Monday, February 26, 2007

Stephanie's Pizza

I made this Sunday afternoon, changing the recipe to one for the bread machine. I'll add those directions. For toppings, I used ground beef browned with lots of onions (what I had on hand); Italian blend shredded cheese, and my favorite pizza sauce. It turned out great.

I usually make one pizza with sausage, onions, green peppers, and mushrooms and another with less meat but I used the ingredients I had on hand this time.

One thing I like about this recipe, the dough rolls out to be used on a cookie sheet...thin crust that bakes just fine and not doughy at all.

Stephanie's Pizza

3 cups flour
1 teaspoon salt
3/4 cups warm water

Proof 1/4 cup warm water, 2 teaspoons yeast, a little sugar

Gradually add proofed mixture to first ingredients in mixture. Add water until right consistency.

Divide dough in half, roll into 2 squares as thin as possible (I rolled mine into a rectangle the size of the cookie sheet.

Bake on bottom rack of oven at 500 degrees for 10 minutes (I found 8 min. worked better in my stove).


1 cup warm water
a little sugar (optional but I think it helps the yeast)
1-1/2 teaspoons salt
3 cups flour
2 teaspoons yeast

(I added a couple tablespoons of extra virgin olive oil to both recipes)

My bread machine instructions call for the water, sugar, and salt to be added first. Then the flour with the yeast on top. Push the dough cycle and proceed from above recipe when ready.


Jo-Anne Lemaire said...

Hello, Stephanie. I've been reading through your site and only now have arrived at a 2007 topic of pizza dough made in bread machines. Please tell me if it will still do well if stored in the freezer, and for how long it is safe to do so. Thank you for any advice you can give me.

Also, I am really enjoying reading your wonderful, inspiring blog. All the best of the Christmas season to you and your family.
----------I apologise if I've done this twice. Not sure it worked the first time. :)

Brenda@CoffeeTeaBooks said...

This is Brenda!

I know the dough can be frozen raw and then defrosted. I don't think Stephanie has ever baked it and frozen it but I don't see why it would not work.

She does, however, make extra batches and freeze the dough to defrost later. :)

Jo-Anne Lemaire said...

Brenda, Thanks very much for your answer to my pizza dough question. Good to know. Merry Christmas to you and your family.