My friend D. asked for a pizza dough recipe. I used the recipe below until I starting working with sourdough. But since I doubt D. has sourdough around, this will have to do.
The recipe comes from Craig Claiborne’s Gourmet Diet, another cookbook belonging to my mother. When the author developed health issues, he rewrote recipes from his previous cookbooks wrote new ones for ketchup, pickles, mustard, and other staples, all without salt.
If you have kids, get them involved. Make individual pizzas is a fun activity for a birthday party.
Homemade Pizza Dough
3 cups flour
2.5 tablespoons (envelopes) yeast. Instant is fine.
1 cup lukewarm water
2 tablespoons olive oil
- Place 1 cup flour, yeast, and 1/3 cup water in the food processor. Blend.
- Add oil, remaining flour and remaining water Blend for a minute. Dough should be sticky. You can make the dough in a mixing bowl too.
- Scrape the dough onto a lightly foured board and knead briefly. Gather into a ball, place in a bowl and cover with a cloth. Let stand for 30 minutes in a warm place.
- Divide the dough in half. Pat out each piece into a circle.
- Grease two 30-cm. (13-inch) pizza pans. Place one circle of dough in the center of each pan. Use your knuckles to press the dough all the way to the rim. Cover and let stand in a warm place for another 30 minutes.
- Preheat oven to 200 degrees Celsius (400 F.).
- Toppings: I like to spread another layer of oil, then add fresh mushrooms, tomatoes, peppers, onions, zucchini, olives, eggplant, rosemary or oregano, and a small amount of cheese. My kids prefer plain tomato paste, onions, mushrooms, olives and cheese.
- Raise oven temperature to 210 or 425 F.
- Bake for five minutes until browned on bottom.
Notes: The raw pizza pictured above contains half spinach and half tomato sauce.
Don’t be afraid of extra dough. Make it into rolls with or without leftover topping, or make an extra pizza for lunchboxes. Or freeze raw pizzas for a quick dinner.
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