Today’s guest post comes from a longtime friend of mine – Loretta. She and her family have a farm in the Pacific Northwest that is amazing. Beef, Pork, a great Garden, lots of homemade stuff! I have been telling her that she needs to start a food blog so maybe this is the start of a brand new blog! (Someday…)
Her husband and her son are both accomplished marathon runners, so she has an appreciative audience for all her great cooking …
We love pizza at our house and have it at least once a week. My family of runners loves to carbo-load the night before a race and this a favorite. I decided to experiment and eventually fine-tuned this recipe for pizza dough. Plan an hour ahead of dinner time, or mix up a dough in advance and store it in a covered container in the refrigerator. Our favorite toppings are pepperoni, sausage (from our pigs of course!), ham, pineapple, red onion slices, peppers, chopped olives, sliced mushrooms, spinach leaves, bacon and lots of cheese!
1 Cup Warm Water
1 tsp yeast
2½ to 3½ cups Flour
½ tsp salt
1 tsp sugar
1 tsp Italian spices
2 Tbl Olive Oil
Soften yeast in the warm water for 3 minutes. In a large bowl combine 2½ cups of flour, salt, sugar, Italian spices and olive oil. Mix ingredients in the bowl so they are blended evenly. Add yeast and water and mix together. Add ½ cup of flour on top of mixture and knead the dough in the bowl, adding additional flour as needed to make a smooth ball of dough. Knead for 2 to 3 minutes.
Place dough into a plastic container and drizzle the top with some olive oil. Place a lid on the container and cover with a cloth. Put the container in a warm place and let double in size – about 1 hour.
Line a pizza pan with parchment paper and sprinkle with cornmeal. Place the dough in the center of the pan and press out to the edges. Top with sauce, cheese and your favorite toppings. My favorite pizza pan is a Wilton round pan with holes in the bottom. It measures 14.25 x .625 It was spendy ($20) but worth it! The crust comes out so crispy on the bottom we love it. A regular cookie sheet or brownie pan can be used, but the bottom of the pizza might seem soggy.
Heat oven to 450°F and bake for 17-20 minutes. Enjoy!