In early summer I had made a batch of homemade pizzas, this week I decided to try a different version of it, I kept the same pizza dough recipe but changed the baking of it and as well used a new recipe for a no-cook pizza sauce. One of our wedding gifts when Kirk and I got married was a replacement Breadman TR2500BC Ultimate Plus 2-Pound Stainless-Steel Convection Breadmaker, after his cat knocked my old one on the floor…apparently Mr 18 Lbs thought rubbing against it was a great idea…..overall though after 4+ years I am not complaining. The Breadman was a much nicer one to upgrade and outside of a few quirks I have been quite happy with it. It is perfect for making dough. No hard labor, no messy cleanup and in under 1½ hours I am ready to bake the pies.
Homemade Pizza Part Two
- 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
Sauce recipe below
- 8 ounce package sliced mushrooms
- 2 small cans sliced seasoned black olives, well-drained
- 1 package pizza style Canadian Bacon
- 1 small can crushed pineapple, well-drained
- 8 ounces shredded mozzarella
Sift and measure the flour.
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 (unless they are super slick non-stick ones), dust liberally with cornmeal if desired. Finish stretching the dough to fit the pans, it need not fill the pans but as close to the edges as you can. You will want to let it rest a few minutes and then work it a second time, it will stretch more. If you develop tears or holes patch it and continue on.
Bake the crusts for 10 minutes, take out and spread sauce on top, top with your choice of toppings and cheese. Bake for 20 minutes, check and bake more as needed. 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.
No-Cook Pizza Sauce
- 8 ounce can tomato sauce, no salt added preferred
- 3 Tbsp Parmesan cheese (can kind is fine)
- 1 tsp dried diced garlic
- 1 Tbsp honey or agave nectar
- 3/4 tsp onion powder (NOT onion salt)
- 1/4 tsp dried oregano
- 1/4 tsp dried marjoram
- 1/4 tsp ground black pepper
- 1/8 tsp red pepper flakes
- Salt to taste, as desired
In a small mixing bowl combine all the ingredients, mixing well. Let sit on the counter for 30 minutes for the flavors to meld.