You asked for it…so you’ve got it! My pizza crust recipe….
Since changing our eating habits, we have yet to venture into eating out or picking up carry out….with the kids at least. The hubby and I have been able to enjoy a few date nights out. And while it is possible to eat out with the kids on Feingold, it does of course pose risks that, quite honestly, I’m not ready to chance just yet. We’ll wait until summer vacation to get brave with “experimenting” on such things.
So, seeing that we have been eating at home, I’ve felt the need to step up to the plate in trying to make some of the traditional eat-out favorites for the kids like chicken nuggets, french fries, pizza and the like. Heck, if I would had known how easy they were to make at home, I would have done it long ago. But of course with our typically busy, on-the-go schedules, like many, we often fell into the lure of the $1 menu drive thru deals and $5 pizzas. But boy, those cheap deals sure don’t compare to the homemade version. And the cost to make at them at home is an even a better bargain, it just takes a little time investment.
This week we had an after school activity scheduled in which we were advised that they would be serving pizza. Aside from the fact that we can’t risk tomatoes at this point in time, I had no idea what business the pizza would be ordered from, nor what it contained or how it was prepared. So, we would need to pass on it, but I certainly wasn’t going to let my kid go without pizza that day. So, it was time to get brave and attack my first homemade pizza.
The first thing I did was the same that I do any time I’m going to explore a new menu item….I “explored” Pinterest. After reviewing a couple different recipies, I decided to give this one (click here) a try from Mom On Timeout. I selected it based on it’s simplicity. With an especially food sensitive child, simple, minimal ingredient lists are best.
I used the doubled recipe of:
4 c flour
2 Tbls butter, softened
2 Tbls sugar
2 tsp yeast
2 tsp salt
1 1/3 c water (105-110 degrees)
*This yielded two 9 inch deep dish and one large traditional crust pizza.
Place all ingredients in the bread maker in the manufacturers recommended order. For my machine, that means liquids first, then solids on top with an impression made at the top of the dry ingredients for the yeast to be placed. Set the bread maker on the dough setting and let it do its thing. The process took about 1 hour and 15 minutes in mine.
After the dough is complete, roll it out on a floured surface.
I dived the dough into quarters and used one quarter per 9 inch round cake pan and the remaining dough for the large traditional crust on a pizza pan.
Place on your toppings.
Bake at 425 degrees for 15-20 minutes.
Remove from oven when you obtain the desired toastiness of crust and cheese.
I was very pleased and loved the deep dish, pan style results obtained using the round cake pans. In the future I will be using four cake pans to make them all pan pizzas!