11 March 2013

Pizza "Pi" Recipes

Every year on Pi Day (3/14) we make pizzas and use Matt's pizza "pi" cutter for slicing.  We're a little nerdy around here and we like it that way. Plus, there's nothing better than homemade pizza.   We love customizing ours to fit each of our preferences and tastes, especially Ellie.

I have a few different delicious pizza crust recipes that I use depending on what I have on hand or what flavor I'm going for--sourdough and traditional.  All are delicious, but lately I've been making the sourdough crusts.


Sourdough Pizza Crust #1
(Recipe Sourdough Cookin' by Dean Tucker)

1 cup sourdough start
1 Tbsp. melted butter or margarine
1 cup white flour
1 tsp. salt

Preheat oven to 500 degrees F.  In a large bowl, mix start and butter with a wooden spoon until smooth.  Stir in flour and salt and mix well.  Turn onto floured surface and knead until smooth and elastic, about 3 minutes. Roll dough into a round and place on oiled pizza stone, rack, or press into a baking sheet.  Bake for 12-15 minutes at 500 degrees until crisp.  

Remove crust from oven and reduce temperature to 425 degrees.   Add desired toppings, and bake additional 12 minutes or until cheese is bubbly and crust is crisp and golden. 


Sourdough Pizza Crust #2

1 cup sourdough start
3/4 - 1 cup warm water
2 tsp. salt
3 Tbsp. olive oil
2 1/2 cups of white or whole wheat flour
1-2 Tbsp. Italian herbs (optional)
Cornmeal

Whisk sourdough start and water until bubbly.  Add salt, oil, and herbs. Stir in flour and add just enough so the dough can be kneaded.  Knead for 5 to 10 minutes until smooth. Place in a lightly oiled bowl, cover, and place in a warm spot and let rise for 1 hour.  

Pre-heat oven to 450 degrees.  Sprinkle cornmeal on work surface. Punch down dough to remove air and roll out until thin. Place dough dough on pizza stone or wire and brush with olive oil. Bake for 3 to 4 minutes, popping any bubbles that form in the crust.  Remove from oven, add toppings, and return to oven for 8 to 10 minutes until bottom of crust is golden. For a slightly browned top, broil for 30 seconds to 1 minute.


Traditional Pizza Crust
(recipe from Ultimate Kitchen Companion by BayBooks)

Yeast mixture:
1 packet of yeast (2 1/4tsp)
1/2 tsp. sugar
3/4 cup warm water

Flour mixture:
2 cups white or whole wheat flour
1/2 tsp. salt
1 Tbsp. olive oil

Mix yeast, sugar, and water in small bowl. Cover and set aside ten minutes until frothy.  
In a separate bowl, add flour.  Make a small well in the center and add oil, salt, and yeast mixture.  Stir until loose dough ball forms, then transfer to floured surface and knead for 5 to 10 minutes until smooth. Place in a lightly oiled bowl, cover, and place in a warm spot and let rise for 45 minutes to 1 hour.  

Pre-heat oven to 400 degrees.  Sprinkle cornmeal on work surface. Punch down dough to remove air and roll out until thin. Place dough dough on pizza stone or wire and brush with olive oil. Bake 3 to 4 minutes, popping any bubbles that form in the crust.  Remove from oven, add toppings, and return to oven for 8 to 10 minutes until bottom of crust is golden.  For a slightly browned top, broil for 30 seconds to 1 minute. 



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