Lunch around here usually consists of sandwiches. Sometimes with soup. Or just soup and home-made bread.
But pizza is the ultimate offering that gets everyone in the kitchen the minute the buzzer rings, clamouring for the biggest slice (yep, they’re growing boys. Well, one is not, but he’s there, too).
Ham and pineapple is their favourite, but not mine. Which means they only have to divvy it up into thirds. Yay!
Here is my own little pizza; with spinach, artichokes, olives, cheese, and prosciutto. These toppings ensure that I don’t have to share with anyone.
Pizza Dough Recipe
3 1/2 to 4 cups bread flour, plus more for rolling
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.