Last week I wrote a post about Dallase saiad and promised to write more about another yeasted dough I’ve tried recently, namely pizza crust. On a lazy weekend in September, J and I decided it would be fun to make our own pizza. From the way he talked about it, I got the impression that he had made his own pizza crust before, but later it turned out that he hadn’t, and actually, neither had I. I’m sure we made some as a project in 7th grade home ec class, and I used to use my mother’s bread machine to prepare pizza and focaccia crust, then roll it out and add toppings. But I couldn’t remember having ever done the entire process by hand.
We turned to one of my favorite sites for recipes, Smitten Kitchen, where there is a very simple and fairly quick pizza dough. It requires one hour-long rise and a second 20-minute rise before baking. We tripled the recipe to make three small pizzas.
The dough was a bit sticky prior to kneading. It became a very elastic-y mass that took quite a bit of rolling to get into a flat rectangle. As you can see, we aren’t too concerned with perfectly-shaped pizzas around here.
Then came the toppings. The basic elements were store-bought tomato sauce and a mild cheese (no shredded mozzarella here). Of course there had to be blue cheese as well, as it is J’s favorite. He loves the ham-pineapple-blue cheese combo on pizza, so he used those elements plus some garlic and tiny shrimp. My pizza featured some sauteed onions and mushrooms, spinach, garlic, and blue cheese as well. Almost as an afterthought, we opened up a can of tuna to use on the last pizza, along with various combinations of other leftover toppings. I gotta say, I think those slices were the best. Somehow the flavor of tuna in combination with the tomato sauce and blue cheese is just amazing. From now on, tuna will be a must on my pizzas. 🙂
The finished product was great! The flavors of olive oil and salt were present in the crust, so it was actually tasty, not just a bland vehicle for the toppings. It produces a thin crust, but it could be made thicker by dividing the triple recipe into two pizzas. Unfortunately the bottom of the crust hardly got brown at all, but that was probably due to the fact that we used baking sheets and my oven bakes kinds of unevenly, especially if there are two things in it at once.
We’ve used this recipe twice already this fall, and I think there’s definitely more homemade pizzas in our future.