I am a sucker for pizza. In fact, yesterday, I made it for lunch. And then I made it again for dinner. And since I have enough for one more pizza tomorrow, guess what I’m having for lunch!? haha. No, but really. :)

This pizza dough is pretty dang good. It is easy to make it thin, it has a nice chew, and the crust gets a little crispy on the edge when you bake it just right. The recipe I mostly followed billed this as a New York Style pizza… and I totally agree. Like I said, it’s easy to make thin. Also, I’m used to buying a premade dough at the grocery store, but since I made this one, I can’t go back to that. With a bit of prep time built in, this actually doesn’t take very long and it’s definitely as good, if not way better, than any store made dough. Yay! :)

Of course, inspired by the crust, I just had to make the pizza a simple one. I am such a sucker for a good margarita pizza. Who can argue with it? Nobody, I’m telling you. It’s just simple Italian comfort food. (But if you want something different – and vegan, too! – you can try my super easy eggplant veggie recipe here.) :)

Last but not least, this recipe is pretty cheap (read: winner!) and I’m convinced homemade pizza is pretty dang good for you, too. All in all, it’s a total pizza win. Get baking!

**The recipe featured here was inspired by this posting on About.com for their New York Style pizza dough.\

xo – S :)

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New York Style Pizza Dough

Makes enough for one large pizza or two smaller ones (I make smaller ones and they end up being about the size of a baking sheet. Enough to feed two people, perhaps with sides, depending on how hungry you are.)

Ingredients: 1.25 teaspoons of active dry yeast (one packet), 1 cup of warm water, 1/2 tablespoon sugar, 3 cups fine whole wheat flour, 1 tablespoons olive oil, 1.5 teaspoons salt

Directions: Lightly whisk together water, sugar, and 1/2 cup of flour in a medium mixing bowl. Sprinkle yeast over mixture and let sit for twenty minutes until bubbly. Add olive oil, salt, and two cups of flour. Mix with a wooden spoon until it sticks together well enough. Put dough on a clean, floured surface and knead for ten minutes, adding flour as needed to keep it from sticking. Make the dough in to a ball and place it in a large, well oiled ball. Place somewhere warm and allow to rise for two hours or until it doubles in size. Make into pizza immediately or throw in the fridge for later! :)

(If you do put it in the fridge, let it warm up to room temperature the next day before using it.)

See my simple margarita pizza recipe below or my vegan veggie pizza recipe here to decorate your pizza. When you have decorated it with your choice of topping, bake in a 350 degrees Fahrenheit oven for twenty minute or until done. I generally cook mine as two separate pizzas and use an un greased cookie sheet for the cooking.

For the Simple Margarita Pizza, I topped each of my two pizzas (double this if you’re making both at the same time!) with: 2-3 tablespoons of tomato paste (spread very thin over the crust – use the back of a spoon!), a few slices of thinly cut onion (red or white), some minced garlic or crushed garlic paste (Trader Joe’s has a good one), half (or whole if it is a small one!) of an heirloom tomato (cut small), a few slices of fresh mozzarella cut in to cubes, and a small handful of fresh basil leaves. Drizzle with olive oil (and sprinkle with a bit of salt and pepper if you like!) and bake! :)

Let me know how it goes! :)

xo – Simone

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