Post-Thanksgiving Pizza

Well how did we do? Are we feeling OK with the fact that the best holiday of the year is over and all we have to show for it is a fridge full of leftovers we can no longer face? Personally, after three truly wonderful feasts last week, I’m feeling only slightly out-of-control. This week is dedicated to reining in my appetite, steering clear of the lingering pumpkin pie, lots of gym class and lean green dinners.

Oh, and the return of Weigh-in Wednesdays. Yikes!

To burn some calories in the sunshine yesterday, Eli and I explored a couple parks. Hiking at Tyron State Park and a peaceful walk around Westmoreland Park. Isn’t he cute? 🙂

Homemade pizza with Mandy’s dough recipe for dinner!

with salami and chanterelle mushrooms

When I messaged her that we were making this yesterday, she asked me to forward her her own recipe. Then I noticed how many times I’ve shared that recipe with friends… I’m sure I’ve posted it here before, but you should probably revisit it if you haven’t lately. Foolproof tasty goodness in crust form. Here ya go!

Mandy’s Pizza Dough

1 1/2 cups warm water (105-115 degrees F)
2 1/4 tsp yeast
3 1/2 cups bread flour
2 TBS olive oil
2 tsp salt
1 tsp sugar

sprinkle yeast in warm water with sugar and let sit 5 minutes. mix rest of ingredients in separate bowl. add yeast and mix well, knead until gluten develops, tacky but not sticky ~ 5-10 min. let rise in oil coated bowl until doubled in size 1- 1/2 hours. punch down down and allow to rest up to another hour before using. at this point i usually cut it into 2-3 dough balls and keep in refrigerator if i’m going to use them within 2-4 days. otherwise freeze. allow to come to room temperature before stretching. the longer it sits and rests, the easier to work, more fluffy and stretchy. definitely a perfected art that only comes with “feel” but it’s a good recipe and if you work it enough, it’ll turn out fine.
bake at max temp for the stove usually 500 ~10 minutes
sprinkle pizza pan / stone with corn meal for crunchy crust

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