Wednesday, August 21, 2013

homemade pizza, dough & all


We finally braved pizza dough making. It's been something we wanted to try for a while. Now that we have a stand mixer with a dough hook, we really had no excuse. Plus, I'm 27 now and I've still got a lot of things to cross of my thirty before thirty list. ;)


It really wasn't difficult at all. Don't be afraid of the yeast! I think this might become a weekly tradition. It took maybe 10 minutes to mix the dough, we forgot about it while we let it rise, and had fun making our pizzas together.


honey wheat pizza dough
{adapted from elise's recipe}
3/4 cup warm water {around 110*}
3 tsp honey
1 packet of yeast
1/2 tsp salt
1 cup wheat flour
1 cup all purpose flour
1 tbsp olive oil

In a mixing bowl, dissolve the honey in the warm water and add the yeast packet. Let it sit for a few minutes until the yeast bubbles and mixture becomes fragrant. Then add in the salt, flour and olive oil. Mix on the low setting in a stand mixer fitted with the dough hook, or knead by hand.

Dough should be mixed very well. Add water or flour in small bits until dough is not too sticky and not too dry. I ended up adding about half a cup water. Leave the dough in the bowl and let it sit in a dry place for about 4 hours. {I put ours in the oven, turned off of course.}


When you are ready to bake, preheat the oven to 425* and prep your ingredients. We build our pizza on a cutting board {since we don't own a pizza peel} and bake on a pizza stone. Roll out your dough with a rolling pin and extra white flour to prevent it from sticking. I need to remember to pick up some corn meal/flour to make the transfer from cutting board to pizza stone easier.

We got two medium-sized pizzas out of one batch of dough, but I rolled it out pretty thin. Steven requested a thicker crust next time, so I might make a double batch next time around. You could easily get a large pizza with thicker crust, but we obviously have very different taste in toppings...

{steven's pizza: italian blend shredded cheese, sausage, artichokes & fresh jalapenos}

Baking time is up to you. You obviously want your cheese melted and the edges of the crust nice and brown. Ours went for about 15 minutes each, we just set a timer for 10 minutes and then monitored from there.

{my pizza: italian blend shredded cheese, prosciutto, artichokes & fresh mozzarella}

We definitely saved a lot of money making pizzas at home. And now that our favorite pizza joint is 15 minutes away, I think it will be easy to slip this into our weekly menu.


A side note: I'm loving the natural light I get in the new kitchen. I can cook without turning on any lights! Much different situation than our previous kitchen. You can even see a little peek at the new wall color in one of the pictures. Which reminds me, I need to take some new photos for you guys!

Bottom line: make this dough. It's not hard. It's not time consuming {apart from the rise time for the dough, which you need to do nothing for}. And super yummy.

xoxo, christa

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