Well the long of the short of it, we had so much dough left over that I was able to make a huge batch of cinnamon rolls for this morning's breakfast! The kids were thrilled and the house smells just yummy!
The Sauce:
1 8 oz. can tomato sauce
1 8 oz. can tomato paste
1/2 C. water
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. salt
Mix the above in a sauce pan and let simmer for about 10 minutes. I usually make a double or triple batch of this and cold pack can the rest or stick it back for the next week's pizza.
The Dough/Crust
Mix 3/4 c. warm water and 1 1/4 tsp of yeast (I used fast rising yeast) and let set for 5 minutes. It should foam up a bit. Add 1/2 Tbsp olive oil, 1 1/2 tsp. salt, 1 Tbsp. sugar and mix well. Mix in 1 C. flour and mix well, continue adding flour a cup a at a time, mixing well. Making sure the dough is smooth and elastic. Knead well on a well-floured surface until smooth in texture, about 10 minutes. Cover and let rise until the dough has doubled in size - 1-2 hours. Each batch of dough will make one large or two personal pan pizzas.
Making the dough really doesn't take much time, but it seems that everyone loves to have a different kind of pizza. To solve the problem, I use round cake pans to make personal pan pizzas! The dough recipe I use will make 2 personal pan pizzas or 1 large pizza per batch, so it is easy to figure out how many batches to make. I spray the cake pans with Pam Olive oil, roll out a small (a little bit larger than my fist) portion of the dough, and place it in the pan. I use my pizza cutter to cut off the excess dough by rolling the blade around the edge, just above the dough. You can make a thin or thick crust depending on how thick you roll out the dough. Put on your layer of sauce and create away. We lay all the ingredients out in containers and everyone can either construct their own pizza or I can make them up for them.
Bake at 350 degrees until the cheese is melted and pizza looks done.
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