KIM’S FAVORITE PIZZA DOUGH & PIZZA
This is Wordy and I am sorry! BUT I have added some hints and tips for making a delicious pizza – starting with the dough!
Pizza is the cure-all for everything ~ Provided you have the right ingredients! Over the years I had worked with several different recipe combinations to create the best crust, in about 2006 I feel I finally got it right – this recipe is a winner! To walk into the house and smell the wonderful smells of a Pizza baking in the oven – OH Heavenly!
In our Home “Pizza Night” is Family Night! Years ago, I quickly learned pizza making can be FUN especially when you Include your family or friends! I bought several personal sized pizza pans 8” and 10” – I would make up a few batches of dough – divide the dough into single serving balls. Set out various pizza toppings and let everyone create their own pizza! This was and still is a great activity. I can’t count the number of pizzas we’ve made over the years; it was a fun activity for birthday parties, sleepovers or when family/friends dropped by! To see the look on a child’s face as they create their own masterpiece adding all the ingredients they love – watching it bake then getting to eat the deliciousness they created – PRICELESS – I Call this a Win as a MOM. ♥ I know one thing for sure my family LOVES pizza night and with each pizza made they created memories that they will cherish forever!!! Please be sure to read the notes for hints/tips!
💚 DOUGH of ALL DOUGHS 💚
I listed the ingredients the way I place them in my bread machine. (Each machine is different)
1-1/2 cups beer, room temperature
2-1/2 tablespoons olive oil
1 tablespoon honey
3-1/2 cups bread flour, plus a sprinkle more for rolling
2 teaspoons sugar
2-1/4 teaspoons instant dry yeast
2 teaspoons kosher salt
Place all the ingredients in the bread machine as per bread machine instructions THEN Let the machine do all the work. This recipe will make 2 Pizzas – pan size – 18”x 13”.
If you don’t have a bread machine a stand mixer with a bread hook will work OR You can Mix it by Hand. Place dough in greased bowl, grease the top of the dough with a little olive oil, cover with plastic wrap and allow to rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and get ready to make yourself a delicious masterpiece!
When it comes to pizza dough, less is best in the mixing department – do not over mix.
Using bread flour will give you a crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. Regarding the beer – I feel a “Deep Lager” Beer is Best! Michelob AmberBock is my favorite beer to use.
If you want to use wheat flour, I have found 2 cups bread flour and 1-1/2 cups of wheat flour work great!
Sprinkle your cooking surface liberally with cornmeal to prevent the dough from sticking and to give an added crunch to your crust.
Preheating your oven is critical to a crispy crust and to a pizza that cooks quickly and evenly. Depending on your cooking surface (pizza pans, pizza stone, inverted baking sheet or jelly roll pan), your oven should be preheated to 500° – then to bake the pizza I place it at 425º.
Where to place the oven rack? Top, middle or bottom – I opt for the middle rack/racks – when I cook two – I set the timer for 10 minutes then switch pizzas and I turn them!
Recipe By: Kim Wallace 💚💗Smile & Enjoy 💚💗
The Makings for a Great PIZZA
It is the weekend and that means PIZZA/Family time & Who doesn’t love a good pizza?
Make some Dough & Sauce or use a Jar of Sauce – Gather some Toppings – Grate some Cheese or buy some already shredded cheese and get ready for a delicious meal!
Preheat your oven to 500º – a preheated oven is the key to a great crust – try to do this 30 minutes before baking BUT remember to reduce your heat to 425º when you put your pizza in to bake!
Pick your Pan and Get ready to Work your Dough!
Rub your hands and pizza pan with a little olive oil (about 2 to 3 tablespoons). Olive oil keeps the dough from sticking and also provides you with a golden and crispy crust – sprinkle your pan with cornmeal.
Start by stretching the dough (tossing it up in the air is very impressive and one of the best ways to stretch the dough BUT I have not mastered that technique) so I stretch it using my hands – pick up the dough and hold it with both hands on one edge of the dough, letting the the dough hang down. Gravity is going to do some of the stretching for you as you gently rotate the dough in one direction like turning a wheel. Slowly pull the dough from hand to hand as the dough hangs down. Working quickly, stretch the pizza until it looks like it will fit your pan, don’t worry if there are thin spots or holes. Carefully move your stretched pizza dough to your prepared pizza sheet/pan. The dough will probably shrink back a little – I use a hand roller and roll it to the edges. I then pinch any thin or torn areas closed by pressing around them to bring dough together to cover the area.
NEXT up is the Sauce – Sometimes I make my own BUT I also have a personal favorite jar sauce – Mid’s Pizza Sauce – made by a local company not too far from me in Navarre, Ohio.
Cheese (Your Choice) I Love mixing the cheeses – I sprinkle Shredded Mozzarella & Provolone Cheese on top of my sauce. When I say Sprinkle – It is a HEAVY Sprinkle!!!
Top it with my favorite Toppings – Mine would be Pepperoni, Onions, Banana Peppers – BUT – Like I always say – YOU DO YOU!
Pepperoni, Onions, Mushrooms, Bell Peppers, Banana Peppers, Sausage, Bacon, Ham, Pineapple, Olives – Just a Few
The last step – An Extra Sprinkle of Cheese – I use either Kraft Italian Five Cheese OR Sargento® Shredded 6 Cheese Italian
Now it is Bake Time – Remember to turn your oven back to 425º — Baking times may vary due to size and thickness! I usually bake my bigger pizzas for 20 minutes. The personal pan sizes may take only 8-10 minutes.
Recipe By: Kim Wallace ❤ Smile & Enjoy ❤