Growing up Friday night was always pizza night. My mom used to make the dough and then we would all choose our toppings, which resulted in a lot of half this and half that pizzas. It was a tradition we kept going through my high school years when I was the only kid left at home. Since Andrey and I are staying with my mom for a bit we decided to resurrect the tradition. So, Friday nights are pizza nights again.
Homemade pizza is great because you can decide exactly what you want. From knowing that there are no preservatives in the dough to letting people choose their own toppings.
We have come up with two pizzas that we all like a lot: the traditional, margarita and a more adventurous, white pizza with mushrooms, caramelized onions, and Gruyere.
Homemade pizza is great because you can decide exactly what you want. From knowing that there are no preservatives in the dough to letting people choose their own toppings.
We have come up with two pizzas that we all like a lot: the traditional, margarita and a more adventurous, white pizza with mushrooms, caramelized onions, and Gruyere.
Homemade Pizza
Makes 2 12” pizzas
Generously serves 3 people when accompanied with a large salad.
Makes 2 12” pizzas
Generously serves 3 people when accompanied with a large salad.
| Ingredients: Dough: 1 packet of yeast 1 tsp sugar 1 c warm water 2 tsp salt 2 c whole-wheat flour 2 c white flour ½ c water 2 tbsp olive oil |  |
| Margarita toppings: 1-2 tbsp olive oil 2 cloves garlic 1 can diced tomatoes ½ can tomato paste 1 tbsp fresh thyme 1 tbsp fresh oregano 1 tbsp fresh basil 4 oz fresh mozzarella to slice 4-5 fresh basil leaves grated Parmesan |  |
| White Mushroom Toppings: 4 oz grated mozzarella 8 oz mushrooms 1 yellow onion 4 oz grated Gruyere 2 tbsp olive oil 1 tbsp fresh thyme 1 tbsp fresh oregano salt & pepper to taste |  |
Directions:
Dough:
1. Mix the packet of yeast with the sugar and 1 cup of warm water. Stir the yeast in completely and then leave it for 5-10 minutes or until it foams.
2. Mix together the salt, whole-wheat flour and white flour.
3. Add the foaming yeast to the flour along with ½ cup of water and 2 tablespoons of olive oil.
4. Use your hands to bring the dough together. When it forms a ball turn it out onto a piece of floured wax paper.
5. Knead the dough until it is smooth.
6. Oil the bowl you used to mix the dough and place the ball of dough in it. Oil the top of the dough as well and cover the bowl with a clean towel.
7. Leave your dough to rise for an hour to an hour and half.
8. Preheat the oven to 400 °F.
9. Punch the dough down and divide it in half. You might have a little extra dough. You want the rolled out crust to be quite thin, so if you think there is too much cut this part off and set it aside for another use.
10. Separately roll each piece out on the floured wax paper keeping it as close to a circle as possible.
11. Oil the pizza pan and place the dough in it. Using your hands continue to stretch the dough to fit the pan and pinch up the edge to create a slight crust.
12. Lightly oil the top of the pizza dough.
13. Pre-bake the crusts for 6-8 minutes. They should be dry but not browned.
Dough:
1. Mix the packet of yeast with the sugar and 1 cup of warm water. Stir the yeast in completely and then leave it for 5-10 minutes or until it foams.
2. Mix together the salt, whole-wheat flour and white flour.
3. Add the foaming yeast to the flour along with ½ cup of water and 2 tablespoons of olive oil.
4. Use your hands to bring the dough together. When it forms a ball turn it out onto a piece of floured wax paper.
5. Knead the dough until it is smooth.
6. Oil the bowl you used to mix the dough and place the ball of dough in it. Oil the top of the dough as well and cover the bowl with a clean towel.
7. Leave your dough to rise for an hour to an hour and half.
8. Preheat the oven to 400 °F.
9. Punch the dough down and divide it in half. You might have a little extra dough. You want the rolled out crust to be quite thin, so if you think there is too much cut this part off and set it aside for another use.
10. Separately roll each piece out on the floured wax paper keeping it as close to a circle as possible.
11. Oil the pizza pan and place the dough in it. Using your hands continue to stretch the dough to fit the pan and pinch up the edge to create a slight crust.
12. Lightly oil the top of the pizza dough.
13. Pre-bake the crusts for 6-8 minutes. They should be dry but not browned.
Margarita Toppings:
1. Crush or chop the 2 cloves of garlic and let them rest for 10 minutes.
2. In a medium saucepan heat the olive oil.
3. Add the garlic and sauté for a minute, stirring to prevent sticking.
4. Drain the liquid from the diced tomatoes and save for later.
5. Add the diced tomatoes and half the can of tomato paste to the garlic and stir together.
6. Add all three herbs chopped to the pan and stir together.
7. Let the sauce simmer on a low heat for another 10-15 minutes, stirring occasionally.
8. Cut the mozzarella into thin circles.
9. Tear the basil leaves in half.
10. Take the pre-baked crust and spread sauce evenly over it. You may have sauce left over depending on how much you like.
11. Lay the slices of mozzarella and the basil leaves on the pizza.
12. Finish by sprinkling with Parmesan if desired.
13. Bake for 10-12 minutes and serve immediately.
1. Crush or chop the 2 cloves of garlic and let them rest for 10 minutes.
2. In a medium saucepan heat the olive oil.
3. Add the garlic and sauté for a minute, stirring to prevent sticking.
4. Drain the liquid from the diced tomatoes and save for later.
5. Add the diced tomatoes and half the can of tomato paste to the garlic and stir together.
6. Add all three herbs chopped to the pan and stir together.
7. Let the sauce simmer on a low heat for another 10-15 minutes, stirring occasionally.
8. Cut the mozzarella into thin circles.
9. Tear the basil leaves in half.
10. Take the pre-baked crust and spread sauce evenly over it. You may have sauce left over depending on how much you like.
11. Lay the slices of mozzarella and the basil leaves on the pizza.
12. Finish by sprinkling with Parmesan if desired.
13. Bake for 10-12 minutes and serve immediately.
White Mushroom Toppings:
1. Wash and thinly slice the mushrooms. Slice the onion into half rings.
2. In a medium cast iron pan heat 1 tbsp olive oil and add the onions. Add salt and pepper to taste.
3. Cook at a medium heat until the onions are caramelized then set aside.
4. In a large cast iron pan heat the rest of the olive oil and add the mushrooms.
5. Cook on high heat until the liquid begins to release then lower the heat and add the herbs, salt, and pepper.
6. Continue to cook the mushrooms until they are dry then set them aside.
7. Grate the mozzarella and the Gruyere, separately.
8. Take the pre-baked crust and cover it with the mozzarella.
9. Lay on the mushrooms and the caramelized onions. If there is too much save it for later.
10. Cover the top with the Gruyere.
11. Bake for 10-12 minutes and serve immediately.
1. Wash and thinly slice the mushrooms. Slice the onion into half rings.
2. In a medium cast iron pan heat 1 tbsp olive oil and add the onions. Add salt and pepper to taste.
3. Cook at a medium heat until the onions are caramelized then set aside.
4. In a large cast iron pan heat the rest of the olive oil and add the mushrooms.
5. Cook on high heat until the liquid begins to release then lower the heat and add the herbs, salt, and pepper.
6. Continue to cook the mushrooms until they are dry then set them aside.
7. Grate the mozzarella and the Gruyere, separately.
8. Take the pre-baked crust and cover it with the mozzarella.
9. Lay on the mushrooms and the caramelized onions. If there is too much save it for later.
10. Cover the top with the Gruyere.
11. Bake for 10-12 minutes and serve immediately.
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