Thursday, July 9, 2009

Eat it, Pizza Hut

First, the news: Smithville Jamboree was a moderate success, not sweltering hot, and although we got rained out on the 4th, I did better than other shows I've done. The Fragrant Mushroom Gallery opens the 18th so I need to start tagging my stuff for someone else to sell (this is more complicated than you probably realize). I'm looking forward to the artists' atmosphere, though. I also have a little fair at Cookeville Hospital on the 17th.

Now for some fun stuff. The last few weeks my family and I have had make your own pizza night. I make the dough in the bread machine, and they decide on their own toppings, we bake and we eat. I stumbled onto a dough recipe that is AWESOME. Pizza Hut has nothing on this. So here's the awesome recipe. You could probably do this by hand too, but a bread machine is a wonderful thing.

Bread Machine Pizza

1 1/2 cups warm water (110 degrees or so, I just put my tap on hot and go)
2 teaspoons olive oil
3 cups bread flour
1 1/2 teaspoons white sugar
1 teaspoon salt
2 teaspoons active dry yeast
corn meal

My bread machine calls for wet ingredients, then dry, so this is the order I put the stuff in. Dough cycle it up. When it's done, pull it out and divide the dough into enough dough balls for the number of people you've got. This pretty comfortably serves the 3 of us. For four I made 1 1/2 times this recipe (my 2-lb. capacity bread machine handled it fine) and we had some leftovers. No one complains about pizza leftovers.

Once your dough is done and divided, I drizzle about 1/2 teaspoon of olive oil in one bowl per dough ball, oil up the dough, cover with plastic wrap and let rise for another 30-40 minutes. Preheat your oven to 500 F. You want it HOT. While it's rising prepare your toppings. Get creative. A list of ours from last night:

marinara sauce, pesto sauce, pepperoni, chicken, mushrooms, olives, onions, artichoke hearts, tomatoes

Bran and I had pesto/chicken/tomato/artichoke pizzas. YUM.

Try using cheese marked "pizza cheese" that is a blend - I think it works out better than mozzarella alone.

When your dough is done rising, if your pans are not nonstick give them a hit with nonstick cooking spray. Sprinkle with corn meal and let everyone spread their dough (little kids love this and I'm not sure my big "kids" love it less!) and apply their toppings. When I was a kid the dough we used was really springy and hard to get to reach the edges of a pan, but this recipe spreads really nicely. This dough doesn't rise a whole lot so spread it thin if you want thin crust and leave it thicker for a "pan" style pizza. Bake 8-10 minutes (longer if you left it really thick), break out the pizza cutter and dig in.

Let me know if you use and like the recipe!


Meghann LittleStudio said...

YUM! Sounds great :)

On a Whimsey said...

Sounds delish! Might well try it tonight:)