Homemade pizza is delicious, though sometimes it take a few tries to get it just the way you like it. Also, when you make individual pizzas it is so easy to accommodate different food preferences. I made the dough (as long as I have a little notice it isn’t any trouble) but you can buy balls of dough at several grocery stores (my tip: stay away from the dough in tubes).
Sadly, the pizza didn’t use up quite as much of the veggies as I’d hope (just a portion of one green pepper since we skipped the summer squash as a topping). We also had black olives, mushrooms, artichoke hearts, sliced shallots (instead of cutting into an onion for a few slices) and pepperoni available for toppings along with tomato sauce and grated mozzarella cheese of course. Of course by the time all the pizzas were done (and um 3 of them mostly eaten – the one downside to individual pizzas is oven space) the lighting was atrocious for pictures. Trust me, the pizza is much yummier than it looks. Actually, inserting the picture is giving me fits and after a few days I decided a post without a photo (and catching up) was better than no posts at all.
Pizza Dough from Vegetable Heaven by Mollie Katzen
I use the food processor to make this dough.
- 3 cups flour
- 1 t salt
- 1 c warm water
- pinch sugar
- 1 packet active dry yeast (2 teaspoons)
- 1 T olive oil
- cornmeal (for the baking part)
Measure out 1 cup of warm water (a pyrex measuring cup is awesome for this) and add the pinch of sugar and sprinkle the yeast in to dissolve. Set a timer for 5 minutes for the yeast to dissolve/wake up. In the large bowl of a food processor pulse the flour and salt together. Once the timer sounds and the yeast is all bubbly pour the water-yeast mixture over the flour mixture and add the olive oil. Pulse to combine and then pulse a little bit more until it comes together in a nice ball.
(Side note, re-reading the recipe to write this makes me think I’ve been skipping the hand kneading for “several minutes” part, I swear my food processor guide said I could pulse several times to replace the kneading but now I can’t find those instructions either. I may have been doing it wrong, but it stills turns out for me so…).
Place dough ball in a large oiled bowl, cover it with plastic wrap and/or a towel and let it rise in a warm place for one hour. Punch down the dough and knead so it comes back together in a ball.
At this point you want to preheat your oven to 500 F.
Divide the ball into 6 equal pieces (I recommend in half and then in thirds), knead each (on a floured surface of course) for about one minute so it becomes a nice ball shape and let them sit for 10 minutes. Roll out each ball into a 6+ inch circle. Place them on a rimmed cookie sheet that has been sprinkled with cornmeal. I like to par-back the dough for about 3 to 5 minutes. Then top as desired and place back in the oven for another 3 to 8 minutes. The edges should be crispy and golden.