Pizza: A clever way for me to rid the refrigerator of leftover meats, vegetables, and cheeses. Whether we have red sauce or olive oil as the base, the pizzas are always delicious. Have children make their own for fun!
While you’re at the dough making, why not double the recipe and freeze your pre-baked crusts so you don’t have to go through the process next week? This way you’re only making dough twice a month.
Dissolve 1 package (or 2 and 1/4 teaspoons) yeast in:
1/4c 110 degree water
In a food processor pulse till combined:
Add to flour in food processor:
Dissolved yeast mixture
1T olive oil
1 1/4c cold water
Pulse till dough comes together and forms a ball. Do not over mix. Take dough out to floured surface and knead till smooth (about 5 minutes). Let rest 3 minutes. Put in oiled bowl covered with damp, clean towel. Put bowl in draft-free place. (In winter, I turn my oven on 200 degrees for about 2 minutes before I even start making the dough. This way it’s just a little warmer than room temp for rising.)
Let rise till doubled (about 1 hour). Mine rarely doubles fully. But it still comes out fine.
Punch dough down. Divide into 6 balls for personal size pizzas, 4 for slightly bigger, and 2 for larger pizzas. Let rest 30 more minutes covered with towel.
Shape dough by pushing it with your hands into a circle shape, or by rolling out. I pre-bake my crust, one at a time under the broiler. When the crust just starts to get brown I take it out and flip it and do the same to the other side. Then I take it out, cool it down, wrap them, and freeze them. This way I only have to make dough once a month or so.
Take pre-baked crust and put toppings on. Bake at 400 till brown on top or desired doneness.