Thursday, February 5, 2009

Better than delivery. Better than Digiorno.

Friday is pizza night at our house, and nothing is better than homemade - although I must confess that we ate a number of Digiorno and Freschetta pizzas while I was pregnant...

But the kind we make now is way better. The secret: 5 minute artisan bread dough.

Here is how I make it:

1. Preheat the oven to 500 degrees with a pizza stone on the middle shelf. I know that's really hot, but the pizzas turn out so much better crisp and caramelized but still light and fluffy, and they take only 10 minutes to bake!

2. Prepare your toppings:

some of our favorites
the classic
pizza sauce, mozzarella, sliced olives, and choppped onion
make it Greek
pizza sauce, mozzarella, feta cheese, chopped red onion, sliced olives, and sliced pepperoncinis
pesto perfected
prepared pesto, goat cheese sliced thinly, a sprinkle of olive oil, garlic, and roasted red bell peppers

3. Scoop out about 1 pound (about the size of a grapefruit) of the 5 minute artisan bread dough from the container. For a smaller pizza, scoop less. For a bigger pizza, scoop more.

4. On a piece of parchment paper, roll out the dough. Brush all over with olive oil and sprinkle crust with garlic salt, italian seasoning, or kosher salt. Or just leave it plain. Scatter on the toppings.

5. Transfer pizza (still on the parchment) to the hot stone. I use a large cutting board to get it from the counter and then a quick slide into the oven.

6. Bake for 8 -10 minutes, or until crust is golden, cheese is bubbly and lightly browned, and toppings are beginning to caramelize.

7. Wait a few minutes before slicing, if you can.

That's it! Start to finish, it only takes 25 minutes. Now, that's fast food.
Gabriel and Liam can hardly wait to dig in.

1 comment:

  1. Cool! I have tried the 5 minute artisan bread recipe, but never for pizza! Good idea!
    (And by the way, I'm sorry, I hope you know I didn't mean to copy your idea on my TGT post - I hadn't read throught the links yet when I wrote it.)