Since school isn’t really taking up much time under remote learning, there have been kitchen lessons this week for our 18-year-old daughter. Aviana learned how to make pizza this week. I think it’s her new super power. Yes. It tasted as good as it looks.
Pepperoni, mozzarella, fresh basil and crumbled dry basil leaves along with a dash of garlic powder for the topping. Pizza sauce in a jar or can is what we use, although it’s pretty easy to make your own.
The crust can be the tricky part. We’ve experimented with a lot of recipes over the years. I like the easiest one, which is a thin crust. Recipe below.
We use a baking stone. I would like to use one of those pizza screen pans instead. The stone gets smoky and I think a screen would crisp the crust more. A shopping opportunity when those opportunities are available again.
Pizza Crust Recipe
1 pkg active dry years OR 2 1/4 teaspoons
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup warm water
2 1/2 cups of flour – plus extra for dusting
Cornmeal if using a peel
Preheat oven to 450 degrees – although pizza likes a high temperature, it can be done at 400 degrees. We use a baking stone, which is left in the oven as it heats.
Whisk water, yeast and sugar in bowl of a stand mixer. Let it hang out together for about five minutes
Add oil
Using a dough hook, add salt and flour. Beat until smooth. Let the dough rest for a few minutes. Turn it onto a lightly floured surface. Divide into four sections. Use a dusted rolling pin to get it to the size and thickness you like. Transfer to a cornmeal dusted peel, add toppings.
Slide ready-to-bake pizza onto the hot baking stone. If you’re using a pizza pan or other baking dish, no need to park the pizza on a peel, although sprinkling a little cornmeal on a flat cooking surface will help prevent sticking.
Bake until edges are crisp and toppings are bubbly and browned.
Let pizza cool about 5 minutes before slicing.
Got a favorite crust recipe? Let me know. We like to experiment. deb@riverboise.com
~Debbie