Pizza Dough

So I made pizza dough, and then a super delicious pizza!  It might seem daunting, but all you need is a lot of flour and a rolling pin to make it totally manageable.  I used my Mixer Bible for the dough recipe (below).  I love any excuse to use my shiny beast of a mixer.  Then, as with most pizzas we make at home, I scoured the fridge for toppings.

What you need for the dough (makes two 12 inch pizzas):

• 1 package active dry yeast
• 1 1/3 cups warm water (100 degrees)
• 1 tbsp sugar
• 1 tbsp olive oil
• 3 1/3 cups all purpose flour
• 1 tbsp salt
• stand mixer
• rolling pin (preferably french)

What you need to do:

1. Stir the yeast, water and sugar together in a bowl.  Let stand five minutes or so until yeast begins to foam.
2. Stir in the oil
3. Put flour and salt in mixer bowl.  Mix flour and salt together with the flat beater, then add the yeast mixture and mix until a dough forms
4. Switch the flat beater for the dough hook and knead the bread on 2 for three to five minutes, until the sides of the bowl are clean.
5. Cover bowl with a towel or plastic wrap on your counter until the dough has doubled in size.  It took my dough like 3 hours to do this, but the book suggests 45 minutes.
6. Preheat oven to 450
7. Get ready to roll out your dough.  USE A LOT OF FLOUR, trust me on this one.  I probably used at least a cup per pizza dough.  Cut the dough in half and roll it out to your desired thickness.
8. Top with your toppings, and bake for 15 minutes or so

What I used for my pizza:

• Marinara Sauce, this kind from Costco is seriously delicious and doesn’t have a bunch of junk in it
• Shredded mozzarella
• Sliced white onions
• Minced garlic
• Asparagus, cut into 1 or 2 inch pieces
• Turkey pesto sausage from the only place I will eat sausages from, pre-cooked (no raw poultry!) then sliced
• sprinkling of italian seasoning and romano cheese

Here is the fine specimen after assembly

Then I baked it for about 15 – 20 mins at 450 degrees, before I stuffed my face.

PS you can totally make, and freeze the dough for later (that’s what I did!).  You just might want to let it give a chance to rise again, if you can.

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