I have to admit, WE LOVE PIZZA. Whenever there is a pizza in the oven our two-year old always does her pizza song: “pizza, pizza, we eat”, and her pizza dance.
When my husband and I were dating I had surprised him with the skills of making pizza while he did the same eating it topped with a pineapple… .
These days we eat pizza quite often.
The base for my pizza dough is always the same. I have found the perfect one and I stick to it EVERY SINGLE time. I make mine in bread maker.
1 1/2 cups water
2 Tbsp olive oil
2 tsp salt
1 tsp sugar
3 1/2 cups bread flour *
1 package (2 1/4 tsp) active yeast
1/4 cup chia seeds/flax-seed meal (or mix of both)**
* sometimes I use a few cups of all-purpose flour with a cup of bread flour. sometimes I use whole wheat flour with all-purpose flour plus a cup or half of bread flour. No matter what kind of flour I mix I always try to include the bread flour as it gives a nice crisp to the crust. and depends on how much of each flour is used the amount of water needs to be adjust as well.
** to add an extra twist to the dough sometimes I add:
a handful of chopped fresh parsley, mint or basil, or mix of these.
I’ll tell you, the moment you bite the crust filled with those herbs you’ll be in love!!!!!!!!
Directions for bread maker:
wet ingredients first plus salt and sugar, next flour and yeast on top. close the machine, set on “dough”. press “start”. During the second kneading open the lid and add herbs, chia seeds/ flax-seed meal. close the lid. after it’s done take it out, knead a few times on a lightly floured surface and let it rest for about 10 minutes, covered. Divide into 6 parts.
For deep dish pizza spread 1 part of the dough inside a pie pan. For New York, roll the dough thinner and put it on a baking sheet.
Refrigerate or freeze the rest of the dough.
Bake in 450 F.
For deep dish pizza for 15 to 20 minutes.
For thin crust for 12 to 15 minutes.
My husband’s pizza is pretty much the same each time.
Cheddar cheese, tomato pizza sauce (homemade), chicken breast, pineapple (fresh or canned), corn (fresh or canned), green or red bell pepper (not always). Thin crust.
Mine varies, but a few weeks ago I have found an all time favorite:
cheese (cheddar, jack or mozzarella),
apple (granny smith),
and pineapple (optional).
I know that it might sound weird but this pizza is one of the best dishes I have ever ate.
I came up with this idea after eating a pear gorgonzola pizza at California Pizza Kitchen a few moths ago.
My last creation was pretty tasty, too:
Sundried tomatoes in olive oil,
red bell pepper.
Although I burned the tomatoes too much it still was delicious!
I spread the olive oil from sundried tomatoes over the dough first. Not a lot, just a bit. Then went cheese, mushrooms, bell peppers and sundried tomatoes.
Next time I’m going to add the tomatoes a few minutes before taking the pizza from the oven. This way I won’t burn them.