It's Just Flour, Water and Yeast, Right???

Being poor comes in waves.

Like March. April should be better – but who knows if all of a sudden I’m going to need major dental work again!

Pizza dough is easy. Super easy! I also have a strange knack for throwing together recipes and picking the best of both and combing them. Like pizza dough. I do have to admit, the dried herbs you do NOT have to use, but I suggest you use some sort of salty cheese to add because the 1 tsp of salt just doesn’t seem like enough after it’s been baked. I’ve fiddled with this a TON before posting it.

It’s just flour, water and yeast, right???

¾ cup warm water, not HOT
1 packet yeast
3 cups all purpose flour
2 tsp honey OR 1 tsp regular sugar if you don’t like honey
¼ cup parmesan cheese
½ tsp oregano
½ tsp dried basil
1 tsp salt
1 tbsp Cornmeal
1 – 3 tbsp olive oil

Proof the yeast with the honey (or sugar) and salt for about 5 minutes until it’s all foamy and smells good. Add the olive oil.

While the yeast is proofing, measure out your flour and herbs and mix together. (Do not add the cornmeal yet, that’s actually for when you bake your pizza/calzone/etc..)

Slowly add the flour mixture to the yeast mixture – add it about ¼ cup to ½ cup at a time until the dough is all sticky and ready to knead. Stir with a wooden spoon – those are the easiest to clean.

Lightly flour a smooth surface. Knead dough very well for 8 – 10 minutes. And I mean you should be working up a sweat. The harder you knead the lighter and tastier the dough will be. You should be grunting.

After 10 minutes, the dough should be smooth and silky, kinda sticky but not really. Coat the dough and a large bowl with olive oil. Cover with a kitchen towel and let rise in a warm part of the kitchen.

After it’s risen, then you can roll it out to the size desired. I always put cornmeal on the baking tray. But you spray with Pam with Flour and that works just as well too.

Put your toppings on and bake until cheese is bubbly and sorta brown at 425 degrees for about 10 – 15 minutes.


No comments: