Jay's Signature Pizza Crust

I was in a bind the other night, busily trying to get my typing done, when I asked Gwen to make dinner for us. It was pizza night but I couldn't find my regular pizza crust recipe and had no time to look for it, so I quickly looked on allrecipes and printed this one out. It turned out amazingly good. Usually my crust is too thick and bready, but this one came out crispy on the outside and soft and chewy on the inside. We didn't rise the dough for an hour like the recipe states since we were short on time, but it still turned out great and I know would be even better made the proper way. We also baked it a little differently than stated on the original recipe because pizza cooked at a higher temperature is how they do it in restraurants and the secret to good crust, so I hear, so the following is how we did it. This was the best homemade pizza I've had and Gwen did a better job than I think I could have done!

2 1/4 t active dry yeast
1/2 t brown sugar
1 1/2 c warm water
1 t salt
2 T olive oil
3 1/3 c flour

-In a large bowl, dissolve yeast and brown sugar in water. Let sit for 10 minutes.
-Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
-Turn dough out onto a well-floured surface and knead in more flour until the dough is no longer sticky. Place dough in a well-oiled bowl and cover with a cloth or plastic wrap. Let the dough rise until double; this should take about an hour.
-Punch dough down; form a tight ball; let dough relax for a minute before rolling out.
-Gwen just pressed the dough into a large 16" pizza pan (the kind with tiny holes in the bottom-important for crispy crust) to the edges, making the dough thicker around the very edge for that extra "crust". You can spray your pan, but we didn't so that the crust could "grip" the pan and stay put.
-Preheat oven at 500. Bake for 5-8 minutes. Take out. Put on toppings. Put back in oven and bake for approximately 8 more minutes, or until cheese is bubbly, crust is golden, and toppings look cooked how you like them.

The Best Homemade Pizza in the World!

I have been on a quest for years to make pizza at home as good as at a restaurant. It has been a long road. I finally gave up 6 months ago on trying to make my own crust and just started using Rhoades bread dough. That made a big difference. Then this weekend I told Chris I would be making pizza this week. He asked if I'd put fresh garlic on it. He loves it. So, I agreed. The result was "The best pizza ever" (in my book anyway!) The garlic added so much flavor. I think it's what's been missing the whole time. Here it is:

1 loaf frozen dough, thawed (let it rise just a little and it's easier to shape)

I use a 16" pizza round (I like thinner crust), I have also used a big rectangle cookie sheet

Pizza sauce (I use traditional Prego spaghetti sauce, we like a sweeter sauce)

Mozzarella and Parmesan cheese (sometimes I add a little cheddar, too)

Toppings:

pepperoni

olives

mushrooms (I live with uncultured swine, who only like these 3 toppings)

Last night, I added the following to my half and Chris and I loved it:

zucchini, onions, red bell pepper, sliced thin and roasted in oven with olive oil and salt & pepper

fresh garlic, pressed and sprinkled on after the initial cheese (I used 2 med cloves)

fresh tomatoes, sliced

The order is: dough, sauce, mozz cheese, garlic, pepperoni and other toppings, more mozz and parmesan.

Bake at 425 for about 17-25 min. (give or take depending on amount of toppings) The crust needs to be nice and brown. You have to be patient or the middle will be doughy.

1 pizza feeds my family of 5, usually without leftovers.

Reheating tip: Pizza is always gross reheated...until now! Heat it up in a skillet on the stove. I put a lid on it, so the top gets hot faster. Watch it carefully, so you don't burn the bottom. It gets nice and crispy again. Closest thing to fresh pizza.

Enjoy!!!!!

Pizza Quesidillas

I make pepperoni pizza and often have leftover pepperoni and bottled spaghetti sauce (that's what I use as pizza sauce. I like Prego traditional best!) This is a great way to use the extra stuff. We all love these!

Flour tortillas
Mozzarella and/or Cheddar Cheese
Pepperoni (you can use canadian bacon or sausage if you like that better)

Heat pepperoni til sizzling. Set aside. Place tortilla in skillet, add cheese and pepperoni and fold over. Cook til cheese melts. Dip in pizza or spaghetti sauce.

You could get fancy and use leftover roasted veggies, too!