Home-made dough pizza

Pizza! Again!

Of course, I’ve written up some of my pizza before. My favorites being my garlic roasted mushroom, or my deep dish cast iron. But tonight I give you something new.

I have NEVER made a pizza dough on my own that I liked. So I’ve used Wegman’s, or Food Lion’s or my personal favorite…Publix dough’s.

But tonight I made my own…and it was hands down the best. And it was SO easy. Thus I give you my food-processor pizza dough based pizza. Everything about it is as easy as it is good!

I haven’t had a food processor in years and I missed it. Lately I brought one back into my kitchen, and it came with a dough knife.

Mix one cup of room temperature filtered water with about a tablespoon of instant yeast. Put two cups of all purpose flour into your food processor with about a teaspoon of sugar, and a teaspoon of salt. Hit blend for a few seconds. Hit the kneed button and pour in the water/yeast. Keep it going for about 30 seconds or so until it forms a ball. Some folks add a tablespoon of olive oil here. I did not.

Drop it on a lightly floured surface and kneed for about a minute. Then set it aside, covered in a bowl for about an hour. It should double in size.

Heat up your oven to 400° with a pizza stone inside.

Divide this in half (two pizzas) and roll out one half to make a nice round pizza. Dust a pizza stone with some corn mean and transfer your dough. We used a bamboo peel.

Cook for about 5 minutes, and then flip and cook for a few minutes more.

Pull the toasted dough and pour on your sauce. I usually make my own, but tonight it was Rao’s Pizza Sauce, considered the best pre-made sauce.

On top of this went thin sliced onions, thin sliced mushrooms, thin sliced red bell peppers and drained sliced olives. We made two pizzas, the first got some smoked chicken, the second got some air-fried diced ham. Season with garlic powder and crushed red pepper flakes. Both were great. Mozzarella went on top with some fresh grated Parmigiano Reggiano.

I would like to take credit on the concept, but my soux chef Saara Przybylek actually did most of the work.

Bake till browned, we broiled ours for a minute or so to finish.

Hands down, the best pizza I’ve cooked. This will be a standard in our kitchen from here on.