Tuesday, June 12, 2012
Herbed Pizza Crust
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.
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. :)