Tonight was homemade pizza night.
Dough recipe (per 8″ pizza):
1 cup unbleached four
1/3 cup whole wheat flour
1 tbsp olive oil
1/2 tsp garlic salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1 tsp yeast
and enough water to make a ball of dough that isn’t sticky (aka, I didn’t measure)
I only let it rest for around 10 minutes before rolling it out with a rolling pin and then baking it on a silicone mat. I know this isn’t long enough for the dough to rise, but time was short tonight. Oh, I also had a chance to my dough roller docker (dumbest name ever, but an awesome tool for making flat pizza). The dough roller docker just pierces the pizza dough after you roll it out, so that when the pizza cooks the yeast’s carbon dioxide is released and doesn’t cause the dough to rise. I baked it at 450 degrees for around 8 minutes and the pizza crust came out quite nice.
Spaghetti sauce, sliced cheese (torn to pieces), shredded cheese, sliced mushrooms, and pieces of red and green peppers finished out my pizza. The pizza went back into the oven for another 6 or 7 minutes and came out perfect.
Now I’m wishing I had pictures. But I do have the lifetime memories of making (and EATING!) homemade pizza to look back on. Happy cooking (and baking)!