      kkduncan

      January 25, 2011 at 8:23 am

  3. I made my own red sauce for Lasagna (post coming today or tomorrow) and reserved half of it for this pizza. It was one of the better sauces I’ve made in a while! I’ll put this list in the lasagna post too, but for those too impatient to wait:

    2 16oz cans Tomato Sauce
    1 6oz can Tomato Paste
    1 16oz can water
    ~1/6 or 1/4 cup Italian Spices (basil, oregano, thyme)
    ~1/4 cup loose brown sugar
    2 tbsp fresh ground pepper
    1 tsp salt

    Combine all in a large saucepan, bring to a boil then cover and simmer for 10 minutes stirring occasionally. And adding more spices occasionally. And tasting occasionally. Remove from heat and set aside until everything else is ready!

    Brent

    January 25, 2011 at 8:00 am


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