Homemade Pizza
There’s nothing more satisfying than to make your own pizza. This recipe proofs that you could make a pizza at home more delicious than store-bought ones. Homemade pizza is perfect for inviting friends over, you let your guests choose the toppings. With the dough made in advance and pre-baked, baking the pizza would be a breeze.
The only difference between store-bought and homemade pizza would be if you have a pizza stone or not. Preheated pizza stone helps the dough turns crispy and sturdy, while if you don’t have a stone the crust would be a little softer. You could use a preheated baking pan that acts like pizza stone. This recipe uses this technique and results are satisfactory.
I’m trying a sauceless pizza with whole wheat and basil dough. The pizza is simply adorned with shredded Fontina and Mozzarella with tomatoes and kalamata olives. I think this makes a perfect entry for Käse event hosted by Zorra
Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust
Yield 6 servings
Dough:
1 tablespoon honey
1 package active dry yeast (about 2 1/4 teaspoon)
1 cup warm water (100° to 110° F)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Cooking spray
2 tablespoons stone-ground yellow cornmeal
Remaining Ingredients:
2 plum tomatoes, thinly sliced (about 1/2 pound)
1 cup (4 ounces) shredded Fontina cheese
3 tablespoons chopped pitted kalamata olives
1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
1 tablespoon pine nuts, coarsely chopped—- I skipped this
Cracked black pepper (optional)
To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/3 cups all-purpose flour, whole wheat flour, salt and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough).
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator.
Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500° F.
Remove plastic wrap from dough and discard. Remove preheated baking sheet from oven, close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° F for 8 minutes.
Arrange tomato slices on paper towels. Cover with additional paper towels, and let stand 5 minutes.
Sprinkle Fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over Fontina; sprinkle with Mozzarella. Top with pine nuts. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts. Garnish with cracked pepper if desired. Cut into 12 wedges.
Source: Cooking Light magazine, date unknown
I love homemade pizza, it’s so much better than take out and I always put on much tastier toppings.
Comment by Brilynn — February 14, 2007 @ 12:37 pm
Homemade Pizza is the best! Yours looks delicious! This is my first visit to your blog and it’s wonderful!
Hi Freya, thank you for your visit!
Comment by Freya — February 15, 2007 @ 12:46 pm
I so agree, making and enjoying a pizza you made from start to finish is the most amazingly satisfying experience.
Comment by Ari (Baking and Books) — February 17, 2007 @ 6:02 pm
hi. thank you for ur comment. I like your blog too. I wish I can take better pics. Your pics look great!
Comment by yeny — February 17, 2007 @ 10:39 pm