Pizza from scratch recipe
Oct. 3rd, 2009 11:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beth_leonardFriday afternoon the kids and I made pizza from scratch. It was my first time as an adult doing this, and the result was delicious, so I'm recording the recipe.
1 pkg yeast (I didn't use rapid rise, I used regular)
1 tsp sugar
1 cup warm water (100-110F)
2 cups flour
1/2 to 1 cup more flour
3/4 tsp. salt
2 Tbsp olive oil
1 Tbsp corn meal
Proof the yeast
Put 1/4 c. water in large warm bowl. Add yeast, stir until dissolved. Add sugar. Set aside for 10 minutes. When you come back the yeast should be bubbling.
Make the raw dough
Add the rest of the water, salt, oil, and 2 cups of flour to the bowl. Stir. Add enough extra flour to make it soft.
Knead the dough
Kneed the dough. Add flour as needed to keep it from getting too sticky -- about 4-6 minutes according to the recipe I was using. With the kids helping each kneading half at a time, we spent about 15 minutes on it. Place kneaded dough in greased bowl, turning it to grease the whole ball of dough (I used a few more drops of olive oil.)
Rising
Cover, let rise 45 minutes. I turned the oven on and waited until the internal temperature was 80 F. I put the covered bowl in the oven. At 30 minutes it was bigger but didn't quite look big enough to have doubled, so I let it go 45 minutes. The recipe says 30-60. When it's done, punch the dough down.
Shaping
Spread the corn meal on a pizza stone. I gave a small ball to Peter to make his own pizza just like curious George (This ended up on the floor a few times.) I tried tossing the rest in the air like Tony the Baker, but that didn't work so well. I re-kneaded once or twice to remove the holes, and then spread it out on my pizza stone. It looked really thin in several places, but in the end it was quite thick nearly everywhere after baking.
Topping
I topped with tomato sauce to which Amber had added some spices (oregano and italian spices). We let that warm on the stove while the dough was rising. It looks like during baking the sauce all slid to the lowest parts on the bread, even though it was fairly even when I put it in the oven. I used about a cup of mozzarella cheese and added some olives and fresh pineapple.
Cook
Pre-heat oven to 425. Bake for 10-15 minutes. I left it in until the cheese started to brown. The crust puffed up really thick everywhere, despite how thin it was when I put it in. It was the best pizza I think I've ever had.
--
The whole process took about 2 hours. As Jon said, "It's a craft project that produces food at the end." The kids enjoyed it and I think we'll do it again some time.
--Beth
1 pkg yeast (I didn't use rapid rise, I used regular)
1 tsp sugar
1 cup warm water (100-110F)
2 cups flour
1/2 to 1 cup more flour
3/4 tsp. salt
2 Tbsp olive oil
1 Tbsp corn meal
Proof the yeast
Put 1/4 c. water in large warm bowl. Add yeast, stir until dissolved. Add sugar. Set aside for 10 minutes. When you come back the yeast should be bubbling.
Make the raw dough
Add the rest of the water, salt, oil, and 2 cups of flour to the bowl. Stir. Add enough extra flour to make it soft.
Knead the dough
Kneed the dough. Add flour as needed to keep it from getting too sticky -- about 4-6 minutes according to the recipe I was using. With the kids helping each kneading half at a time, we spent about 15 minutes on it. Place kneaded dough in greased bowl, turning it to grease the whole ball of dough (I used a few more drops of olive oil.)
Rising
Cover, let rise 45 minutes. I turned the oven on and waited until the internal temperature was 80 F. I put the covered bowl in the oven. At 30 minutes it was bigger but didn't quite look big enough to have doubled, so I let it go 45 minutes. The recipe says 30-60. When it's done, punch the dough down.
Shaping
Spread the corn meal on a pizza stone. I gave a small ball to Peter to make his own pizza just like curious George (This ended up on the floor a few times.) I tried tossing the rest in the air like Tony the Baker, but that didn't work so well. I re-kneaded once or twice to remove the holes, and then spread it out on my pizza stone. It looked really thin in several places, but in the end it was quite thick nearly everywhere after baking.
Topping
I topped with tomato sauce to which Amber had added some spices (oregano and italian spices). We let that warm on the stove while the dough was rising. It looks like during baking the sauce all slid to the lowest parts on the bread, even though it was fairly even when I put it in the oven. I used about a cup of mozzarella cheese and added some olives and fresh pineapple.
Cook
Pre-heat oven to 425. Bake for 10-15 minutes. I left it in until the cheese started to brown. The crust puffed up really thick everywhere, despite how thin it was when I put it in. It was the best pizza I think I've ever had.
--
The whole process took about 2 hours. As Jon said, "It's a craft project that produces food at the end." The kids enjoyed it and I think we'll do it again some time.
--Beth
