CONFESSION: I have been married 5 years(in May) and have NEVER made a homemade pizza that we actually liked.
Anytime I make a normal pizza crust recipe it comes out too "bready" and not enough pizza.
So the other day when the husband told me he really wanted pizza for dinner, I was a bit worried. But... not to worry, Lick the Bowl Good always has something helpful. And sure enough, she had a great flatbread recipe. I cannot emphasize how yummy it was- SERIOUSLY. I think homemade pizza might become a regular now because this was so good!
1 envelope active dry yeast (2 1/4 tsp.)2 Tbsp. sugar
2 cups flour, plus a little more for rolling
3/4 cup warm water
2 tsp. chopped rosemary (this gives it the best taste!)
1/2 tsp. salt
1/4 tsp. ground pepper
pizza sauce
pizza toppings of your choice (we used pepperoni, chicken, bacon bits, TONS of tomatoes and Colby jack and mozzarella cheeses)
In a large bowl, whisk the yeast, sugar and 1/4 cup of flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, or about 5 minutes. Add the rosemary, salt, pepper and the remaining 1 3/4 cups flour and 1/2 cup of water. Stir until a dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth. Transfer the dough into and oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk (about an hour) **** Confession**** I didn't let mine rise for that long... We were too hungry. 40 minutes and it was just fine. Not quite billowy or doubled in bulk, but oh well!
Preheat oven to 450. Turn the dough out onto a lightly floured work surface and press and stretch the dough into a 13 inch round or 3 individual size pizzas. Then move them onto your cooking pan. *** She recommended preheating the baking stone, but my baking stone got ruined and I don't have another one. So I just used a regular cooking pan and it worked just fine!***
There are two ways to cook this:
The way Lick the Bowl Good recommends it:
Bake the dough for 8-10 minutes until the crust is lightly golden. Place your sauce and desired pizza toppings on it then cook until cheese melts and toppings are warmed through
OR, the way I did it:
I just put my toppings right onto my uncooked pizza dough and cooked it for 12-13 minutes in the 450 oven. I thought it was delicious and although she precooks her dough, I didn't think it needed it. I think precooking it would just make it crispier, so it just depends on how you want your crust to taste!
Good luck and I hope your pizza-making endeavors are just as delicious!
3 comments:
Looks delicious!! I too struggled to find a homemade pizze dough recipe that was too 'doughy' - I now use Jamie Oliver's recipe. It's great to make double the dough and to freeze some for another night - doesn't alter the tast at all. Just discovered your lovely blog and will definitely be visiting again soon!!
Adele, I was excited to see your recipe because Dustin and I wanted pizza for lunch today, and I remembered that my mother has a rosemary bush in the backyard! (apparently it does well in the desert). I also have a pizza dough recipe that I like, but this is a really nice change of pace, and I loved how fragrant the rosemary was. It was delicious!
YOU make this look good my friend! That's really the only reason why I prebake it, because I like it super crispy, but I'm going to have to try it your way. ANd I've tried baking this on a pizza stone and a regular sheet pan. Both work well, but the stone does give it a thicker crunchier crust.
Yummy! I'm going to have to make this again. I'm glad you liked it and thank you for continuing to link back to my blog. I appreciate it!
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