Pizza, pizza, pizza!

Just out of the oven!

And this is where the magic happens...

Pizza Dough

Ingredients:

1 TBSP active dry yeast

1 1/4 c warm water

pinch of brown sugar

2 TBSP olive oil

1/4 tsp. pepper

1 tsp. salt

2 c whole wheat flour, plus more as needed

1 c all purpose flour

To do:

• In a large bowl, dissolve yeast and brown sugar in the warm water.
• Add olive oil, salt, and pepper
• Add flour, adding more little by little as needed so that the dough isn't too sticky.
• Remove the dough to a lightly floured surface, kneading for several minutes.
• Place the dough back in the bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 1/2 hours. And like I always tell Jack, this is when the magic happens!
• Once your dough has risen, punch it down, and knead it again for several minutes.
• You now have two options: the Sam or the Nat
• The Sam: Roll the dough out into one THICK pizza crust, about 14-inches (pictured above)
• The Nat: Split the dough in half, and roll out two slightly smaller thin crust pizzas
• After you roll your dough out onto your baking stone, just pinch up the edges of your crust so that the tomato sauce doesn't escape!
• Spread your Pizza Sauce onto your crust, and bake for 14 to 15 minutes BEFORE you add your toppings.
• Add your favorite toppings, and bake the pizza until the cheese melts!

             Our current favorites:

• spinach, spinach, spinach (my favorite!)
• pepperoni to make Daddy happy
• several handfuls of mozzarella cheese

            Other favorites: sautéed peppers, mushrooms, minced garlic, etc. 

Pizza Sauce

Ingredients:

1/2 onion, diced

3 cloves garlic, minced

2 TBSP olive oil/grapeseed oil

1 carrot, grated

1 tsp. oregano

1/2 tsp. thyme

1/4 tsp. basil

1 can tomato sauce

3/4 tsp. salt

1/4 tsp. brown sugar

1/4 tsp. pepper

next time, will add:

1/2 green pepper, diced

1 bay leaf

handful of fresh parsley

handful of mushrooms, diced

To do:

• Saute onion and garlic in oil until soft.
• Add carrot, green pepper,  mushrooms, and tomato sauce as well as your herbs and spices. 
• Simmer for half an hour, and be sure to remove the bay leaf if you threw one in!

Yields: about 2 cups

The verdict: I finally found a sauce and crust that everyone (except our non-pizza eater) LOVES!! 

Notes to self: 

Make the sauce early in the day or while your dough is rising.

Double and freeze the sauce and/or dough!!!

Recipe adapted from Laurel's Kitchen