Sorry, we don’t like Pizza. Said no family ever. What’s not to like? Carbs, crunch, salty, cheesy goodness that you can pick up and eat with your hands. You really can’t go wrong. But I confess: we’re sort of Pizza snobs. We found this really great recipe a few years ago, and now when we order in Pizza, we’re often like, yeah, we could have made a better crust. But we shouldn’t brag, because there’s not much to this crust. It’s dead easy and really, really hard to mess up. The only catch? You need a mix master. Here’s one that makes me smile.
Crusty Pizza Dough
- 1 package active dry yeast
- 1 cup warm water
- 1/2 tsp salt
- 2 tsp olive oil
- 2 1/2 – 3 1/2 cups all-purpose flour
- 1 tbsp cornmeal
- fresh chopped rosemary (we usually do one plain dough and one with fresh herbs)
Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time (if needed – sometimes I find that the initial amount of flour does the trick) and mix for about 2 minutes, or until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for a further 2 minutes.
Place dough in greased bowl, turning to grease top. Cover with a tea towel. Let rise in a warm, draft free place for about an hour, or until dough has doubled in bulk. Now the fun part…punch dough down. We let J do this last time and she loved it.
Brush a 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around the edge to hold toppings. Add toppings, as desired. Bake at 450 degrees F (230 degrees C) for 15-20 minutes. We usually make 2 for our family of three so that we have lunch for the following day.
A store-bought pizza sauce (we’ve gotta cheat somewhere)
Roasted red and yellow peppers
crumbled spicy sausage (I grabbed chorizo the other day – so good!)
black olives (our kid is crazy for olives. Is that weird?)
Fresh parmesan cheese (and more once it’s out of the oven)
Black pepper and sea salt flakes (we’ve been using Maldon)
A drizzle of olive oil
Serve with a handful of arugula, some shaved red (or sweet) onions and a touch of vinaigrette and you’re in business.
p.s. on those days when we’re beyond tired and cooking is just not an option, Nat’s New York pizzeria is so good. In fact, we find ourselves there a little too often. We’ll walk past and J will say, “let’s just go in for a little bite”. At $2.75 for a slice of Margarita pizza, it’s pretty hard to say no.
*recipe courtesy of kitchen aid.