We have settled into a nice routine and tradition in our house of eating pizza every Sunday night. I love knowing that the last night of our weekend will be a good dinner that everyone will eat, with leftovers for my Monday lunch bag that I'll look forward to eating.
Although I used to be terrified of yeast, thanks to Cook's Illustrated, I've mastered our pizza dough recipe and it uses only a handful of simple ingredients. I'm walking evidence that this recipe is literally foolproof. I typically make a batch every other Sunday and it makes enough dough for two very large pizzas. We make one pizza that night and freeze the other half of the dough for next Sunday.
I've also stumbled across a delicious recipe for pizza sauce that's way more cost effective than those little jars of sauce at the store. Anyone who knows me knows my favorite pizza topping is the sauce and my biggest complaint about delivery pizza is that there's either not enough of it, or it's not flavorful enough! This also makes a ton so we freeze it in batches for future pizza nights.
Parenting and adulting is hard. Pizza is easy. Pizza makes people happy. I like having ingredients in my freezer that make easy pizza and happy people on a weekly basis.
Pizza Dough, makes 2 large pizzas
4 cups all purpose flour
1 packet rapid rise yeast (I've used regular yeast and it works fine)
1.5 tsp salt
2 Tbsp olive oil
1.5 cups water, heated to 110 degrees
Pulse together flour, yeast, and salt in food processor. While processor is running, add olive oil and water and process for 30-40 seconds or until dough ball forms Let rest for 2 minutes then process for another 30 seconds.
Transfer to floured surface and knead lightly into a smooth dough ball, cover and rise for 1 hour or until doubled in size. Roll out and use immediately or freeze dough for use later.
Pizza Sauce, from Budget Bytes, makes enough for 2 large saucy pizzas
1 clove of garlic, minced
1 can (28 oz) whole peeled San Marzano tomatoes crushed with your bare hands
1 can (6 oz) tomato paste
1/2 Tbsp sugar
3/4 tsp salt
1/2 tsp dried oregano
fresh cracked black pepper
pinch of red hot chili peppers
Saute garlic in olive oil or butter until soft, add the rest of the ingredients and simmer for up to 30 minutes.
Grilled Pizza
Heat grill and pizza stone to 550 degrees. Roll out dough and transfer to a corn meal dusted peel. Carefully slide dough onto hot pizza stone. Grill covered for 5 minutes. Remove from grill, flip over and add sauce and toppings to grilled side. Return to grill for another 5-10 minutes or until cheese is melted and crust is perfectly done.
