Homemade Pizza

One of the things that I absolutely love to make is homemade pizza! There is just nothing like it. While, I really enjoy a good restaurant pizza, it is a completely different experience than eating a homemade pizza. Plus, a homemade pizza gives you so many options! You can top it with whatever kind of sauce, cheese, and toppings you desire. The most important part of a pizza recipe (in my opinion) is the dough. It can make or break the pizza. I have tried several different recipes, but the following is my favorite:

Pizza Dough
Adapted from simplyrecipes.com

Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

Olive oil
Cornmeal (optional)

Directions:

In the large bowl of an electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

If you don't want to use the dough right away you can let it rise in the refrigerator overnight or freeze it in an airtight container for up to two weeks.

When you are ready to bake the pizza. Preheat the oven to 450°F for at least 30 minutes.

Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place in bowls or on the pizza pans or stones you are going to bake on.

Prepare your desired toppings. If you want a very crispy crust, do not put too many toppings on the pizza.

Sprinkle your pizza pan with cornmeal. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on the pizza pan. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings) and shake on a little salt. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.

Bake the pizza until the crust is browned and the cheese is golden, about 10-15 minutes.

Note: The particular pizza pictured above is a Mushroom Prosciutto pizza. The recipe is from my friend Sarah's blog (http://biscuitsandhoney.blogspot.com/)

The recipe for the toppings is as follows:

Pizza dough for one pizza
8oz sliced baby portobello mushrooms
1/4 cup finely minced shallots
1 teaspoon Italian seasoning
1 garlic clove, minced
2 teaspoons balsamic vinegar
2 ounces prosciutto, sliced into thin strips
1/2 cup shredded mozzarella and provolone cheese blend (I added some cheddar because I had it on hand)

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots
and sauté 7 minutes or until tender. Add garlic and Italian seasoning, sauté 1 minute. Add vinegar and remove from heat. Set aside.
Spread mushroom mixture onto crust. Top with prosciutto and cheese. Bake for 10-15 minutes.