I wanted to make pizza for dinner the other night, but we were dangerously low in all-purpose flour. I had a mostly full package of bread flour that I’d only used once and it really needed to be used up soon. I’d hate to throw out perfectly good flour.
The problem was, I’m not really well-versed in the differences between all-purpose flour and the myriad varieties of other options (bread flour, wheat flour, self-rising flour, etc.). I assumed (correctly, it turned out) that it would be a little more chewy, and not as crunchy, as the typical pizza dough recipe I use. I rolled it really thin and prebaked it a bit, hoping to have a nice crispy thin crust, but it was still pretty chewy. Not that that’s a bad thing, mind you, if you like chewy crusts. I don’t mind them, but I prefer a crispy thin crust, especially because I load my pizza with so many veggies that it needs a nice crisp crust to hold up under all that weight.
Though this crust was more chewy than I would have liked, it was a decent alternative. Next time I’ll go lighter on the toppings if I’m going to use this recipe, because it did get a little limp when I picked up a piece, even though I prebaked the crust for a few minutes before topping it.
For the sauce, my husband just mixed some tomato paste with water, olive oil, a dash of sugar to cut the acidity, and italian seasonings. He eyeballed it, so I don’t have a recipe to pass on. Maybe next time. You could also use the jarred stuff. I won’t judge.
I have a running discussion with my husband about making pizzas. He puts cheese on first, and then his toppings. I do toppings first, then cheese to hold it in place. What’s your method?
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
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