Homemade Pizza

Sorry I’ve been MIA for over a week.  A little thing called tech week happened.  And I had to tell my kitchen “I can’t.  It’s tech.”

For those of you non-theatre folk out there tech is short for technical performance.  It’s the time when all the elements come together.  The actors get on stage, lights and sound cues are written, set changes are fine tuned.  In many theatres this process only lasts a week or less.  “I can’t. It’s tech.” is an understood excuse for almost anything when you work in theatre.

So apologize for the lack of posting.  Homemade pizza is my apologetic offering.

The dough is soft and chewy.  Topped with creamy mozzarella and spicy tomato sauce.  Make one with someone you love, or someone you want to impress.  Even if you don’t get it quite right there’s something about homemade pizza that’s better than any delivery or frozen recipe.

Oh and spring for real mozzarella cheese, trust me on this one.

Pizza Dough

1 1/2 cups warm water (105°F-115°F)*
2 1/4 teaspoons of active dry yeast
3 1/2 cups bread flour
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

*If the temperature of the water is below 105°F the yeast won’t activate, hotter than 115°F and the yeast will be killed.

In a small bowl mix the yeast and the warm water.  Let sit at least 5 minutes, you’ll see bubbles forming.  In a large bowl mix flour, olive oil, salt, sugar and water/yeast mixture.  Turn out onto a well floured surface and kneed until the dough is smooth and elastic, about 10 minutes.  Place dough in a lightly oiled bowl.  Cover with plastic wrap.  Let sit in a warm place for 1 1/2 hours.

At this point extra dough can be frozen.

Remove plastic wrap and punch dough down.  Divide dough into 2 balls.  Place each in it’s own bowl, cover, let rest 10 minutes.  Turn dough out onto well floured surface.  With lightly oiled hands, start at the center working outwards, flatten the dough down to 1/2 inch.  Stretch dough.  Let relax 5 mintues. Stretch dough.  Repeat relaxing and stretching until pizza dough is 10-12 inches in diameter.  Sprinkle baking sheet with cornmeal and transfer dough.  Top with sauce and toppings.  Bake in a 450°F oven for 10-15 minutes or until dough is browned and cheese is golden.  Enjoy!

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1 Comment

  1. Artichokes and Olives | Backstage Baking

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