This week has been exceptionally cold, if you are following me on Facebook I am sure you have heard me rant about the brutal cold. I did accomplish a lot this week and am surprised at myself, finally I cleaned up all my folders and millions of photographers that I keep taking. It was a mammoth task and at the end of it I look like a raccoon, staring at the computer screen for so long. I feel like a zombie! Am so glad my teen baked a pizza and I took a break from all the filing work to go and take a few pictures. I was so relieved to go and do something creative.
The pizza break was even better, loved the pizza bread and all that cheesy goodness. It was the best homemade pizza ever the pizza bread is to die for. Teen wanted to bake this during her winter break but then we were to loaded with food and gave ourselves a break. Am glad she had an extended break and we got to eat this.
She got the recipe from here.
2 and 1/4 tsp Red Star Platinum yeast (1 standard packet)
1 and 1/3 cups warm water (105-115F degrees)
3 and 1/2 cups unbleached all-purpose flour, plus more as needed
2 tbs olive oil, plus more for brushing crust
1 tsp salt
1 tbs granulated sugar
cornmeal or all purpose for dusting
In a large mixing bowl or the bowl of your stand mixer combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. If the yeast doesn’t dissolve, your yeast is dead/expired, you need to use a new yeast packet. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook for a minute.
Knead for 7 minutes by hand or stand mixer on low-medium speed. If the dough is too wet, add up to more flour. After kneading, your dough should be smooth and elastic.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Cover it with a wet soft muslin cloth and keep in warm place. I heat up my oven to the lowest setting, switch it off and then place dough in warm oven. Leave the door a bit ajar. Keep it there for 30 minutes. In an hour or 2 the dough will double, depending on the yeast and the warm environment..
Punch the dough down to release the air.
Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time. Thaw it to room temperature, before you use it for the next time.
Preheat oven to 475F degrees. Grease and dust the baking sheets with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred).
Flatten the dough into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal. Or make two personal 6 inch pizza like we did.
Pinch the edges to create a lip. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Let rest for 15 minutes before topping.
Top with your favorite toppings and bake for 12-15 minutes. Slice hot pizza and serve HOT. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
We used fresh mozzarella and habanero jack cheese, it’s very similar to pepper jack and you can replace it with pepper jack.