One book to never get tired of opening, is the Bible. just spending a few minutes a day in God's word can make a complete difference on how you start your day, change the day or end your day. It has all the ingredients for the recipe of your life. 1 Timothy 3:16 All scripture is God-breathed and is useful for teaching, rebuking, correcting and training in righteousness.
|Such pretty handwriting!|
|All ready to be topped!|
|Pizza hot out of the oven!|
Once it's punched down, divide in half and place on prepared sheets. Let rise for about 10 minutes or so, and take your time to spread into the pans. It feels good and pliable. The crust is not super super thin nor is it thick like bread. It's in between with just enough crust around the edges to hold on to and the base is just thick enough to hold all your toppings. This recipe makes two crust and does very well on regular cookie sheets. No stress if you do not own a stone. If you do, feel free to prep your pizza and then transfer to heated stone.I love my cheese topping a little on the crispy side. Making pizza crust is easy, not time consuming and is so much better tasting than what you can buy in the store. It took me all of ten minutes from the start of mixing to putting the bowl in the oven to rise. So do yourself a favor, buy some good Amber beer leave it a room temperature, and the next time you want some pizza take the time to make your own dough. You just might get doughed over!
Our Family Pizza Dough-
6 cups flour
2 cups warn water or (room temperature Amber Beer)
1/2 cup warm water
2 packages dry active yeast
1 1/2 teaspoons salt
1 Tablespoon sugar
4 Tablespoons oil or olive oil
Mix flour, salt & sugar together in large bowl.
In a small bowl add the yeast to the 1/2 warm water & let set for a few minutes until it starts to get all bubbly.
Make a well in the center of the flour mixture and add the oil, 2 cups of warm water or beer, and the yeast mixture. Stir till all combined adding additional water by Tablespoons as needed to incorporate all the dough. I know that on days when there is allot of moisture in the air my dough requires little extra water. On days when the air is dry it might need a little more. Dump on a floured surface and knead for a few minutes. I stop kneading and poke my finger in the dough, if you leave a little imprint it is ready for the rising. Place dough in an oiled bowl, cover and let rise for an hour or more.
Like I said, I have made this dough first thing in the morning, left on counter and then made our pizza for dinner.
Mom always used a little butter on the bottom on her pizza pans to prep them. Punch down the dough, cut in half and place each half on prepared sheets. Let rest for about 10 minutes. Gently spread dough on your pan. Top with desired toppings and bake at 425 degrees for about 20-25 minutes.
If using your stones, heat first then transfer to them and bake, check after 15 minutes.
We spread our dough with sauce, then top with cheese and then our goodies.