Yumdiddly # 4- Homemade Pizza

So who knew… but my Yumdiddly series is going to continue!

Last week I made some yumlicious homemade pizza and I thought I’d share my tips and tricks with you.

First I made the dough using this recipe:

  • 3 cups all-purpose flour
  • 1 (.25 ounce/7g) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)

If you are in the US, you could just go to Trader Joes and buy some pre-made dough, but I don’t have that luxury here- I only have the option of buying a crapier version of a Boboli or I can make my own. Of course I choose to make my own. šŸ™‚

So I mixed all this up together to form the dough (if you have an electric mixer with a dough hook, that really helps- but it can definitely be done by hand).

Then I let it sit in a bowl covered with a warm, wet towel for about an hour. You actually don’t have to do this, but I find that it makes the dough much easier to roll out.

While rolling the dough, I had my pizza stone heating up in the oven. Now, everyone raves about amazing pizza stones and how they make your pizza so much tastier. I’m not sold on this. I still have to modify my pizza after it’s cooked (ill discuss that later). If you don’t have a stone, just use a cookie sheet of some sort to make a rectangle pizza.

I rolled the dough out so it was pretty big and thin and it covered the entire stone. I trimmed off the excess around the edge of the stone and saved it to make another mini pizza the next day.

Then I covered it in the following (in this order):

  • My favorite pasta sauce that I use for pretty much every recipe
  • Chopped garlic
  • Chopped fresh basil
  • Chopped sun dried tomatoes
  • Chopped red and green bell peppers/capsicum
  • Chopped onions
  • Low-fat mozzarella cheese

I didn’t go light on the toppings… this thing was COVERED. I learned prior to making this that you should add toppings UNDER the cheese so that 1) the toppings don’t burn before the cheese cooks and 2) the cheese will get nice and golden. This trick REALLY made the pizza better! I love golden crispy cheese!!

I baked it on 410f/210c for about 20 minutes until the cheese was nice and brown on top

**Now here’s my special trick **

When I sliced some pizza, I threw it on our sandwich grill thing (or you could just use a pan on your stove top). I let it sit there for about 2-4 minutes until the bottom of the crust started to brown and get crunchy. I do this because even with the pizza stone, I still find that the dough is a bit too soft and flimsy in the middle of the pizza (this is precisely why I’m not quite sold on the benefits of the stone). I like it the crust a bit crispier so placing the pizza on a grill for a few extra minutes before eating makes it even better!! If you like soft, chewy pizza- then just skip this step šŸ™‚

Andrew said it was the best homemade pizza he’s ever had and I actually have to agree with him on that one!!!

I promise to start taking more pictures of my yummy creations now that I have full intentions of blogging about them more frequently! I think next I’ll attempt a Hawaiian BBQ chicken pizza. Mmm can’t wait!

4 thoughts on “Yumdiddly # 4- Homemade Pizza”

  1. I’m not joking, this pizza and pizza base especially was restaurant quality. You’d be crazy to use pre-made pizza dough over this.

  2. MMM sounds delicious! I just moved in with 2 kiwi girls who are amazing chefs so I think its in my best interest to just turn this recipe over and see what they can do! thanks for sharing!

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