I thought I would give you guys an update on my attempts at homemade pizza. I was feeling pretty good after all the response and encouragement I got for this post. Fellow bloggers, you guys rock!
So, remember how I told you I found an easy rise pizza dough recipe. The same dough can be refrigerated to rise slowly in the refrigerator overnight. I actually made the second pizza two days after my first attempt and the dough was amazing. I am not sure if there is a scientific reason for it, but I really liked its flavor and texture. The recipe is from Fine Cooking and re-produced below for your convenience.
Homemade Onion, Tomato & Green Pepper Pizza With Easy Rise Dough
You will need:
For the dough (Yields two 9-in pizzas)
- Active dry yeast – 1/2 package i.e, 1 1/4 tsp
- Water – 3/4 cups, very warm
- All purpose flour – 2 cups, allow more for kneading, dusting and such
- Salt – 3/4 tsp
- Oil – 1 tbsp
For the topping (The quantities are really up to you)
- Pizza sauce or ketchup – a few tablespoons
- Onions – roughly chopped
- Tomatoes – cut in rounds
- Green peppers – roughly chopped into long strips
- Cumin powder – 1/2 tsp (to saute onions for a 9-in pizza)
- Dried basil – 1 tsp (to saute onions for a 9-in pizza)
- Mozzarella cheese – shredded, as much as you like
How to:
Kneading
- Dissolve the yeast in warm water and let stand for 10 minutes.
- Combine flour and salt. Keep adding the yeast-water mixture to it slowly and mix. Use a food processor, a wooden spoon or your hands.
- Add oil and combine.
- Scrape the still sticky dough out on to a clean, floured surface and knead well for a few minutes till dough is smooth and pliable. Make sure to flour your hands well and use a light dusting of flour to get a smooth mass.
- Divide the dough to make two 9-in pizzas or use as a whole for a large pizza.
Rising
- Now, comes the fun part. If you want to make the pizza immediately, place the dough balls in a floured bowl, cover with a clean towel and let rise for 45 minutes. Meanwhile, pre-heat the oven and pizza stone/baking sheet to 500 deg. F. Please turn on the vent fans and other fans around the kitchen. You do not want to invite the fire brigade, trust me!
- Else, place the dough ball in a bowl lined with a floured dish towel, cover with cling wrap, allowing room to rise, and refrigerate overnight. I refrigerated it for 2 days and it was fine. To use it, remove from refrigerator 15-20 minutes before you plan to use it, knead it again and shape in to pizza. Don’t forget to pre-heat the oven and pizza stone/baking sheet.
Shaping, Topping and Baking
- Shape the pizza with a rolling-pin or your fingers roughly to a 9-in size on a well-floured surface.
- Transfer onto the hot stone or baking sheet. Top with sauce, toppings and cheese of choice, leaving half an inch on the sides. I spread a couple of tablespoons of ketchup, followed by onions and green peppers lightly sauteed in oil with a touch of cumin powder and dried basil, tomatoes, and lots of shredded cheese. I like a well piled pizza, so just use whatever and as much topping as you like. There is no set recipe for it.
- Return the pizza stone/baking sheet to oven and bake for 8-10 minutes or till the cheese is melted and edges are golden.
- If you use a baking sheet like I did, the crust may not be properly crisped in the center. Simply heat a large skillet on the stove and place the pizza on it for a couple of minutes. This should nicely brown the crust all over.
- Allow to cool slightly, cut and enjoy!
Next challenge – find a suitable whole wheat or part whole wheat pizza dough recipe. Any suggestions?
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Thanks for the recipe
i would like to try it 🙂
Thank you!
this looks seriously yummy!!!! I’m going to have to try and attempt to make it!
Oh, please do!
This looks absolutely delish! Sure to try this! 🙂
Oh, please do! It was worth all the kneading!!
Hi Anjana
We tried this with onions, green & red peppers, sundried tomatoes & of course moz cheese and it was absolutely awesome! We also brushed the crust with garlic oil (which we quickly made in the microwave). Great recipe! 🙂
Way to go! I am so glad you liked it. The garlic oil is a good idea. I will try it next time.
Your pizza looks amazing! I haven’t had any luck trying to make pizza in my cast iron skillet. It seems to not cook in the middle. I will have to try your recipe.
