Walker found a copy of Cool Pizza to Make & Bake at the library and batted his eyes at me so I brought it home.
It was a fun way to work with him in the kitchen Friday evening, and even be “naughty” and make pizza dough with all-purpose flour. We hadn’t done that in a long time! I adapted the crust and sauce recipes and made two large pizzas. Plenty of dinner, plus lunch the next day. I took my share with me on Saturday for my lunch while hiking –
It was a delicious lunch had while Marmots ran below us…..a friend and I went out to Berkley Park in Mt. Rainier NP. It was a long day but well worth it. (In the photo runs Burroughs with Rainier peeking above)
Perfect Pizza Dough (Adapted from page 16-19)
- 1 2/3 cups warm water (about 110°)
- 2¼ tsp active dry yeast or 1 packet
- 4 cups all-purpose flour + more for kneading
- 1 tsp fine sea salt
- 1 Tbsp extra olive oil
Preheat the oven to 450°, line two large baking sheets with parchment paper.
Add the yeast to a bowl, pour the water in and let sit for 5 minutes. Add the olive oil and stir.
In a large mixing bowl stir the flour and salt together. Add the yeast mixture and stir with a fork, using your fingers to work in the last flour.
Sprinkle a little extra flour on a work surface, dump out the dough and knead by hand for 5 minutes, using a bench scraper as needed, adding more flour until the dough is smooth and elastic.
Cut the dough in half, roll out each half to fit the baking sheets, using flour as needed.
Top each with 1 cup pizza sauce, toppings and cheese as desired.
Bake one at a time for 12 minutes, check and continue baking until turning golden on top. Ours took about 16 minutes.
Makes 2 large pizzas.
Pizza Sauce (Adapted from pages 20-21)
- 2 Tbsp extra virgin olive oil
- 1 small sweet onion, peeled and diced
- 2 tsp granulated garlic
- 3 Tbsp tomato paste
- 14.5 ounce can petite diced tomatoes
- ¼ cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp fine sea salt
- ½ tsp granulated sugar
- ¼ tsp ground black pepper
Blend the tomatoes (with juice) until finely chopped, set aside.
Heat a medium saucepan over medium, add oil and onion, sauté until tender. Add the garlic and tomato paste, stir in. Add remaining ingredients, bring to a boil over medium. Turn to low and cook for 10 minutes, stirring often (do or it will pop and spatter your stove!)
Let cool a bit before using or chill for later use.
Makes about 2 cups.