I love pizza. It’s one of those foods that even if I have been doing very well in my diet and exercise routine I find will almost immediately break my streak. I mean, I’m only human right? 🙂
I also love making food from scratch. There is nothing like getting covered in flour (thee most universal ingredient that is used to make sweet goodies and savory bites). Almost makes me feel like a scientist, mixing and adding a little something here and there.
But anyways, let’s begin. Get your water and yeast in a large bowl. This bowl is my go-to when making some type of carb that requires yeast proofing. It’s large enough to pretty much get the whole job done. It has a handle AND easy to read measurements. I got it at Big Lots for 8 bucks and I do not regret it!
You need to proof your yeast. “Proofing” basically entails letting your yeast sit in a lukewarm hot tub for 5 minutes to get all foamy and ready to create some luscious height in your dough. Lukewarm means that by sticking your finger in the water you don’t get burned from how hot it is, but the water IS a little warmer than something you’d want to drink. To get technical, somewhere between 105-115 degrees Fahrenheit.
Thus leads into another reason to add a water heater to your holiday gift list. You can turn it on while you get out your bowl and measure your yeast and the water will be yeast-proofing ready by the time you need it (around 2 minutes).
Speaking of which, measure out your yeast.
Dump the water and yeast into the bowl and let sit for 5 minutes until mostly foamy. Like so,
Sprinkle in your sugar and let sit for 4 more minutes. Add in half the flour. See how foamy the sides look?
Add in your salt and oil.
Mix with wooden spoon until you realize you’re better off using your hands..
And knead, knead, knead until there are no pockets of flour and the dough feels smooth.
Place your dough in a bowl and lightly oil it so that it won’t stick while rising (or spray on some PAM). Cover and forget about it for 90 minutes.
Next thing you know BAM! It doubled in size!
Let the dough sit a bit longer while you get your sauce ready (you can start making your sauce when there are 40 minutes left in the rising).
Chop up your onions.
Get them going in a skillet with the butter. Season. I used Chorizo Bomb, Cumin, and Italian Seasoning. Saute over medium low until the onions begin to caramelize and soften, about 7 minutes.
Add in your tomato sauce.
Mix in and add the water to thin out the sauce and add in the chicken bullion as well.
Let it boil and boil for 30 minutes on low and uncovered. Meanwhile, lets get back to the dough. Also, get your oven preheating to 350 degrees Farenheit.
Lay your dough out onto a lightly floured surface.
Starting at the middle, push down on the dough using your fingertips, creating a flat surface while leaving what is to become the crust nice and elevated.
Don’t forget to use some cornmeal on your pizza platter. It helps the dough from sticking and also gives that pizza shop feel. 😉
Once you got your crust laid out and ready, begin chopping your choice of veggies. I chose mushroom and spinach for my pizza.
Once your toppings are ready, spread some of that sauce onto your crust and begin layering on the toppings.
I started with mushrooms then cheese..
then added the spinach, more mushrooms, and a top layer of cheese to seal the deal.
Slip into the oven for 25 minutes, or until your crust is golden brown underneath.
Yummmmmmmm. Enjoy 🙂
Crust adapted from Food.com and sauce is all from my brain.
1 cup of warm water (105 degrees farenheit)
1 tbsp yeast
1 tsp sugar
3 cups flour
2 tbsp oil
Proof your yeast by placing the water and yeast in a measuring cup. Let it sit for 5-7 minutes. You will start to see it get foamy. Sprinkle in the sugar.
In a separate bowl, whisk the flour and salt. Once the yeast is proofed, add it to the flour and mix until it all comes together. Knead for 5 minutes or until it is smooth and there is no flour visible.
Use the non-stick spray to oil up a bowl. Place the dough in it and cover. Let rise in an empty unheated oven or microwave for 60-90 minutes.
Once its ready, preheat your oven to 350 degrees. Prepare your pizza dish by laying cornmeal on it. This is optional. Lay your dough onto a lightly floured surface and knead as shown above until you get it into the proper size of a pizza. Place onto the cooking sheet. Let it sit while you prep your toppings.
Layer on your sauce and layer on your toppings and cheese.
Bake for 25 minutes or until the cheese is melted and the crust is beginning to get golden brown.
4 tbsp butter
1 med onion, chopped
1 tsp chorizo bomb
1 tsp ground cumin
1 tsp italian seasoning
15 oz. tomato sauce
30 oz. water
2 tbsp chicken boullion
Heat up your butter. Toss in your onions and saute until nice and soft, about 5-7 minutes. Add cumin and italian seasoning. Cook for another 5 minutes so the flavors can marry.
Add the tomato sauce and water. Mix until incorporated. Add in the chicken boullion.
Let the sauce boil, uncovered, for 30 mins. You will notice it thicken. That is what you want. You want it to get very thick so the crust won’t get soggy. Also, before placing on the crust, let it rest and cool down for at least 40 minutes.
After 30 minutes the sauce should be nice and thick. If you do not like the onions in chunks, place the mixture in a blender and blend it all up!
Let cool for about 40 minutes before putting on your crust.
Keywords: pizza, homemade, marinara, mushrooms, green peppers, tomatoes, pizza crust, recipe