Practicing pizzas.

I’ve been promising the boys a Friday night of homemade pizzas all summer, but something always seemed to come up.  Finally, this past Friday was clear (and it ended up being a bonus that Bill was also out of town for work  — more on that later).

I stuck with the recipe from (the original is here) that I used back on Day 3 of Real Food for 5.  Here’s my slightly modified version:

  • 1 c warm water
  • 2 t active dry yeast
  • 2 t kosher salt
  • 2 T olive oil
  • 3 c whole wheat flour (I used King Arthur organic white whole-wheat flour)
  • your choice of pizza topping
  1. Drop the yeast into the warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
  2. Pour the flour and yeast mixture into a food processor (or you could knead it by hand or use a mixer with a dough attachment)
  3. Process until you have a ball chasing itself around the food processor — if the dough is too dry add a little warm water, if it is too wet add a little flour
  4. Remove the ball from the food processor and knead into a smooth ball.  Pour a very little olive oil into a large bowl.  Roll the ball around in the oil, then cover the bowl with plastic wrap.
  5. Preheat the oven to 500 degrees.
  6. Let dough rise — 20 mins at least.  (100days says you can let it rise in the fridge, but I didn’t have any luck with that — I set the bowl in a warmish place — on top of my stove with the stove light shining on it)
  7. Shape the dough (100days says to use a rolling pin to do this, but I found it too sticky and prefer to just use flour coated hands and shape it into a flat sort of roundish shape with an pinched up crust.  One dough ball makes 4 or 5 “personal” pizzas.)
  8. Top the crust and bake for 8-10 minutes (100days bakes it on an oil coated cookie sheet, but I have a pizza stone that just lives in my oven, so I used that instead — as long as I coat it with a pinch of corn meal or whole wheat flour, it works great)

We had a blast topping our pizzas.  The boys stuck with traditional “gravy”, mushrooms, and cheese.  I used pesto (hey!  visit realfoodfor5 on Facebook and “like” it, if you haven’t already), veggies, and cheese.

IMG_2898 IMG_2899

  pesto pizza
And why was it a good thing that Bill was out of town?  Because running the oven at 500 degrees on a mid-August evening ….  Not cool.  I’ll be saving future pizza practicing for Fall.
Unless …. I attempt that pizza grilling technique I keep reading about…?  Hmmmm.  I’ll keep you posted.

2 thoughts on “Practicing pizzas.

  • September 13, 2013 at 12:41 pm

    Those look great, my kids love to make their own pizzas. But I have a question, did you find that the dough cooked all the way through? Mine was still soft but the top ingredients were cooked. I don’t have a pizza stone so that may be the difference. . Just curious if I should cook the crust itself for a few minutes before topping it. Thanks!!

    • September 14, 2013 at 11:05 am

      I did think the crust was too thick the first time I made them. So now use a smaller ball of dough and make it very thin. I haven’t tried cooking the dough first — that sounds like a good idea! Though, I’d worry that the bottom of the crust might burn on a second cooking — maybe just use the broiler to melt the cheese and heat toppings? Let me know how it goes!


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