On nights when I’m feeling lazy, pizza becomes a viable and quick option. Ordering pizza isn’t cheap and tends to not be particularly healthy. This pizza costs about a buck to make (gives you an idea how bad you’re getting ripped off ordering from Domino’s) and is better than most anything you’ll get ordering out. I make the pizza dough in a double batch, that way there’s enough to toss in a bowl in the fridge for the next time I want a pizza – and that usually doesn’t take terribly long. Pizza goes quickly in our house – seems most food does. It takes minutes to make the dough, and minutes to make the pizza, and minutes to bake it. Truly fast food. And you won’t believe how delicate the dough is. It’s a happy revelation from what you get with store-bought dough or pre-made shells. You’ll never go back.
The dough part is very easy. The following recipe is for one pizza – so double everything if you want two or some left for the fridge. In a bowl combine 3 cups AP flour. 1 packet or 2 and 1/4 teaspoons of yeast, 3/4 teaspoon salt, 2 tablespoons of olive oil, 1 cup of warm to hot water (120 to 130 degrees F), and a pinch of sugar. Mix well, either by hand or in the KitchenAid – it will be a fairly wet dough. It should be kneaded for 5-6 minutes – this will be a sticky affair if you’re doing it by hand – so be forewarned. Let stand for about ten minutes and it’s ready to use. This can easily be stored in the fridge for later use, it’ll last a few days covered in a well oiled bowl.
As far as making a pizza, that too is quite easy. Take the dough and spread onto a floured surface. I usually use the counter and knead and spread it into a sheet then transfer it onto a pizza peel dusted with cornmeal. Then it’s easy to drop onto a pizza stone. If you don’t have a stone or a peel (or are feeling lazy – I’ve been there) you can easily make it on a cookie sheet. I’ve done so today just so you can see it does in fact work – and well. Dust this with cornmeal as well after you’re done kneading (you can substitute plain flour as well – just don’t go crazy.) Pizzas like a good hot oven to cook. At a minimum, 450 degrees F works. I usually cook these at around 500 degrees F in an oven that’s been well preheated. This normally takes anywhere from 8 – 12 minutes, depends on what you’ve put on your pizza and how thick you’ve made the crust.
Tonight we made a simple tomato pizza. I’m not much on a pizza gopping with sauce, so I spread it on fairly thin. After the sauce you can really go wild with whatever on top. Tonight I again went with the less-is-more theme. Salt, pepper, a little onion and garlic powder, maybe one clove of garlic finely minced, one jalapeno pepper finely minced, oregano, basil, and some cheese. Done. After that it’s in the oven for about ten minutes – adjust accordingly, and you have a pizza that will put Domino’s to shame.
- 3 Cups AP Flour
- 1 Cup Hot (120-130 Degrees F) Water
- 1 Packet or 2 1/4 Teaspoons Yeast
- A Pinch of Sugar
- 3/4 Teaspoons Salt
- 2 Tablespoons Olive Oil
Pizza Recipe (seasoning quite optional and variable)
- Enough Crushed Tomato to Suit Your Liking
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Basil
- 1 Clove Finely Minced Garlic
- 1 Finely Minced Jalapeno Pepper (optional)
- 1/4 Cup to 1/2 Cup Cheese (I use Mozzarella – you can use what you like)