Tomato Basil Pizza Recipe

The last few days have been MORE than a little nuts. My list of to-do’s at the bakery has been a mile long and finally tonight, I can say I have come out on the other side! WOOHOOO!

We did better then even I thought we could do. It is a great feeling when you are meeting goals.

This is why it surprised me that when I got home today, that I wanted to do MORE baking. Its still a bit crazy to think of all the baking a do on a daily basis and how the things that used to always fail now just work out….like pizza dough! I can think of a few times where I ended up just throwing it away because I knew it wasn’t “right” and I had no idea how to fix it. This is the recipe I kind of just threw together tonight and that ended up being the best pizza Kevin or I have ever had!!!

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Pizza Dough

  • 1 pkg Yeast
  • sugar *brown or white*
  • warm water (not over 110 or under 80)
  • 2 cups flour
  • salt
  • olive oil

I don’t really have exact measurements for this. Most recipes need to be worked with depending on your supplies and time of year. Bear with me. 🙂

In the bowl you will be using to mix your dough add your yeast, a sprinkling of sugar, and a splash of warm water. There should be enough water that your yeast mixes in but not so much that it is soup. You need to let this sit until the mixture has bubbles. It normally takes 5-10 minutes depending on the temp of your water and how much sugar you used. If you dont see any bubbles your yeast is dead. Throw it out and start over.When you have a nice bubbly mixture, add about a cup of warm water, salt (to taste) and herbs if desired and a nice 1 – 2 TB of olive oil. Start to add your flour. Add enough flour until dough forms. It should be soft but not sticky, warm but not hot. Either mix with dough hook or your hands for a few minutes. The dough should be smooth and in a ball. Take a bowl and add enough oil to coat sides. Set dough in middle and cover with towel and set in a warm, draft free spot. Let dough rise until double. This usually take 1-2 hours

Preheat oven to 425 and prep your stone. This is the only pan I would suggest using. Roll your dough onto stove and place in oven on lowest Shelf. Leave dough in oven, WITHOUT TOPPINGS until it starts to brown a little. You want your stone to get warm or you will not have a crispy bottom crust!

When it starts to cook, take out of oven. These are the toppings I used but you could use any that your heart desires!

  • Fresh tomatoes
  • fresh basil leaves
  • 8 oz fresh mozzarella
  • 8 oz shredded mozzarella
  • pesto

Bake pizza 10-15 minutes until crust is cooked and cheese is brown.

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