Homemade pizza makes for family fun time

[…] one night when I realized we had enough sauce and other toppings to use on all the dough, I assembled two extra pizzas, placed them on individual pans to freeze until firm and then wrapped them up tightly to store in the freezer.

A friend I mentioned this to pointed out, “You know you can buy frozen pizza at the store?” But having your own slightly misshapen pie, with personally chosen ingredients that definitely are free of preservatives, additives and weird cheeselike crumbles, is another thing entirely.

[…] if making entirely homemade pizza just to freeze for later sounds like too much work, you can always get fresh store-bought dough to bridge the gap between craftsmanship and DiGiorno.

Though my kids prefer a Margherita, with just sauce, mozzarella and basil, I love combining bitter greens such as blanched broccoli rabe or torn radicchio with some slivered onions, a mix of cheeses and spicy sausage.

12 ounces cheese (thinly sliced fresh mozzarella; shredded whole-milk mozzarella; pecorino romano, Parmesan; spoonfuls fresh ricotta)

3 to 6 ounces thinly sliced salty pork (Italian sausages, pancetta, prosciutto, pepperoni)

To use a stand mixer, combine the remaining 3½ cups flour and the salt in the bowl and fit the mixer with a dough hook.

Let the dough rest, covered with a clean dish towel, for 5 minutes, then mix again for 10 minutes at medium-low until the dough is smooth, elastic, warm and slightly damp.

Coat the dough lightly with oil and place in a large bowl covered with plastic wrap in a warm spot.

Continue this motion until you get a flat disk with a slightly raised edge, or use a rolling pin to create a rounder shape until you master forming the dough.

Working quickly (so the dough doesn’t stick to the peel) ladle 1 to 2 spoonfuls of sauce onto the center of the dough and use a circular motion to spread it around, leaving a border around the edges.

Roll each into a ball and place on a floured work surface, then cover with a damp towel and leave at room temperature.

Arrange the racks toward the bottom of the oven and place a pizza stone on the top rack, if using, and preheat the oven to 500 degrees for at least 30 minutes.

Via:: Food

      

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