Risa's Homemade Pizza

posted by RisaG 02-05-99 6:52 PM

* Exported from MasterCook *

Pizza Crust

Recipe By : Bread Machine Baking...Perfect Every Time by Brody/Apter
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
1/4 cup cornmeal
3 tbsp. whole wheat flour
3 cups unbleached all-purpose flour
1 1/4 cups water -- + add'l water if necessary
2 tbsp. olive oil


Have all the ingredients at room temperature. Place all the ingredients in the machine, program for manual (on DAK) or Dough, and press Start. Remove the dough from the machine and let it rest for 10 minutes at room temperature.

Baking Instructions:

If you have a pizza stone or tiles, place them on the middle rack of the oven. Preheat the oven to 450F. Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with cornmeal.

Divide the dough into 2 pieces. Use your hands or a floured rolling pin to form 1 piece into a flat 10 to 12 inch disk (large machines) or a 6-8 inch disk (small machines). Add the toppings of your choice and either slide the pizza onto the hot stone or tiles or slide the cookie sheet into the oven.

Bake for 12-15 minutes (large machines) or 10-12 minutes (small machines) (depending how thick you made the crust), or until the pizza is cooked all the way through (test the center with the point of a sharp knife). Repeat with the remaining disk. Serve hot.

Tip: It is much easier to work with chilled pizza dough. Oil a large bowl and place the dough in it after it is finished in the machine. Cover tightly with plastic wrap and refrigerate for 2 hours to overnight. Punch the dough down and proceed as above.

Hints: Remember to leave at least a 1" unsauced border around the outer raised edge of the pizza so the sauce doesn't flow off when you remove it from the oven.

If the top seems to be burning and the crust isn't done, lower the oven temperature to 375F and lay a sheet of foil, shiny side down, over the burned area.

Make mini-pizzas by dividing the dough into 4 pieces rather than 2.

Make 2 batches of dough if you want to make more than 2 pizzas. Store the first one in the refrigerator while you make the second.

Substitute garlic oil for olive oil.

Assemble all the toppings ahead of time and have them at room temperature.

Variation: Add 1 teaspoon of a dried herb such as thyme, basil, or oregano with the ingredients.



Risa's Homemade Pizza

Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 of a (26 oz) jar pasta sauce -- or pizza sauce
1 recipe pizza dough -- cut into 2 pieces
1/2 lb mozzarella cheese -- or flavored cheese
Toppings:
2 medium onions -- sliced thinly
2 medium red bell peppers -- roasted
olive oil
salt and pepper -- to taste


Make dough. Preheat oven to 450F. Place pizza stone or tiles in oven and let it heat up for 1/2 hour.

While pizza stone is heating up, heat a 12" nonstick skillet over medium-low heat. Spray with nonstick cooking spray. Saute until caramelized. Set aside until cooled a bit. Slice 1 roasted red bell pepper into thin strips. Set aside in small bowl.

Roll out dough to 3/4" thickness. Place rolled pizza dough either on pizza peel or cookie sheet with parchment paper on it (and cornmeal sprinkled on parchment paper). Spread 1/2 the sauce on the pizza, leaving a 1" edge uncovered by sauce. Sprinkle on cheese. Top with onions and then with peppers. Sprinkle with salt and pepper.

Place pizza (on cookie sheet) directly on pizza stone. Cook for 6 minutes. After 6 minutes, slide the pizza off the parchment paper right onto the pizza stone. Let it finish baking until the crust is fully cooked and the cheese is melted. Take it out of the oven and do the remaining steps with the other piece of dough.

When the other pizza is fully cooked, remove from the oven. Let it sit a moment and then cut and serve.

- - - - - - - - - - - - - - - - - -

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line