Homemade Pizza!
2011 © copyright Savory Simple, all rights reserved
Pizza Dough
Ingredients:
- 2 cups warm water
- 2 tsp yeast
- 2 tsp olive oil
- 1 egg
- 2 tsp salt
- 5 cups AP or bread flour
Method:
- Combine warm water and yeast and whisk. You don’t want the water too hot or it will kill the yeast. It should be warm, not hot. Let the mixture sit for a minute.
- Whisk in the oil and egg.
- Combine in the flour incrementally, as well as the salt. You can use a spatula until the dough comes together.
- Fold out onto table and kneed for several minutes. The dough will be very soft and sticky. You can add some additional flour (1/4 cup or so) to make it more workable.
- Place in an oiled bowl, cover, let rise at room temperature to double size. I find this works better in warm spots, such as on top of the dryer.
- Cut into 6 portions, fold sides under to make rounds. If you’re not making 6 pizzas, you can wrap up the extra dough and refrigerate it for a few days.
2011 © copyright Savory Simple, all rights reserved
2011 © copyright Savory Simple, all rights reserved
2011 © copyright Savory Simple, all rights reserved
You can stretch/roll out the dough as thin or thick as you like. You can do this by hand for a more rustic look or with a rolling pin (you may need more flour while rolling out the dough.)
Tomato Sauce
Ingredients:
- 1 can of whole, peeled tomatoes
- fresh or dried oregano
- dash of crushed red peppers
- salt and pepper
- garlic olive oil
Method:
- Throw everything in the blender or food processor.
- Puree, taste, adjust seasoning. Just a splash of the olive oil or your sauce will be thin.
Pepperoni Pizza
2011 © copyright Savory Simple, all rights reserved
Ingredients:
- pizza dough
- tomato sauce
- pepperoni
- fresh mozzarella (don’t get processed cheese. Get the real stuff).
Method:
- Preheat oven to 500 degrees.
- Roll pizza dough thin, lay on sheet pan. Roll edges inward slightly to create a raised crust.
- Spread tomato sauce, scatter pepperoni. Break up mozzarella and distribute evenly.
- Bake for 15 minutes.
Pesto Pizza
2011 © copyright Savory Simple, all rights reserved
Ingredients:
- pizza dough
- sun-dried tomatoes
- goat cheese
- fresh grated parmesan
- pesto: pine nuts, garlic, basil, olive oil, salt
Method:
- Preheat oven to 500 degrees and roll out the dough as described above.
- Place sun-dried tomatoes in a bowl, cover with boiling water for several minutes to reconstitute.
- Make pesto: in food processor combine pine nuts, garlic, basil, salt and olive oil. Process, taste, adjust flavors.
- Sprinkle some Parmesan evenly on the dough. Spread the pesto on top. You can either spread it evenly or spoon out small bites.
- Distribute the sun-dried tomatoes and goat cheese.
- Bake for 15 minutes.
These pizzas are amazing because the only limit is your imagination! Make it with pineapples, black olives and mushrooms, even duck confit! Probably not all at once, though.
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mmm, looks delicious… i love pizza… and it’s good that the pizza dough is home made. pure freshness.
This looks fantastic! I’ve been looking for a good but simple pizza dough recipe for aggggges! The pesto pizza looks divine :)
These pizzas look delicious!!!!! The pesto one is calling my name….
This looks amazing. I seriously want that pepperoni pizza right now. Mmmmm. (By the way, you’ve got such a nice blog – wow!!!)
Thank you so much! I really appreciate it.
Homemade pizza is such an easy, inexpensive dinner. And it always wins over the hubby, which is a bonus :)
I love this post because it gives me yet another chance to try making my own dough. If you read my post “please doughn’t be angry” you’ll understand better my desperation!! I am going to go try your pizza right now! Wish me luck – this might be the day I make my own dough, and it works. And, I agree – your blog is beautiful!!!
Good luck, you can do it! Let me know how it turns out. Dough can be tricky and believe me, it has given me plenty of issues over time. But this dough is very friendly. Just feed the yeast warm water and let it proof for a minute or two. You’ll be good to go!
I LOVE your support! :) I have to admit that I didn’t use your recipe today, though. NOT because it wasn’t my first choice – it was, but I didn’t realize how much it would make until I got prepared to cook. I was looking for a smaller recipe. I’m a little embarrassed to admit that trying to reduce your recipe intimidated me a bit. And, I didn’t want to make so much on my first go in case it didn’t turn out (like usual) and I had to throw it all away. Otherwise, I would be able to put half in the freezer.
I’m about to post about today’s trials… it wasn’t too bad. I made a decent dough but the confidence that returned was much better tasting than any recipe I could’ve chosen. :) Now I feel like I might be able to make a batch of your dough. Even raw, it looks way better than mine looks cooked!
Of course, I’ll keep you informed. I’m enjoying your site very much. I will definitely be attempting quite a few of your dishes.
Oh, this looks yummy! I’ll have to try that my self!
I posted a recipe for a low carb pizza on my blog, if you are interested in having a look :)
As much as I prefer ”real” pizza’s like these, it’s always good to have a healthier option as well
I’ll go take a look! I prefer homemade pizzas over greasy delivery ones any day.
Definately something I want to try as the pizza bought from the pizza places continue to disapoint.
oh wowza that looks fantastic!!!
those look amazing and pretty simple! I may have to try them out and put them in my “Sicilian Kitchen” part of my blog :)
hi!i tried the pesto one for dinner last night and it was delicious!thanks for sharing!
Great pictures and it looked like the pizza turned out well. I’m interested in the use of egg in your dough. Eggs generally make a dough softer and lighter, which I would think make it harder to get good extensibility in a pizza crust. I like my crust (http://psoutowood.wordpress.com/bread/handmade-pizza/) to have a bit of strength so it’s easy to work and get extra-thin without tearing. Also, I’ve found mixing pesto and tomato sauce creates a killer base for any pizza. Great blog!
My dough came straight out of culinary school!