Monday, February 4, 2013

Rush Hour Pizza

Who doesn't love homemade pizza?  Exactly!  I saw a recipe for rushed pizza dough in smitten kitchen cookbook, and I knew that I had to try it (no brainer really!).  This pizza recipe is quick and easy--pizza from dough to table in about 1.5 hours (even making the sauce!)!  Before you make pizza, (I know your mouth is watering, but please!) look at smitten kitchen's 10 paths to painless pizza making, just please!!!

Enough talking--PIZZA!!!!!

{Finished thin crust pizza!}

{Blooming the yeast}

{I used the mixer method because I have a dough hook, but this can be made by hand!}

{Crumbly mess of a dough}

{After kneading for 5 minutes, dough should be smooth and elastic}

{While dough is rising make pizza sauce}

{Pizza sauce!}

{Because pizza is cooked fast and hot, I recommend steaming any vegetables you plan on using so they are nice and soft when you eat your pizza}

{Pizza sauce reduced in half}

{Sprinkle cornmeal on a hot baking sheet--Ben might have gotten a little happy, but the pizza didn't stick!}

{Dough after it has risen}

{Rolled out pizza dough}

{Putting toppings on pizza}

Rush Hour Pizza

Makes 4 servings


1/2 cup warm water, a bit warm to the touch
2 packets active dry yeast
1 1/2 cups all-purpose flour, plus more for counter
1 teapsoon salt
Olive oil, for coating bowl

2-15 oz cans diced tomatoes, drained
2-4 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup white wine (optional but recommended)
1 teaspoon sugar
1 1/2 teaspoon salt
Any toppings desired

  1. Turn oven on warm (about 200-225 degrees) for 5 minutes, then turn off.
  2. Pour water into bowl (mixer or regular) and add yeast packets to warm water, stir, and let stand for 5 minutes.
  3. By hand: Add remaining dough ingredients and mix with a wooden spoon until a crumbly mass; turn dough and any loose pieces onto a lightly floured counter and knead for 5 minutes, or until a smooth, elastic dough forms.  Mixer: Add remaining dough ingredients and mix with your dough hook at moderate speed until dough forms crumbly mass; reduce speed to low and mix for 5 minutes, letting hook knead dough.
  4. Wipe the bowl you made the dough in and coat the inside with olive oil.
  5. Cover dough with a cotton towel, place it in the warmed oven and let it rise for 30-45 minutes (until it is doubled).
  6. Meanwhile, make sauce and steam vegetables (if using).
  1. Pour in olive oil in a pot and let it heat completely before adding the garlic and onion.
  2. Sweat (aka let cook until clear but DO NOT BROWN!) onions and garlic until fragrant and clear. Add the red pepper flakes and stir it for anther minute.
  3. Put the tomatoes in the pot, along with the wine, sugar and salt.
  4. Let the sauce simmer for about 30 minutes, stirring occasionally, until the sauce is reduced by half. Carefully taste without burning your tongue and adjust seasonings, if necessary.
  1. Preheat your oven to its highest temperature (typically 500 degrees). If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.
  2. Roll out the dough on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet.
  3. Add the sauce and other toppings desired; be careful it's HOT.
  4. Bake for about 10 minutes, checking at 7.
  5. Slice and serve immediately.
So go forth and make pizza!!!!!

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