Homemade Pizza

A little while ago, hubby's mom invited us over for homemade pizza.  We were unable to make it, but homemade pizza sounded like a fun idea so a few nights later we made some ourselves.  I have a million different pizza crust recipes saved up, but hubby was already hungry by the time we were getting started, so I went with a crust that didn't require a lot of time to rise.  Hubby was in charge of the sauce, and he did a fantastic job.  The great thing about doing pizzas at home is that you don't have to try to find a topping combo everyone will enjoy; we made two smaller pizzas personalized to our own liking.

 My pizza, with shrimp, roma tomatoes, caramelized onions, artichoke hearts, and fresh basil.

 Hubby's pizza with shrimp, pepperoni, bacon, mushrooms, and caramelized onions.  Notice the folded edge? He rolled cheese into two edges, creating a stuffed crust.  That man can be quite handy. 

I got the pizza dough recipe from my trusty Better Homes and Gardens New Cookbook.  It was a decent crust, though a bit bland.  I would use it again if I didn't have time for a proper dough to rise, but I would add some salt and herbs.  This dough does have a nice texture though; soft and slightly chewy. 

Pizza Dough
(page 150, BH&G New Cookbook)

• 2 1/2 -3 cups all-purpose flour
• 1 pkg active dry yeast
• 1/2 tsp salt
• 1 cup warm water, between 120F to 130F
• 2 tbsp olive oil

In a large mixing bowl, combine 1 1/4 cups of the flour, yeast, and salt; add warm water and oil.  Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl.  Beat on high speed for 3 minutes.  Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).  Divide dough in half.  Cover; let rest for 10 minutes.  Will make two 10-11 inch pizzas. 

Pizza Sauce
(modified from this Serious Eats recipe)
(please note: hubby likes to wing it and ad-lib when he's following recipes, but refuses to write down what he does, so this is as close an approximation as we can remember)

• 1 - 28 oz can whole peeled tomatoes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 medium cloves garlic, grated on microplane grater
• 2 tsp dried oregano
• pinch red pepper flakes
• 1/4 tsp red pepper
• kosher salt
• 14 to 16 leaves of fresh basil 
• 1 medium yellow onion, peeled and quartered
• 1 tbsp sugar

Puree tomatoes, with juices, until mostly smooth.  Set aside.

Combine butter and oil in medium saucepan over medium low heat until butter has melted.  Add garlic, oregano, pepper flakes, and a large pinch of salt.  Cook, stirring frequently, until fragrant, but not browned.  Add tomatoes, basil, onion, sugar, and red pepper.  Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced by half (about an hour).  Use an immersion blender or food processor to blend the basil and onions into the sauce.  Season to taste with salt. 
  
Assembly

We baked the pizzas on our pizza stone.  To do so, place pizza stone in the unheated oven.  Preheat oven to 400F.  Roll pizza dough on parchment paper into 10-11 inch circle (or square).  Prick dough all over with a fork.  Gently slide dough onto baking stone and bake for 10-15 minutes or until light brown.  Top as desired and bake an additional 10 minutes, or until cheese is melted and bubbly.