|This recipe yields 2 pizzas made in a half sheet pan.|
Then the other day I saw Ree Drummond (The Pioneer Woman) making pizza for her family and I got a yen to make pizza too. So I have adapted her recipe for the pizza crust. I especially like this version because it keeps in the refrigerator for up to 4 days. That makes it very handy indeed.
|Make the dough up with the mixer.|
1 1/2 C warm, not lukewarm water
1 t. instant yeast
1/3 C. olive oil + more for oiling the bowl
4 C. flour
1 t. kosher salt
Place the warm water in a bowl and sprinkle the yeast on top. Leave it sitting undisturbed and place the flour and salt into the mixing bowl. Using the paddle attachment give the flour a few whirls at the lowest speed.
Oil an additional large bowl well.
Heat the oven to 450 degrees F. to preheat about 20 minutes before baking.
I intentionally made up the dough days in advance to see how it kept and how it would handle. So, on the 3rd day I pulled it out. divided it in half, rolled it on a floured board, flipped it onto a buttered half sheet pan and using a regular unopened can of black olives, and rolled it to fit. I partially baked the crust for 7 minutes and removed it from the oven.
Use your own home made pizza sauce, store bought pizza sauce, or marinara sauce. I used about 3/4 C. of Ragu spaghetti sauce as the is what I keep on hand because my husband prefers it over anything else. Spread the sauce evenly over the partly baked crust and add any other ingredients you like. I used about a forth of a pound of ground chuck I had cooked and drained, a cup of sliced green olives, a cup of sliced pepperoni, and a pound or so of shredded mozzarella cheese.
Bake in the preheated oven for about 15-20 minutes until the crust has browned and the cheese has melted and is bubbly.
Cool 5-8 minutes before cutting. Makes 6 large slices or 8 medium slices. Delicious!
Note: I plan to shape and partially bake the second crust and freeze it for another day. I only planned to keep in the refrigerator for 3-4 days.