UPDATED: I honestly thought today was Friday when I wrote
this post, so just go with it… okay?
I would love to tell you I’ve been away for two weeks to an
exotic local or that I’ve been so busy building/crafting/making cheese that I
just haven’t sat down at the computer. That would be an outright lie.
The truth is I’ve done nothing but drag my computer around
for the last two weeks. I’m getting precariously close to finishing my master’s
thesis and it’s beginning to occupy every spare brain cell, every minute of my
day and every spare inch of floor and table space at our house. I have an
entire shelf of books in my living room that I have purchased (because the
library didn’t have them) in addition to the library ones that were returned
last semester (oh happy day!). Most of
what has taken over every flat surface in my house is stack upon stack of
printed research articles from tier 1, peer reviewed journals (the creme de la
creme of research articles…. the good stuff).
The most domestic thing I’ve done in two weeks is make pizza
and sweep my floors (it’s been done more than once… promise). Since its Friday,
and at our house the Friday night tradition is pizza, I’ve decided to share my
super simple pizza crust recipe with you! Make pizza for your family tonight
and remember how great it feels to be in the kitchen.
The Red Homestead
Official Pizza Crust Recipe
This produces a very soft dough that is pushed out on a
seasoned baking stone (or cookie sheet) that yields a crisp outside and soft ,
delicate inside.
1 c hot tap water
2 ½ tsp dry active yeast ( I like Red Star)
2 tsp sugar
2 tbl olive oil +more for hands
2 ½ - 3 c all purpose flour
Combine the first 3 ingredients in the bowl of your stand
mixer and let set until it produces a foam (5-10 minutes depending on your
yeast). Attach the dough hook to your mixer. Add 2 ½ c flour and olive oil. Mix
on medium until combined. Reduce to kneading speed (that’s speed setting 2 on my machine) and slowly add
flour until dough no longer sticks to the bowl (you want to add as little as
possible). Kneed for 2 minutes. Place towel over bowl and let rest 45min – 1
hour, until doubled. Punch down and scoop out onto a lightly greased baking
sheet or seasoned baking stone. Cover your hands in olive oil and push dough
into desired shape and size. Pre-bake at 500 degrees until edges just begin to
brown, 5-7 minutes. Top any way you choose, put a little butter along edge of
crust, sprinkle with a little salt and garlic and put it back into the oven
until the cheese is bubbly. Yum!!
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