We love pizza at our house. So much so that we have it most Friday nights. Sometimes we invite friends over; sometimes it’s family night. This week we’re having some friends over for pizza and that will be our fun Friday.
My husband says that homemade pizza is becoming a rarity, but you wouldn’t know it in our families. Both my mother and mother-in-law make pizza from scratch and it’s a real priviledge to eat it because they both have it down to an art.
I take a shortcut in making my pizza. I use my breadmaker to make the dough. Then I roll out four pizzas and freeze two of them (without toppings) for next week. That means the following Friday I have ready-made pizza dough and just have to add the goodies. (Note: For some reason when I put toppings on it and freeze it, it never cooks up quite right and the dough gets a little soggy.)
Pizza Dough in the Breadmaker (2lbs or 2 thick or 4 thin crusts)
- Water (80 degrees) 1.5 cups plus 3 Tb.
- Oil 2 Tb.
- Sugar 2 Tb.
- Salt 1 t.
- Dry Milk 2 Tb.
- White Flour 4.5 cups
- Active Dry Yeast 2 t.
1. Place on lightly floured surface. Divide and roll into pizza shape.
2. Put on toppings.
3. Bake at 425 degrees (I use 400) for 20 minutes.
We also love to try various pizza styles too: vegetable-lovers, supreme, pepperoni and sausage. Here are two of my favorite unusual pizza recipes:
West Coast Grilled Pizza (Better wait until you pull out the grill for this one).
Here’s to Friday Night Pizza!
That’s a good idea. Maybe I should try freezing my dough. that’s the one thing I don’t like about pizza: remembering to start the dough in time.
It really makes things easier. I will say that I do not think the dough raises up as much when you freeze it, but we still like it. I transfer the frozen dough from a pizza pan to the stone and then let it thaw and add ingredients.