Spring 2015 has been much about a two and half year old with a broken leg, a senior citizen Boston Terrier destroying our home and me on the floor of our bathroom barfing while baby brother grows inside me. Throw in laundry, work and all the rest life has to offer and I’m the poster child for discombobulated hot mess of the year. Streaming from my mouth is a constant chant of “sorry", “oops” and “no”.
Repeat. Sleep. Repeat. Sleep.
This is our season.
Most Friday nights we end up at home eating pizza. Pizza night has become a growing and very fun tradition I hope we will honor for years to come. Usually we order pizza or make the pre-made variety. This summer I want to strive to put an extra special stamp on pizza night. I want to start making “Momma’s Homemade Pizza Dough”. After the kids are big and the nest is empty I hope them remember the goodness in our kitchen on pizza night on Mom’s special dough. I hope they cherish the nights we were really happy, oozing loads of love and saying yes.
Here is the first recipe I hope to make!
(Recipe courtesy of Bobby Flay)
- Total Time: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Yield: 2 (14-inch) pizza crusts
- Level: easy
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
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