Here’s a fun recipe we came up with this week. Use this nice and easy pizza recipe this weekend to wow your date, or impress your kids; either way it’s a tasty meal with very little work.
Most people are afraid to make bread/dough. It seems very daunting at first, but with a little know-how, its quickly becomes as easy as riding a bike. The first, and most important thing when making bread/dough is patience. If you can master that, you can master bread. Take a look at the recipe and try not to over think it. A little common sense, some patience, and you’ll be a master in no time.
Pizza Dough Recipe
(Makes 2 Small sheet pan size pizzas)
2 ½ Cups Flour (All-Purpose)
1 teaspoon Salt
~1 ½ cups Warm Water (About 110 degrees F)
1 teaspoon Sugar
½ package Yeast (Active Dry)
2 Tablespoons Olive Oil
Original-Style Pizza
(Makes 1 pizza)
1/2 cup of your favorite tomato sauce (Pomodoro is our favorite)
½ pound Fresh Mozzarella cheese (cut into ¼ inch slices)
¼ cup Fresh Basil (sliced thin)
Arugula and Shrimp Pizza (Dairy-Free)
(Makes 1 pizza)
1/2 cup of your favorite tomato sauce (Pomodoro is our favorite)
2-3 cups Arugula
1/2 Tablespoon Lemon Juice
½ Tablespoon Olive Oil
Salt and Pepper to Taste
Combine all ingredients
8-10 shrimp (peeled and deveined)
Pinch of Salt and Pepper
¼ teaspoon red chili flakes
¼ teaspoon lemon zest
Combine all ingredients and cook in pan lightly coated with olive oil, until cooked through. Allow to cool.
Directions
1. Combine the warm water, yeast, and sugar. Give it a gentle stir and allow it to sit for about 5-10 min in a warm part of the kitchen.
2. In a electric mixing bowl, combine the flour and salt.
3. Add the water/yeast mixture to the flour/salt, along with the olive oil, and mix with the dough hook in the electric mixer. This mixing process can take from 5-15 minutes depending on your mixer. We are looking for a very developed and tough dough (You may need a little more water depending on your flour. We don’t want flour left inside the bowl, everything should be absorbed into the dough. Add water in small increments, if needed!!).
a. An electric mixer is not necessary, but definitely helps. I mean, people did make bread for some time without an electric mixer. Use your hands to mix the two together in a large bowl. You are going to want to mix very very well. If you think its combined well, keep mixing!!! We want a very tough, rigid dough for this recipe. It is definitely a work out when doing this by hand.
4. Use a little olive oil to coat the dough and the inside of the mixing bowl. Cover with plastic wrap and allow the dough to double in size (about an hour or so). The patience part ☺.
5. Divide the dough into 2 pieces and shape them into discs. Let them sit another 10-15 minutes covered on parchment paper lined sheet pans. (Don’t worry if it sticks a bit, it will come right off after baking, and this way definitely beats rolling dough out on a floured surface. What a mess!!)
6. Using your hands, shape the dough into any shape you want. We made rectangles, because it’s easier to cut into even slices (If it starts getting sticky, moisten you hands with a little water, this makes working with dough a little easier.) Try to get the dough quite flat, as it will rise when baking.
7. Take a fork and gently use to poke little holes all over the dough. This will keep big air bubble from rising between the parchment paper and the pizza.
8. Spoon some sauce onto the dough and cover evenly. Leave some space at the edges to allow for a crust.
9. Place the sliced mozzarella evenly over the pizza.
10. Bake until the cheese has melted and slighty bubbly. About 8-12 minutes.
11. Allow to cool slightly. Add some fresh sliced basil and cut before slicing.
**For the Shrimp and Arugula Pizza (Dairy Free), omit step 9, and bake for about 8-10 minutes. Allow to cool completely before adding the arugula and shrimp.
Hope you enjoy this recipe as much as we did!! And don’t forget to let us know what you think!!
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