Happy Wednesday, Friends! Today I'm sharing another one of my family's favorite recipes. When my kids were growing up, I made pizza featuring this crust every week--usually for family movie night. When Favorite Son requested it for his last birthday, it occurred to me that I've never shared it with you before, so here it is...
This is one of those recipes I've been making so long that I have it memorized. Favorite Son swears it's the best he's eaten--even in Austin! High praise from a foodie who loves Austin ;) Since the dough needs to rise, it's not a last minute kind of recipe, but don't let that deter you. As long as the dough is mixed mid-late afternoon, there's plenty of time to serve it for dinner. Start by dissolving a package of yeast in 1 cup of warm water. Next, stir in 2 tablespoons of agave or honey, and 3* tablespoons of olive oil. (*The rest of the olive oil will be used a little later.) After the liquids are mixed, add a few pinches of rosemary salt.
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Now for the flour. Stir in 1 1/2 cups of unbleached flour and then 1 cup of whole wheat flour. Don't worry if the dough is crumbly. Once all of the ingredients are mixed, add a little oil to your hands--olive oil spray is great for this--and form a ball with the dough. Now cover the bowl with a dish towel and allow to rise for about an hour.
While the dough rises, I usually prepare my pizza pan and herbs. I mist the pan lightly with olive oil spray. Then I add the oregano to the rest of the olive oil, in a small bowl or shallow dish.
Once the dough has risen, coat your hands with oil again and then move it from the bowl to the pan, reforming it in a ball like shape. Allow it to rise again...
...and then begin to press the dough around the pan. It won't look like enough at first, but if you keep gently pressing, it spreads and will cover the pan.
Next, use a fork to randomly prick the dough all around the pan. This keeps the dough from puffing when it bakes. Bake at 325 for just 5 minutes and remove from oven.
Now for those delicious herbs! Use a pastry or grill brush to brush on the herb and oil mixture. I start around the edge of the crust first and then fill in as much as possible.
Bake for 5 more minutes and then it's ready to top with your favorite ingredients! It will be light colored at this point, so it doesn't burn once you bake it with the toppings. A few tips: Before adding toppings, I use a spatula to gently loosen the crust from the pan, which helps to keep it from sticking once the cheese bakes on. If you prefer crispy crust, less is more when it comes to sauce. I barely use 2 T for a 16" pizza like this one. I think the best tasting pizzas combine more than one type of cheese. Also, if you like fresh basil, instead of placing it on the very top, tuck it between layers of cheese to keep it from scorching.
This one is heavy on the herbs, light on the sauce, topped with mozzarella, fresh basil, shaved parmesan, and black olives. Going in the oven...
...and 8 minutes later, dinner is served!
What's a family favorite at your house?
MY HEARTFELT THANKS TO THE FOLLOWING FOR FEATURING THIS POST: