I attempted making pizza once or twice before but I've never been satisfied with the outcome. But today a good friend shared a recipe she's happy with and I thought I really should give it a try. Oh I am sure glad I did, 'coz it was so good!
Here's the recipe:
Pizza Crust
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cup warm water
1 tsp salt - I used garlic salt instead, for extra taste. ๐
2 tbsp olive oil
3 1/2 cups flour - I used high protein flour, but I noticed that the dough was very sticky. So I added flour little by little into the breadmaker while it was kneading until it was no longer sticky. I think in the end I used almost 5 cups of high protein flour. Will properly measure this next time.
The 'manual' way:
1. Dissolve brown sugar + yeast + warm water in large bowl - leave 10 minutes
2. Once yeast has bubbled, stir in salt and olive oil. Mix in 2 1/2 cups of flour
3. Turn dough out onto clean surface and knead in more flour until dough no longer sticky. Place into well oiled bowl and cover with damp cloth. Leave dough to rise to double its size - est 1 hour.
Punch down the dough and then form into ball. Let it rest for a minute before rolling out and topping it
4. Preheat oven to 220 degrees and bake for 15-20 minutes.
My way: dump everything into the breadmaker and wait. ๐
I ended up with a huge dough (5 cups of flour, of course!). So I used only half of the dough and kept the remaining in the freezer for the next pizza craving time. Even with half of the dough, I get to make 2 huge, thin crusted pizzas.
Note: For the sauce, used leftover bolognese sauce.
For the topping, I added thin slices of chicken sausages and chicken meatloaf. And of course lots and lots of mozzarella cheese.
Here's the recipe:
Pizza Crust
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cup warm water
1 tsp salt - I used garlic salt instead, for extra taste. ๐
2 tbsp olive oil
3 1/2 cups flour - I used high protein flour, but I noticed that the dough was very sticky. So I added flour little by little into the breadmaker while it was kneading until it was no longer sticky. I think in the end I used almost 5 cups of high protein flour. Will properly measure this next time.
The 'manual' way:
1. Dissolve brown sugar + yeast + warm water in large bowl - leave 10 minutes
2. Once yeast has bubbled, stir in salt and olive oil. Mix in 2 1/2 cups of flour
3. Turn dough out onto clean surface and knead in more flour until dough no longer sticky. Place into well oiled bowl and cover with damp cloth. Leave dough to rise to double its size - est 1 hour.
Punch down the dough and then form into ball. Let it rest for a minute before rolling out and topping it
4. Preheat oven to 220 degrees and bake for 15-20 minutes.
My way: dump everything into the breadmaker and wait. ๐
I ended up with a huge dough (5 cups of flour, of course!). So I used only half of the dough and kept the remaining in the freezer for the next pizza craving time. Even with half of the dough, I get to make 2 huge, thin crusted pizzas.
Note: For the sauce, used leftover bolognese sauce.
For the topping, I added thin slices of chicken sausages and chicken meatloaf. And of course lots and lots of mozzarella cheese.
