Sunday, February 21, 2016


Sunday night is often pizza night. Tonight was no different. While I like to make artisan breads, I usually revert to the tried and true bread machine to make pizza dough.

Tonight's recipe was:

1 1/3 cups Water
2 tbsp Olive Oil
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 tsp Instant Yeast

To add a little different flavor to the dough, I added 1 1/2 tsp Z'atar - an Israeli herb mixture that I really like to use.

This makes enough dough for two pizzas, so the other half went in the freezer for another day. For the pizza, just a little olive oil on top of the dough to stop the rolling pin from sticking. Rolled it out nice and thin to about 14 inches diameter.

Now for the topping:

The base is a little marinara sauce covered with chopped whole tomatoes, salt and pepper. One half has olives and turkey sausage, the other caramelized onions and spinach. Finally a topping of mozzarella cheese.

Ready for the oven

Here it is ready for the oven which was preheated to 450oF. Baked it in the oven at 450oF for 30 minutes on a pizza stone.

Nice consistent oven spring, edge rose from about 3/8 in to a little over 1/2 in.

Excellent thin crust pizza. Yum!!
The finished product

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