Posts filed under ‘Pizza’

Perfect Pizza Crust

I am very picky with my pizza and was very intrigued when I saw this recipe posted in Brown Eyed Baker. It had everything I looked for in a pizza crust, a crispy exterior paired with a soft center. To top things off the recipe looked simple and I could make it in my beloved kitchen aid stand mixer. The crust turned out PERFECT. I will definitely be making this again and again. I also tried a new pizza sauce courtesy of Angie’s Simple Cooking. It was a definite winner. I usually top my pizza with homemade marinara, but I wanted something a little smoother. This sauce is perfect. In fact, the entire pizza was perfect. I can’t wait to make it again!

Perfect Pizza Crust


½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl


To make the dough, measure the warm water into a 2 cup measuring cup and sprinkle with yeast. Let stand until yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil, stir to combine.

In a stand mixer, fitted with the paddle attachment briefly combine the flour and salt. Slowly add in the liquid until dough forms into a ball. Remove paddle attachment and replace with dough hook. Knead until dough is smooth and elastic, about 5 minutes. Form the dough into a ball and place into a large bowl, cover with plastic wrap, and allow to rise until dough has doubled in size (about 2 hours). Press the dough to deflate it.

Before baking, preheat the pizza stone for 30 minutes in a 500 degree oven. Turn the dough onto a lightly floured work surface, divide dough in two pieces. Form both pieces of dough into round balls and cover with a damp cloth. Allow to rest for 10-30 minutes.

Working with one piece of dough at a time, shape into a round ball and place in the middle of a round of parchment paper dusted with cornmeal. Top with desired ingredients, and slide onto the preheated pizza stone. Bake for 8-12 minutes or until cheese is golden brown in spots.

Adapted from: Brown Eyed Baker, originally from Baking Illustrated.

Basic Pizza Sauce


8 ounces tomato sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 oregano

1/4 teaspoon basil

1 teaspoon minced garlic

1/2 tablespoon olive oil

few dashes, black pepper

Combine all ingredients and spread evenly onto pizza dough. 

Adapted from: Angie’s Simple Cooking


August 30, 2008 at 7:57 pm 2 comments

Grilled Pizza

I have been seeing grilled pizza recipes quite frequently, but since my Husband much prefers a charcoal grill it was hard to convince him to get out the gas grill. I finally convinced him and the results were very delicious!  The fresh flavor combination of tomato, basil, and mozzerella is undeniable. Grilling the dough made it extra crisp, which Joe really enjoys.


1 recipe of your favorite pizza dough

2 pints grape tomatoes

1/4 cup fresh basil, chopped

2 gloves garlic

1/4 cup olive oil, plus more for drizzling

2 cups mozzerella cheese, shredded

salt & pepper to taste


1. Roll out your pizza dough on a floured surface to your desired shape. I rolled mine out into a rectangle in order to fit on the grill better.

2. Heat oil over low heat, grate garlic into the oil being careful not to burn garlic. Once garlic flavor is infused into oil, transfer to a separate dish and set aside

3. In a medium skillet add grape tomatoes and drizzle with olive oil. Heat until tomatoes burst. Once tomatoes are burst use a potato masher to mash tomatoes into a sauce. Stirl in basil and add salt and pepper to taste.

4. Brush reserved oil on one side of pizza dough. Place dough – oil side d)own – on a hot grill. Grill for 3-4 minutes. Transfer to a baking sheet, brush olive oil on opposite side and place oil side down. Layer ingredients on the grilled size of the dough (tomato & basil mixture & cheese). Place on grill until cheese is melted approximately another 3-4 minutes.

July 28, 2008 at 6:29 pm Leave a comment



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