Adrienne's Corner

Let's Make Pizza

Since I am now probably part owner of GM or Chrysler (hard to say what the heck is going on anymore), and partnered up with the unions, I figured it was a good time to make pizza.

First start some pizza music and then scroll down to read a great recipe for pizza.....




Pizza is really not all that hard to make and really doesn't take very much time. I've tried many recipes for crusts. So far this one, that I have modified, is the easiest and most tasty. It has a nice chewy texture which I really like.

I do have a Kitchen Aid stand mixer. If you don't have a mixer than you will have to do the kneading yourself.

1. 1 cup warm water
2. 1 1/2 - 2 TB active dry yeast
3. 1 1/2 - 2 teaspoons sugar
4. 3 cups bread flour**, divided
5. 2 TB extra-virgin olive oil
6. 1 1/2 tsp salt

** I highly recommend the use of bread flour. It is higher in gluten and will give you the springiness you will want in your crust.

1. Throw the water, yeast, and sugar into the bowl of your mixer and stir it up; let it sit until foamy (about 5 minutes)
2. Add 1 1/2 cups of the flour, the oil and salt and using the paddle attachment (the k-beater), stir until mixture is smooth
3. Switch to dough hook
4. While the machine is running on low, add remaining flour, 1/4 cup at a time; make sure each addition is well mixed in before adding more. You may have to stop machine and scrap bowl.
5. Once all the flour is added turn up the machine and beat the heck out of that dough. I usually go for about 3 - 5 minutes. If the dough seems too dry I splash in a bit more warm water. This is not an exact science.
6. When kneading is complete, pick up the glob of dough and throw some oil in the bowl and roll the dough around until it's all greasy.
7. I set my bowl in the oven with a towel or plastic wrap over the top. Our house is kept fairly cool so I usually turn the oven on for just a few minutes before putting the dough in to rise. (Don't forget to turn off the oven after the short pre-heat.) I let it double in size which takes 60 - 90 minutes. This is a good opportunity to cut up your toppings and grate your cheese so everything is ready to go when the crust is ready.
8. When the dough is ready, punch it down and give it a few kneads right in the bowl.
9. I use a pizza power pan (pictured below), which has holes to allow steam to escape so your crust doesn't get soggy. I put the blob of dough on the oiled pan that has been sprinkled with corn meal and let it rest for about 10 minutes. I also have a pizza stone and when I use that, I construct the pizza on a corn meal covered piece of cardboard so I can slide it onto the stone. I'm too cheap to buy a pizza peel and cardboard works just dandy. The stone must be pre-heated for at least 20 - 30 minutes at about 500 degrees and so most of the time I use the power pan
   
10. Now it's time for the real fun. Stretch out that pizza blob, pulling and pushing, this way and that. So fun! If the dang stuff is bouncing right back and you are getting frustrated, both of you need a time out. Walk away, have a few sips of wine, and when you come back in a few minutes that dang dough will know who is boss.
    
11. Put on your toppings and bake on lowest rake for 8 - 10 minutes at 475 degree. Pour more wine - sip, eat, and enjoy!
    

Baked Potato Pizza

Last week I made a baked potato pizza. This is probably the most single fattening thing you can shove in your mouth, but oh so good!!

The base is a cream cheese and mayo mixture with some parsley and garlic powder, fresh ground pepper. Use your imagination here and add whatever spices you wish. I added roasted garlic that I had in the freezer. If I have sour cream sitting around I use that along with the cream cheese and mayo. The mayo is what will make the base remain creamy. I sprinkled a bit of Parmesan cheese over the base and started adding my toppings.

The first layer was baked sliced red potatoes (skins left on.) You can cook these in the microwave to keep it simple. I prefer the red to the russet as they are not as dry and mealy. Next came chopped up pre-cooked bacon, chopped green onions, and shredded sharp cheddar cheese. On the top I artfully arranged artichoke hearts (not pickled), that had been halved and just a wee sprinkle more of the cheddar for appearance.

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