Friday Night Pizza

Nearly every Friday night is pizza night at our house. We make our own dough, and the kids help top the pizzas. When we have friends or family over, it is usually on 'pizza night' because we already know what we are having and the house is clean(ish).

Let me be the first to admit that the thought of making my own yeast dough put fear in my little heart because a) I always thought that yeast was a fickle lover and b) because “homemade pizza night” sounded like I was on my way to some kind of domestic hades, in which I was destined to knitting my own ill-fitting clothes and spending all my free time weeding and tending to animals that I didn't like – but I don't think you really want to know about all that.

My lovely friend Kendra led me down the path of easy and happy breadmaking, and once I saw how easy it really was – Panera has been tricking us, friends – I never went back. The good news is that I have debunked both of those illogical myths – yeast is startlingly forgiving, and I am still wearing clothes that I did not stitch. So far, so good.

The recipe (this will make 2 small pizzas or one stromboli; I double for our family and triple when we are having company. The directions follow)

1 c. lukewarm water (think safe temp for a baby's bath)

1 T. sugar

1 T. yeast

stir gently, set aside to proof – bubble madly

3 c. white flour (mix whole wheat or semolina if you want a heartier crust)

1/4 c. olive oil

2 t. salt

Mix in KitchenAid or knead until elastic and smooth. (five minutes or so)

Put olive oil in a bowl and put your dough in it.

Cover and let rise until double while you are prepping your other ingredients. THAT'S IT. SO EASY.

OK. Now on to the toppers. These are different every time, depending on season, my mood, and what's in the fridge.

Here's some favorites:

• bacon, tomato and spinach
• mozzarella, Parmesan, garlic and basil
• buffalo chicken (chop cooked chicken, Red Hot, ranch dressing powder and 8 oz. Cream cheese. Glob it all over the pizza. Yum.)
• chicken and pesto
  
  
  Today's is bacon, tomato and feta. 
  
  
  
  
  
  Oil (and sprinkle cornmeal if you want) a baking stone or cookie sheet. I prefer baking stones.
  
  
  
  
  
  Roll it out fairly thin.
  
  
  
  
  
  Top with sauce, cheese and toppings.
  
  
  
  
  
  
  
  Then bake at 425.
  
  
  
  
  
  If you are baking more than one pie, put one on each rack and rotate half-way through cooking time. Pies are done when the crust is brown and the cheese is melted and golden – about 20 minutes.
  
  
  
  
  
  Some notes:
  • I generally use a really cheap spaghetti sauce for my tomato base.
  • If you are in a terrific hurry (cough) and it is for an informal little meal, the dough does not need to rise fully (or at all). For a great pizza crust, let rise.
  • When I am making a lot of pizzas (I usually make about 6 different kinds for birthday parties) My kids like to make signs so we know the toppings (see the header for Will's pizza signage)!
  
  
  Thanks to Luke for his great photography today!