Homemade Pizza!
Brittiany Stroud’s Recipe (makes 1 pizza)
Pizza Crust:
2 cups bread flour
1 pkg yeast
3/4 cup warm water (110 degrees F)
2 tbs honey
2 tbs olive oil
1tsp salt
Dissolve yeast in 3/4 cup warm water for about 10 minutes, or until foamy. Put flour, honey, olive oil, and salt in the mixer. Add yeast/water mixture. Turn Mixer on with dough hook to incorporate water and form a dough bowl. Add more water/flour if needed. Once you have a dough ball place in a greased bowl and cover with plastic wrap. Put in a warm oven for 30-45 min until doubled in size. Roll out to form a pizza crust.
BBQ chicken pizza ingredients
1-2 chicken breasts, marinated in Masterpiece’s Sweet and Tangy BBQ sauce, grilled, and then sliced thin.
1 cup of tangy BBQ sauce
1 small red onion, sliced thin
2-3 cups mozzarella cheese
1 cup smoked gouda cheese
bunch of cilantro, roughly chopped
olive oil
Rub crust with olive oil before adding toppings. Spread BBQ sauce over the pizza crust. then add mozzarella, red onion slices, grilled chicken and then the gouda. Place in preheated oven at 375 degrees for 15-25 minutes or until crust and cheese are golden!
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Johnny & Tara’s Recipe (from William Sonoma) Margarita Pizza (makes 2 pizzas)
Ingredients:
2 packages of active dry yeast (5 teaspoons)
2 1/4 cups warm water
2 tsp malt syrup or sugar
1/4 c olive oil
5 c bread flour, plus extra as needed
1 tbls sea salt
all purpose flour for rolling and shaping
To make the crust, in the bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 min. Add the sugar, oil, flour, and salt. place the bowl on the mixer, attach the dough hook, and knead on low speed until soft, smooth, and elastic, about 8-10 min. add up to 1 c flour while kneading so the dough will pull away from sides of the bowl. remove the dough from the bowl.
form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. let the dough rise in a warm, draft free spot until it doubles in bulk, 1 1/2 – 2 hours. for a more flavorful crust, make the dough up to this point, punch it down, cover the bowl with plastic wrap, and refrigerate overnight. let the dough come to room temperature before shaping.
place a pizza or baking stone on a rack in the lower third of the oven, and preheat to 500 for at least 30 minutes before baking. turn the dough out of the bowl onto a lightly oiled work surface. cut it in half with a sharp knife or a bench scraper. gently shape each half into a loose ball. cover loosely with a kitchen towel and let rest for 10 min. lightly dust 1 dough ball with all-purpose flour. roll it out into a round 12-14 inches in diameter. spread 1/4 flour in a baker’s peel or on the top of an inverted half sheet pan. transfer the dough round to the peel or pan.
Pizza margarita:
1 c grated parmesan cheese
1 c loosely packedfresh basil, finely shredded
6 tomatoes (2 1b) peeled and seeded and diced
sea salt and freshly ground pepper
1 lb fresh mozzarella cheese, sliced 1/4 inch thick
2 tbls olive oil
to top the round, sprinkle half of the parm. and then half of the basil over the surface. scatter half the tomatoes evenly over the surface. lightly sprinkle with salt and pepper. nestle half of the mozzarella slices around the tomatoes and drizzle the top evenly with 1 tbls of the olive oil.
slide the pizza offf the peel or pan onto the hot stone. bake the pizza until the crust is crisp and brown, 10-15 min. using baker’s peel or a wide metal spatula, carefully transfer the pizza to a cutting board. repeat with the remaining dough and topping ingredients. serve the pizza hot , cut into wedges.
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