Pizza

I finally got my pizza exactly how I want it. This is mostly for me (since I don’t use a recipe most of the time…sometimes I forget key ingredients and will ruin what should have been the best food ever.) But try it if you have time!

Crust: 1 cup warm water + 1 packet active dry yeast and a spoonful of sugar. Let sit for 10 minutes. Mix 2 cups all purpose flour + 1/2 cup whole wheat flour + a teaspoon salt and add the water mixture once it’s ready. Knead on a floured surface for about 3 minutes. Grease a bowl with butter, put the dough ball in there and coat it well. Cover with a towel and put in a warm place for 30 minutes— it should double in bulk. Roll it out, pinch the edges, and stick it in the oven for 12 minutes at 425. 

Sauce: 6 oz tomato paste, 6 oz water, a splash of prego, heaping spoonful of minced garlic and garlic juices, spoonful of honey, squirt of sriracha, splash of cabernet, large shake of basil and oregano, some red pepper flakes, and of course a hearty shake of Tony’s seasoning. Let it warm up a little bit, stir it a lot, then just let it sit and mingle for about 30 minutes before using it.

Take out the crust, put on the sauce, toppings and cheese, then bake for 10-12 more minutes at 425!

Tonight we added basil, turkey bacon, baby bella mushrooms, sauteed garlic spinach, feta, mozzarella, parmesan, and provolone. 

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