I was feeling like I had the luxury of time and Kirk was craving pizza so we had these the other night for dinner (with plenty of leftovers!) Using a bread machine to make dough has to be one of the best reasons to own one – throw everything in, come back in 1 1/2 hours to perfect dough, ready to toss!
Be sure to sift the flour, then measure for a lighter dough.
And on the baking sheets…most of us don’t have a dedicated pizza stone. They do work much better than baking sheets (think crispy bottoms!) but hey, don’t sweat it.
Photos by Kirk Kirkconnell
- 1 2/3 cups 80° water
- 2 Tbsp extra virgin olive oil
- 4 1/2 cups sifted all-purpose flour
- 2 Tbsp granulated sugar
- 2 Tbsp dry milk powder
- 2 tsp kosher salt
- 2 tsp active dry yeast (make sure it is fresh)
- Extra flour for kneading
- Cornmeal for dusting the baking sheets
Sauce recipe below
- 1 8-ounce package sliced mushrooms
- 1 small can sliced black olives, well-drained
- 1 package pizza style Canadian Bacon
- 1 large can pineapple tidbits, well-drained
- 1 lb. shredded mozzarella
Using your bread maker and its directions add the ingredients in the order it calls for it – for my machine I add the water and oil, then everything but the yeast, then I make a divot on top of the flour and put the yeast there. Use a 2 lb bread dough cycle.
When done knock the dough out on a lightly floured surface and cut in half. Light knead the dough to remove any sticky edges. Either toss the dough pizzeria style or work the dough to stretch.
Meanwhile heat your oven to 425° and spray two baking sheets with cooking spray, dust liberally with cornmeal. Finish stretching the dough to fit the pans, it need not fill the pans but as close to the edges as you can.
Spread sauce on top, top with your choice of toppings and cheese. Bake for 20 minutes, check and bake more as needed. Ours took about 25 minutes, though 30 would have been a bit more optimal. You want golden brown with bubbling cheese. As soon as out work a thin spatula under and get on a cutting board. Cut in desired pieces and eat right away.
Makes 2 large pizzas.
- 1 6-ounce can tomato paste, preferably organic
- 1 can’s worth warm water (3/4 cup)
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp agave syrup
- 1 tsp dried diced garlic
- 3/4 tsp onion powder (not onion salt)
- 1/4 tsp dried oregano
- 1/4 tsp dried marjoram
- 1/4 tsp dried basil
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp dried red pepper flakes
In a bowl whisk the tomato paste and water together, then the agave. Stir in the cheese and seasonings.
Let sit at room temperature for 30 minutes, taste and add salt as desired.
Makes enough for two large pizzas.