Pizza

Homemade Pizza

Pizza Dough

1/4 c warm water (110-115°)

1 tsp sugar

2 1/4 tsp active dry yeast

1 T EVOO

3-4 c bread flour (may not use 4 c)

1/2 tsp salt

Italian seasoning

garlic powder

10oz (1 1/4 c) warm beer (Budweiser works well),

wait until foam dissolves, to make sure it’s 10

oz

• Combine water, sugar and yeast in glass measuring cup. Let sit 4-5 mins, until foamy.

• In stand mixer, with dough hook, combine EVOO, 2 c flour, salt, Italian seasoning and garlic powder. Mix on low until combined.

• Add yeast mixture to flour mixture, slowly add in warm beer. Mix slowly.

• Gradually mix in more flour; 1/2 c at a time.

• When dough starts to come together and pull away from the sides of the bowl, set a timer for 5 mins while the mixer kneads the dough. Check occasionally. If dough starts sticking to the sides, add more flour, 1 T at a time. Add in additional Italian seasoning and garlic powder.

• After 5 mins, turn dough onto lightly floured pastry mat (with measurements). Fold over a few times.

• Lightly oil mixer bowl with oil. Form dough into a ball. Place in bowl with damp towel; let rise in warm spot ~1 hr until doubled in size.

  
  

Pizza Sauce

1/2 c onion, finely diced

2 T garlic, finely minced

2 T EVOO

28 oz San Marzano tomatoes, crushed with juice

9 oz tomato sauce

4 oz tomato paste

1 tsp each salt and pepper

1 tsp fresh basil, finely chopped

1 tsp Italian seasoning (or use fresh herbs)

1 tsp red pepper flakes

• Sauté onion and garlic in EVOO lightly until tender; cool.

• Place all ingredients in food processor bowl with “S” blade. Pulse until tomatoes are smooth.

• Pour into a large pot. Bring to a low simmer. Simmer all day, stirring every 20 mins or so.

Assembling Pizza

EVOO

Italian seasoning

Garlic powder

Sauce

Italian blend shredded cheese

One crust for each pizza

Toppings, your choice of:

Pepperoni

Italian sausage, cooked, drained and crumbled

Ham

Bacon, cooked, drained and crumbled

Mushrooms

Onions, diced

Peppers, diced

Romas, sliced

Olive slices

Pineapple pieces

• Once dough has doubled in size, preheat oven and pizza stone to 435° for crisp crust.

• Punch dough down and turn onto floured surface.

*For 2 individual pizzas, divide dough into 2 equal pieces. Roll one ball at a time into a 12” circle. Gently place one on top of preheated pizza stone. Rub entire crust with EVOO. Roll up edges of crust and rub edges again with EVOO.

*For one medium pizza, roll into large circle or rectangle. Gently place on top of preheated stone. Rub entire crust with EVOO. Roll up edges of crust and rub edges again with EVOO.

• Brush sauce onto center of pizza dough.

• Top with desired toppings and then cheese.

• Sprinkle Italian seasoning and garlic powder over entire pizza, including crust.

• Bake ~15 minutes until crust is golden and cheese is bubbly.

*To freeze uncooked pizza dough, place each round on silicone lined baking mat. Flash freeze ~30 minutes. Wrap individually in plastic wrap & place in food saver bag or freezer gallon bag. Remove all air; seal and place back in freezer.

To use: Thaw dough completely & let come to room temperature. Do not forget to preheat stone.