I love pizza. Mark loves pizza. The problem? We like different toppings. Solution? Make both!
I found the crust recipe from another blog that I love, The Pioneer Woman. She really has it down for the perfect foundation for amazing toppings. This night Mark chose pepperoni and I chose artichoke and kalamata olives (Mark hates both of my choices). It ended up really good. Oh, and Mark had regular pizza sauce (homemade of course!) and I had pesto. Made for some of the best pizza I have ever had.
Before:
After:
Here is the recipe for the pizza dough:
Ingredients:
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Directions:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. The dough is really better if you let it sit in the fridge for a day or two.
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Directions:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. The dough is really better if you let it sit in the fridge for a day or two.
Enjoy!
