WANNA MAKE PIZZA?!
It's really easy🍕
- •I'm practicing, so that if I actually ever start this blog I've been blathering on about...Need to work on my photography skills too📷
- •I used Bobby Flay's recipe for the dough this time. I have several others, but some require you start the night before. (I know this is technically, cheating, not writing out the ingredients🙃)Mix the dry ingredients together. I use my Kitchen Aid, but a food processor will work (make sure you use the plastic dough implement, not your metal blade). Add in the water and oil, and mix until the dough forms a ball. If it's dry, add a little more water, or more flour, if it's sticky. Place the dough in a bowl that you've drizzled with olive oil (roll it around!) and cover with a damp towel. Keep in a warm place until it's doubled in size. I think mine took about two hours.
- •You'll want to use a pizza stone, if you have one. If not, a cast iron skillet or heavy sheet pan will work! Whatever you choose, put it in the oven that you have preheated to 450°F.
- •Divide the dough, and form into two balls. Cover and let rise again, a minimum of 10 minutes. This is what the half you're using will look like⤵️
- •And what it will look like once you've rolled it out⤵️Obviously, if you're using a sheet pan, you'll want to roll it into that shape! If you choose a skillet and your crust is thicker, you will have to adjust the cooking time.
- •When you're ready to go, pull your stone out of the oven and sprinkle with some cornmeal. This keeps your dough from sticking! Place the dough on the stone and spoon on whatever sauce you'll be using.I sometimes just slather on some olive oil instead of sauce, depending on my toppings, but this time I just used my favorite marinara. Add whatever you like and place in the oven to bake for approximately 22 minutes!
- •This one has sausage (that I cooked first), fresh mozzarella, spinach and Calabrian chiles😋
- •"But, it's so easy to order pizza", I hear you saying..and yes, it is! But, this is not particularly time consuming, nor labor intensive, and I promise you, it tastes significantly better!!We may have eaten the whole thing😬