Thanks so much for sharing at the Frugal Crafty Home Blog Hop! Have a wonderful day.
Katie
Thank you. I think the pizza stone/baking pan/skillet needs to be really hot to start with. And if the center seems to be not well done, use the hot skillet on the stove trick. That should give a nicely browned crust. Good luck!
This not only looks delicious, but beautiful, too! Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/09/try-new-recipe-tuesday-september-24.html
Thanks Lisa!
Pinning for later! I’m looking for some easy pizza recipes. With fall approaching here, I actually use my stove for pizza and this beats Little Cesear’s! (It’s too darn hot in the summer!)
Oh, do try it. It’s so worth the hot oven!
Thanks, Anjana, for sharing at my party. You are an amazing cook! Linda
That’s so sweet of you, Linda!
I love making homemade pizza & yours looks yummy! Visiting from @DearCreatives
Thank you!
Looks like you had it a little easier this time! Yum… I’m going to need a pizza pronto! Have a great day. 🙂
Phew! I did it this time!
Have a great pizza-filled day!!
Pizzaaaaa homemadeee 🙂
🙂
This looks so yummy! I’m always looking for new dinner recipes. My fiance is gonna think I actually know how to cook when I make this 🙂 Thanks!
It is quick and yummy. Go on, impress everyone!
Yum, this looks delicious!
Thanks. It sure was!
Luuv homemade pizzas way more than the store bought ones. And this looks like a winner. Thanks for the recipe! 🙂
You are welcome, Sadia. Let me know how you like it!
This looks awesome! And I’m glad you powered through pizza making. It is such a fun thing to do at home, especially since the variations are infinite!
Absolutely! It is always fun to knead your own dough and bake, isn’t it?!
I need to try this one for sure. Thanks tons for linking to Inspire Me. Hugs, Marty
Thanks for visiting, Marty!
This looks so nice!
Will have to try this(:
Thank you for sharing
allcraftybitsnbobs.blogspot.co.uk/
x
Thanks Charlotte. Hope you try it!
There is something about a homemade pizza! They just taste so much better:) Lynn @ Turnips 2 Tangerines, Thanks for sharing at Tasty Tuesday!
Yes, there is. Thanks for visiting!
Beautiful and yumm 🙂
Thank you! It was seriously good!!
The picture is talking about it :).
Thanks. That’s so lovely of you!
Hi Anjana,
Glad the pizza making is continuing! I bake almost everything with at least half whole wheat flour, usually white whole wheat – check out my info on that: http://thecookslife.wordpress.com/2011/12/13/a-word-on-white-grains/.
Below is a link to my easiest pizza dough, along with ideas for topping it with pesto and cheese. You can use the dough under any toppings you like. I don’t have directions for using a pizza stone in the recipe, but you could use one if you had one (I know you don’t, yet). Check out my other pizza recipes too, as you explore more! Let me know how you like the whole wheat crust if you try it!
http://thecookslife.wordpress.com/2012/08/19/pesto-three-cheese-pizza/
I was thinking of a part whole wheat, part white flour dough too.
Thanks so much for the continued encouragement and info, Sarah! I will let you know how it goes!!
You can use any ratio of white flour to whole wheat flour in my doughs. I would suggest starting with about a quarter of the flour as whole wheat if you aren’t used to whole wheat products.
So in my pizza crust that calls for 3 1/2 cups flour, use about 3/4 cup whole wheat and the rest white. You might need slightly more white flour, like a couple of tablespoons, if you are using less whole wheat than I call for. If you like it, then you can add more whole wheat next time.
You can adjust just about any recipe this way, not just pizza dough. Good luck and let me know if you have any questions about baking with whole grains.
Nice! Pizza looks great.
I tried a 100% whole wheat dough recipe and it worked very well for us, but I guess all purpose flour makes for better dough than a whole grain one. Still, you could try this and let me know:http://myfoodtapestry.wordpress.com/2013/07/28/thin-crust-classic-margherita-100-whole-wheat/
Thanks for the recipe Namrata! A plain flour dough would rise and shape better than a whole wheat one. But I would really like to try a whole wheat one for its obvious health benefits.
I am making the dough at home with whole wheat flour after Namrata posted about it and we love it here.. The whole wheat flour gives it an extra bite which is quite nice actually.
I really should try it then!