Wednesday, January 18, 2012


Who doesn't love pizza? This food group (yes I consider it be to a food group) can be so versatile with it's toppings to mix and match, and types of crust. Pepperoni, sausage, basil, mozzarella, ricotta, garlic, peppers, goat cheese, apples (yes I said apples), onions (caramelized of course), olives, etc. It doesn't matter what we have in the house, we can always find some combo to make a pizza. Here is my basic dough recipe and some photos of the masterpiece classic marinara and mozzarella pizza.
Also I have to say that I'm partial to cooking pizza on stones in the oven. There is really no other way to get the perfect crust.

1/2 cup of water
1/2 cup of cold milk (local milk)
1 tbsp yeast
1 tbsp  olive oil
3 cups of Organic Bread Flour (Westport, NY)
2 tsp salt

Mix the ingredients together with dough hook. The dough should be soft and pull away from the sides of your mixer.  Let it rise for 1 hour.

Preheat your oven to 500 F.  Roll out your dough with either corn meal or flour.  Place it on a pizza peel (my husband makes gorgeous peels if you would like to place an order for one, send me an email). Add the toppings of your choice: Mine were a homemade marinara sauce and homemade mozzarella. Slide onto a pizza stone and cook for about 10 minutes. Keep a close eye on the pizza, the timing will depend on how thin you rolled out your dough.

1 comment:

  1. I can certainly attest to the value of a great pizza peel. This makes a big difference in the outcome of the pizza, because before Chris made us our peel, we improvised with a wooden cutting board. The cutting board is a great way to flip half of your toppings onto the bottom of the oven.