2 1/2 cups flour
1 tsp Kosher salt
1 tsp garlic powder
1 cup warm water
1 package (2 1/4 tsp) dry yeast
1 Tbsp olive oil
In a measuring cup, add the dry yeast to the warm water. Let sit about 5 minutes, it will get cloudy and foamy. Add the olive oil, and stir.
In your mixer, pulse the flour, salt, and garlic powder together. Slowly pour in the liquid while it is running and let mix for 2-3 minutes. The dough will become really elastic and pull away from the sides in a big, warm ball. (TWSS) One batch of dough is enough for a larger, rectangle pizza (about 12" x 18") or 2 smaller, circle pizzas (about 10-12").
Grease a large bowl and turn the dough to coat. Cover with a damp, clean towel and set in a warm spot to rise for a few hours.
Roll out over corn meal and voila! I usually prebake mine at 425° which makes it easier to add the sauce and other toppings. Then I finish it for about 20-30 minutes at 375-400°.
Ours used Newman's Own garlic sauce (we really liked it so I got more), fresh mozzarella cheese cut into slices, green pepper, onion, minced garlic, and some of my dad's breakfast sausage. Sprinkled with Italian spices and baked until brown and bubbly.
I served crudites with hummus alongside for extra veggie power.
5 comments:
This looks great! I've never made my own crust - i'm lazy/Trader Joe's all the way - love the idea of homemade though!
Hooray for pizza!! It looks delicious Christina!
Do you deliver!? :)
Now I want pizza!! I actually have a frozen pie of Newman Own's pepperoni pizza in my freezer. I should break into it...
Homemade crust is the best! I like how you rolled it out in cornmeal - I never thought to do that. Looks like you had a very, very yummy dinner!
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