How To Make Pizza!
First, you’ll need a crust: a sturdy one that has plenty of crunch. This one has done well for me:
Classic Pizza Dough Crust
- 2 cups flour (add a few tablespoons of whole wheat, if you like an ‘artisan’ texture)
- 1 tablespoon sesame seeds (optional, but good)
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 cup warm water
- Sprinkle of sugar
- 3 tablespoons olive oil
Mix everything but the flour, and let it ‘proof’ in a warm spot for ten or so minutes, until bubbles or fuzz are starting to form. Add the flour gradually until the dough is stiff, then knead until elastic. For best results, let rise for at least an hour — but the dough can be used right away, too. (P.S. This recipe can be doubled, or used for calzones. It’s also good rolled into sticks, sprinkled with garlic salt and parmesan cheese, too.)
This recipe for ‘Pizza Hut Clone’ dough is good, too, thanks to Frugal Upstate.
So make time now, and you’ll have dough for tonight’s supper, plus an extra, thanks to Money-Saving Mom’s ‘freezer-friendly pizza dough’ recipe.
Plain tomato sauce works, when sprinkled with Italian herbs. Or try a commercial spaghetti sauce. A mix of diced or sliced tomatoes, basil and onion is good, too. (Try them sprinkled on top of the cheese, rather than underneath.)
The mix shown below (broccoli, red pepper, onion) is tasty. Other veggies are delicious on pizza, including mushrooms, green onions, pepper rings, even snow peas. So are any number of meats: crumbled bacon, chopped ham, hamburger or sausage, chopped chicken or turkey, shrimp. Pretty much anything you can chop can go on a pizza, provided the mix tastes good together. (If you’re not sure, saute some of the ingredients together and taste. That will tell you for sure.)
Mozzarella is the big favorite, but provolone and parmesan are good, too. (We’ll discuss other cheeses in a minute.)
Construction And Baking