Dining In

It’s Friday—which for years has meant Pizza Night at our house.  Since we now have a band member at our house, Friday night now means concession stand food.

Yick.

We have two more games, and then Pizza Night can return to its rightful place.  DD#1 has earned the title of World’s Best Pizza Dough Creator.  It’s her official Friday afternoon job.

With the perfect balance of crispiness and chewiness, this crust turns ordinary mozzarella  into artesian  gourmet yumminess.    Really.

(Doesn’t that look fabulous?)

At any rate, it will render frozen pizza obsolete at your house.

Pizza Crust

2 1/2 cups all-purpose flour

1 pkg. yeast

1/4 tsp salt

1 cup warm water

1 T. olive oil

cornmeal

Mix a pinch of sugar into warm water.  Sprinkle yeast on top and wait 10 minutes unto yeast is foamy.   Pour into a large bowl and add flour, salt, and oil.  Combine.  Knead 6-8 minutes.  cover and let rise 20-30 minutes. 

Lightly grease 2  pizza pans and sprinkle with cornmeal.  Divide dough in half; place on pan and roll out.  (Dough should be really thin.  If you are a thick crust lover, use only one pizza pan.)

Prebake crusts at 425* for 10 minutes. 

Here’s one of my favorite topping combinations:

Brush prebaked crust with olive oil and sprinkle with oregano, basil, and garlic.  Top with baby spinach, sliced tomatoes, feta cheese, and mozzarella cheese,  Bake at 400* until hot and bubbly, about 10 minutes.

Enjoy this weekend with your family!

Ginger