Pizza

Pizza is a great cheap meal to make, and usually gives you plenty of leftovers as well. Pizza dough is essentially a quick and easy bread, and as such costs almost nothing to make (I never have to buy any ingredients specifically for pizza dough). The following recipe is based on this recipe from Recipe Zaar. I don't find it to be anything like Papa John's pizza dough, as stated in the recipe, but it is delicious nonetheless. This recipe makes enough dough for two pizzas, or one pizza and a batch of bread sticks (which is what I do), and is enough for a 12" pizza and 4-6 medium-sized bread sticks. If you like a thicker pizza crust or want more dough for bread sticks, scale this recipe up about 25%. Equipment you'll need: whisk, wooden spoon, one or two large mixing bowls, two pizza pans (or pizza pan and baking sheet, etc.; enough space for two pizzas and/or breadsticks), dough blade.


Pizza Dough


Ingredients

2 1/2 - 3 c. bread flour
2 T. sugar
2 7/8 t. active dry yeast
1/2 t. salt
1 c. very warm water
2 T. oil


Proof the yeast by whisking it, the water, and the sugar in a large mixing bowl. Let dissolve for 5 minutes. Add 1 c. flour, whisk to combine. Add the oil and salt, whisk to combine. Add more flour, 1/2 c. at a time, until the dough become too stiff to stir with a wooden spoon. On a floured counter, knead the dough for 5-10 minutes, adding more flour as needed if the dough is sticky. It should not be stiff, but if it sticks to your hands badly it needs more flour. Oil a large mixing bowl and set the dough inside to rise.

Preheat the oven to 450. Cover with plastic wrap and let rise about an hour, or until doubled. Divide the dough in half with the dough blade. Take one half, round it into a ball, and press down to flatten it. Place it on the pizza pan and press and stretch it to cover the pan. You want less dough in the center, especially for a crispy bottom, and more dough on the outsides, especially if you like a thick chewy crust. With the other half, do the same, or cut it into 4-6 pieces to make bread sticks. The easiest way to make bread sticks is to pat and stretch the dough out into a rectangle, then cut it into long sticks with the dough blade. If so desired, roll each one gently between your hands to smooth the sides. Place in a rimmed baking sheet, close together if you like softer ones with larger holes inside, or farther apart if you like denser, chewier ones with crispy crusts. Once all your dough (pizza, bread sticks) is shaped, cover it with oiled plastic wrap or a tea towel and let rise for at least 5-10 minutes. Prick the pizza dough with a fork to prevent large bubbles under the toppings. Prebake the crust (without any toppings or sauce) for 5 minutes. This is called "blind baking" a crust, and helps keep it from getting soggy or being underdone. If you're making bread sticks, you can bake these while you're topping your pizza. Bake them for about 5 minutes. Once the pizza is topped, put it back in the oven for 4-5 or until done.

As for sauce and toppings, you can put whatever you like on the pizza. Unfortunately cheap tomato sauce tends to be runny and flavorless, so it's often advisable to leave it out entirely, or just put on some olive oil and garlic, if you can't afford the good stuff. Alternatively, you can make a white pizza by making a cream sauce with some asiago or parmesan cheese. Cheese, again, is something you don't want to skimp on for a pizza. Stay away from anything too bottom shelf or "low moisture". The best is a mix of cheeses, heavy on the mozzerella. Grocery stores often have store-brand "pizza cheese" blends that work well. If you're in a spendy mood, get some good mozzerella and add a bit of asiago and parmesan (parmigiano reggiano if you're really spending the big bucks). Fresh basil is great. If you buy 2-3 basil plants toward the beginning of the growing season, you'll probably have as much fresh basil as you care to use until winter. Pepperoni is another American classic.

Pictured on the left is a traditional cheese pizza with tomato sauce, spiced up with some dried basil and oregano and Murray River pink salt. On the right is another red sauce pizza, with pepperoni and fresh basil (be sure to put the basil on after the pizza comes out of the oven). Accompany with a caesar salad if desired.