King for a day…Part Two…
So here we are with part two of today’s post. My husband loves when I make homemade pizza and so for lunch I made him a personal size pizza with whatever toppings he desired. He chose onion and bacon.
One day I decided to read through the booklet that came with my bread maker. I have had if for years and the only time I used it was to make the prepackaged bread mixes that you buy in the store. I had no idea the possibilities! I immediately became interested in making pizza dough. I love Texas, don’t get me wrong, but there are many things that I miss about living in Jersey and that is buying freshly made dough balls. Man, were they great. The closest thing here would be the refrigerated pizza dough in a tube or the “just add water” pouches. I am not knocking it, I have used both of those, but when you have had the good stuff, well, nothing else compares.
So to start, here’s the dough recipe. (I do understand that not all breadmakers are alike so please do check to see if yours has one!)
As printed in REGAL Breadmaker Guide and Cookbook
**All ingredients at room temperature (70-80 degrees F/21-27 degrees C)
For a 1 ½ pound machine:
8 oz Water
½ tsp Salt
2 TBS Olive or Vegetable oil
3 C All-purpose flour
1 ½ tsps Active dry yeast
Combine all ingredients into bread pan.
Select “Dough” setting.
When the until signals and the display reads 0:00, press Start/Stop and remove dough.
Since I was making personal size pizzas, I cut my dough ball in half and then halved those pieces, for a total of 4 pieces. At this time you should pre-heat your oven to 400 degrees.
I only planned on making 2, so the remaining dough balls I put into a plastic storage container and placed it in the fridge.
I pressed out the dough balls until I was happy with the size and shape. As much as a fanatic as I am about symmetry, pizza, I know, doesn’t have to look pretty, it just needs to taste good.
You can, at this point, sprinkle some cornmeal under your crust if you would like. I don’t ever use it and we don’t miss it.
Before you spread the sauce, take a fork and prick the dough throughout the center, avoiding the area that will become the crust/edge. This will help to keep your pizza from forming bubbles or air pockets.
Now you are ready to start piling on the good stuff! You can use sauce, tomatoes, or olive oil as your base.
I chose to use fire roasted diced tomatoes with garlic by Hunt’s. This is the same diced tomatoes I used in my “hot sauce”. If you use canned tomatoes you must drain the tomatoes very well. If you don’t. the excess juice will prohibit your crust from cooking properly.
Next is the cheese. For these individual pizzas I used a 1/2 cup of shredded mozzarella for each. When I make one large pizza I use a whole 2 cup bag. You may prefer less cheese. We like cheesy pizza.
Now for the really good stuff. Like I said, my husband wanted onion and bacon. I sprinkled each with diced purple onion and topped each off with 2 slices of pre-cooked bacon. As a general rule, I try to layer sauce, cheese, veggies, meat. And please, for your safety, do not put raw meat on your pizza, ever. Also, try to avoid putting too much toppings on your pizzas. It will prevent even cooking.
Before I slid these babies into the oven, I sprinkled each with an Italian seasonings blend and cooked these for 16 minutes, just as I would a large pizza. Next time I want to brush olive oil or butter on the crust before putting in the oven. But they still came out gorgeous!
This size makes the perfect portion. Which is great because I LOVE pizza and tend to indulge a little more than I should with a large pizza.
If you are able to try your hand at homemade pizza, you will be hooked! It is a lot of fun. With the extra dough I plan to make calzones one night this week for dinner. I love calzones so I can’t wait!
I hope you have had a wonderful weekend, thanks for stopping by, and have a great week!