I know, I know, it’s been way too long since we’ve been blogging. Here’s our excuse: we always forget to take pictures… Well not always; we tend to remember as we finish that very last bite and the only visible remnants of our meal is a sink full of dirty dishes and two empty plates. But every once in a while we remember! So here’s our latest kitchen adventure: pizza from scratch!
Skyler and I have been learning about natural yeast (shout out to my aunt, Sharon, who got us a wonderful cookbook found HERE) and highly recommend that everyone read about it. As we learn more about yeast and even start our own yeast start, we naturally had a yearning to make something with it. We also received a pizza stone from my grandparents for Christmas. Pizza was obviously our next step.
Now that I’ve gone on about how amazing natural yeast is, I have to admit we didn’t use ours for these pizzas. It was still in the process of becoming yeast (I know, I’m full of excuses). If we were to use our natural yeast, we would replace the one packet of dry active yeast, which is 2 1/4 tsp, with 2 tablespoons natural yeast. We learned the consequences of assuming its a 1:1 ratio with homemade soft pretzels, but that’s another story.
Skyler had made this pizza dough a few times without me. Not cool. I’m pretty sure somewhere in our vows we said that we cannot enjoy delicious food without the other present. It’s a very easy, no-rise recipe. He found it on AllRecipes.com and you can find it HERE. The dough only has SIX ingredients! Way better than the paragraph of ingredients on the store-bought, pre-made pizza crust.
Here is the biggest tip, so READ THIS: Make your dough, roll it out on the counter, and then transfer it to the pizza stone BEFORE you add toppings. This step makes your life so much easier. Pizzas are floppy and your toppings will roll/slide/fall off trying to move it to the stone. As far as toppings go, it’s really all preference.
We made two pizzas with our sweet friends, the Nelsons. Our first pizza had olive oil in place of sauce, brie, sliced pears, and a balsamic reduction drizzled over the top. It was very creamy and just delicious. The second pizza we made had Classico pizza sauce, fresh mozzarella, chicken and prosciutto. We were very impressed at the Classico pizza sauce. For store-bought, it was tasty and didn’t have a ton of mystery ingredients.
Pizza night is definitely going to be a weekly event in the Moon house! What are your favorite pizza toppings?
Pizza Dough Recipe (makes one pizza crust and serves 4-6)
- 2 1/2 cups flour
- 2 1/4 tsp active dry yeast
- 2 tablespoons vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- Preheat oven to 450F. Dissolve yeast and sugar in water. Let stand about 5 minutes. Stir in flour, oil and salt until well combined. Let rest for 10 minutes. Roll out or flatten with your hands on pizza pan or stone.
- Add desired toppings. (Remember: Put the dough on the stone/pan BEFORE you add toppings!)
- Bake for 15-20 minutes.