Sunday, January 25, 2009

Pizza Pizza!

I have not had great luck at many things yeast lately. I decided to re-try the pizza dough again, and after a little work (and quite a bit of extra flour!) my dough finally came to a good consistency and it turned out tasting great. It was somewhere between a thin and thick crust, which is what we like the best. I got this recipe from a quick search on and changed it a little bit according to suggestions and our own liking. Topped it with some tomato sauce mixed with Italian herbs, pepperonies, mushrooms, and cheese. (Oops, forgot that I was out of mozzarella, so my lovely husband went to the store for me...came back with the best of intentions, fat free cheese...not so great to melt over a pizza! It still tasted pretty good, just not as melty (is that a word??) as it could have been. No complaints here--just thankful he went to the store for me!!) Served with a salad, it was a hearty Saturday night meal, and a lot cheaper than ordering in!

Quick and Easy Pizza Dough

(changed slightly by yours truly)

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45degrees C)
1 1/2 c AP flour

1 c whole wheat flour

2 tablespoons olive oil
1/2 teaspoon salt

1 t Italian seasoning

1/2 t Pizza Seasoning (came in our spice rack...smells like it's similar to Italian seasoning)
1.Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2.Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3.Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.