Tuesday, June 12, 2012

Herbed Pizza Crust

I guess I should have taken a picture of the crust before I put toppings all over it.  By the way, the pepperoni started out all over the pizza, but as it baked, the cheese shifted which means the pepperoni did too. :)

Anyway, as I mentioned yesterday, I was in the mood for pizza.  I am almost always in the mood for pizza.  And though I sometimes use store bought crusts, I really wanted to try one on my own.  I have tried before and it was okay but not great.  So this time I was looking for something different.

The problem I found with most recipes was that they took hours.

I mean, I am home during the summer, but I don't want to have to keep running back and forth to the kitchen to punch down dough or knead or whatever.

So I wanted something faster.

Yet the pizza crust I tried last time (that was just okay) had been fast, so I didn't want too fast.

Make sense?

Are you following me?

I know, I know, I tend to ramble.

Anyway, I happened upon this recipe and thought, "That is just what I am looking for..."

And after all was said and done, I can say it was.

It was just what I was looking for.

It is not something I could do spur of the moment or even during a school week typically (more of a weekend event) but if I have time, this is the the recipe I want to use!

I basically followed the recipe with only minor changes.  I did double the recipe because I needed two pizzas (around 12-13 inch pans), and had no trouble doing that in one mixing bowl.

Ingredients (for one 12-13 inch pizza):
 1 cup warm water (not too hot, not too cold :)

1 Tbsp olive oil (or butter, but I am personally an olive oil fanatic so that wasn't really a choice to me)

2 Tbsp sugar (or other granulated sweetener...I am just partial to real sugar)

1 tsp sea salt

1 Tbsp dry active yeast (If you buy the little envelopes, there is likely one tablespoon in each envelope)

1/2 tsp basil

1/2 tsp oregano (I had some fresh but didn't use it; I am sure it would have been good though)

1/2 tsp garlic powder

2 3/4 cups flour (I used all purpose)

In a mixing bowl, combine the oil, sugar, spices/herbs, salt, and yeast.  I tried doing this with a mixer but really think I would have been better off mixing by hand.

Add warm water until yeast is dissolved thoroughly.

Gradually add the flour until you have a workable dough.

Knead on a clean, dry surface for about 8 minutes.

Place the dough back in the mixing bowl and cover.  Place in a warm spot.  Let it rise for about an hour until nearly doubled.

Remove from bowl and press onto a pizza baking stone or a cookie sheet (or a metal pizza pan).  I just had some metal ones. I really wish I had a couple of stones because I really think it would cook the crust that much better.  Looks like I have something to add to my birthday list...

Anyway, cover with desired toppings and bake in a preheated oven (400 degrees) for 18-20 minutes (until cheese is melted and the crust is beginning to turn golden).

I really liked the addition of the herbs to the crust. Yum.

It is a very filling crust too. Probably kept me from eating more pizza than I needed to. :)

Oh, and I learned today that a good way to reheat pizza is to place the desired pieces on a piece of aluminum foil on a baking sheet.  Turn the oven to 450 and let it cook for about 10 minutes.  It made the crust nice and crisp and the cheese re-melted just right. :)

More soon,

1 comment:

  1. Yum! I will definitely be trying this one out--I have never made my own crust before:-)


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