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Tonight I decided to see how my rice cheese would work on pizza. And I have to say, I was pleasantly surprised!

I made homemade pizza dough using a recipe I posted earlier (here!), laid down a base of EVOO and some herbs, covered that with a mixture of BBQ sauce and a little hot sauce, topped with chicken, green onion, Serrano peppers and tomato, and finished with some grated rice cheese.

… Voila!

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Again, the cheese didn’t melt well. Not even with being in the oven for the prolonged time necessary to bake the pizza dough. And it didn’t give that same gooey goodness you’d get from cheese. But it was actually pretty good! I would definitely do it again!

Now I can have pizza again! Hooray!! 😀

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Homemade pizza! :)

A couple of months ago, I went looking for a homemade pizza dough recipe. My criteria were simple – it had to look easy to make, and it had to include instructions for how to make it in a Kitchenaid mixer because I wanted to try out my dough hook. I found this recipe and immediately fell in love! I didn’t really care for the sound of the pizza itself, so I just use the dough recipe and whatever toppings I want!

 

Homemade Pizza Dough

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

 

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don’t have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours.

 

Here is what the dough looks like after it has risen for an hour and a half:

 

The first time I made it, I was really surprised at how easy the dough is to work with! I don’t even own a rolling pin (a fact that shocks most people who know me, because I love to cook/bake), and I have no trouble forming the dough into two 12-inch pizzas within just a couple of minutes. Taa-daa!

 

A little trick I use to get the dough the right size and shape is to use parchment paper. I cut a piece of parchment just bigger than my pan. Then I lay it on the pan and trace the shape of the pan into the paper using the handle of a spoon or my fingernail. When I’ve made a good imprint of the pan in the paper, I remove it and shape the dough on the parchment using the tracing as my guide. That way I get dough that’s the perfect size and shape every time! Now it’s time for toppings!

 

Bake according to the recipe, and you’ve got delicious pizza!

 

Mmmmmmmmmmmmmm! 🙂

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