{"id":13165,"date":"2017-01-28T18:30:16","date_gmt":"2017-01-28T23:30:16","guid":{"rendered":"http:\/\/klishis.com\/notreally\/?p=13165"},"modified":"2017-01-28T18:30:16","modified_gmt":"2017-01-28T23:30:16","slug":"pizza","status":"publish","type":"post","link":"https:\/\/klishis.com\/notreally\/archives\/13165","title":{"rendered":"Pizza"},"content":{"rendered":"

For Kimby!<\/p>\n

Homemade Pizza<\/strong><\/p>\n

The dough is from The New best of BetterBaking.com by Marcy Goldman<\/a>. This was actually the first time I tried that dough recipe–usually I make pizza with a thinner crust, but this was good! (Especially since it was fast–the other recipes I was thinking of using wanted an overnight sponge. NOT the thing to read at 2PM when I want dinner at 5PM.)<\/p>\n

Dough<\/strong>:
\n1 3\/4 cup water
\n2 tbsp instant yeast (yes, TWO TABLEspoons)
\n1\/3 cup olive oil
\n2 1\/2 tsp salt
\n2 tbsp sugar
\n3 cups (13.5 oz) all-purpose flour
\n1 – 2 cups (4.5 – 9 oz) bread flour<\/p>\n

Mix together all ingredients except 1 cup of the bread flour. Knead on lowest mixer speed and add more flour, two (2) tbsp at a time, until the dough comes together.<\/p>\n

Let dough rise for 45 minutes, or until almost doubled (I totally let it rise twice that, because: busy.)<\/p>\n

Sauce<\/strong>:
\n~1 tbsp olive oil (Yeah, totally didn’t measure here)
\n1 pint canned crushed tomatoes
\n2 – 4 tbsp tomato paste (YAY! A use for the tomato paste I canned last summer!) (A)
\n1 – 1 1\/2 tbsp minced garlic (B)
\n~3\/4 tsp dried oregano (See above comment)
\n~1 tsp dried parsley (See above)
\n~1\/2 tsp salt <\/p>\n

Put sauce ingredients into a small pot, and allow to simmer on low while the dough rises. <\/p>\n

Once the dough has risen, roll it into on large or two smaller rectangles. Dust with flour then cover with a clean cloth to rise for half an hour or so.<\/p>\n

Preheat the oven to 400F<\/strong> for at least 30 minutes. If you have a baking stone, make sure it’s in the oven for the whole pre-heat. (C)<\/p>\n

Uncover the dough and drizzle it with olive oil. (D)<\/p>\n

Spread the sauce over the dough.<\/p>\n

Sprinkle a bit of shredded Parmesan, then sprinkle shredded mozzarella. I used part of a ball of fresh whole-milk and a block of the part-skim stuff with the longer shelf life, because that’s what I had. If I have Provolone, I’ll add some of that as well.<\/p>\n

Add toppings of your choice. This choice was black olives and mushrooms.<\/p>\n

\"Dinner<\/a>