Oct 8, 2012


2 finished mini pizzas
We've all become guilty of picking up the phone and calling for a delivery pizza or getting a frozen one at the grocery store to "have in the fridge just in case." We've all argued with our friends about which pizza joint has the best. But I reject all of that. Let's consider returning to the "old school" and making our own. I've been doing that for a few years now, saving a lot of money, and my son thinks my home made pizza is much better than anything else. I have to agree. So, I'm going to share yet one more recipe taught to me by my grandmother (born in Chicago in 1920) and pass it along to others. Yes, it has never been written down before, so enjoy.

  • 1 ½ tsp active dry yeast
  • ¼ cup lukewarm water (105 F)
  • 1 ½ TBSP olive oil
  • ½ cup cold water
  • 1 2/3 cups unbleached all purpose flour (plus a little more)
  • Italian herb mixes 
  • Sauce (you figure it out, buy it or make it)
  • Toppings of your choice

    Kneading the dough
  • In a large bowl, stir the yeast into the warm water. Let stand about 10 mins until creamy.
  • Stir in olive oil first, then add the cold water.
  • Whisk in ½ cup of the flour until smooth (wire whisk).
  • Stir in the remaining flour ½ cup at a time until the dough comes together (use a fork for this).
  • On a floured surface, knead the dough until smooth and velvety (8-10 mins). Cover with a towel and let sit 15 mins.
  • When adding herbs, in the last half of the kneading process, sprinkle some each time before you fold it.
  • Divide into 2 balls to make 2, 9” pizzas or use as one large.
    Let sit for 1 hour.
  • Teaching my son how to toss pizza dough
    Then, press the dough until about ½ inch thick while preheating oven to 500 F.
  • Stretch with the back of your hands or a rolling pin until you get the diameter you want, about ½" thick.
  • Dust pizza sheet with corn meal, cover crust with sauce, cheese, and toppings, leaving 1 inch around the edge free for brushing with oil.
  •  Bake for 8-10 mins. on a baking stone (preheated with the oven) or a metal sheet

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