Every Friday night, we have pizza.
We usually have company, but if the children are sick or it has been a very long week, we might eat alone.
Sometimes we had pizza Thursday, and maybe even Wednesday.
No matter – on Friday, we have pizza.
Friday night is Pizza night.
makes 2 large or 3 thin crusts
2 cups flour
2 tsp. salt
2 Tbs. yeast
2 Tbs. sugar
1/2 cup cornmeal, opt.
1/2 cup powdered milk, opt.
Stir, then add:
2 cups warm water
1/2 cup oil
Beat til smooth.
Stir in 3-4 cups add’l flour until dough is stiff enough to turn out and knead.
Knead 3-5 minutes, til smooth and no longer sticky, adding flour as necessary.
Let rest 10 minutes, or let rise for an hour in oiled bowl.
Pat into pans greased with shortening. Trust me on this: for a nice crispy crust, use shortening! Be careful not to make holes by pulling or stretching. Rather, press down with hands and fingers, forcing the dough to squish where you want it to go.
Top as desired and bake ~20-25 minutes at 375.
We like to prebake our crusts, as it gives us more flexibility in our schedule and a crisper crust. I guess that means the pizza has less flexibility.
To prebake the crusts, let rise a few minutes then cook 10-12 minutes at 325.
Top and bake an additional 15 minutes at 400, to desired doneness (we like our cheese melted and slightly browned).
Enjoy – my dough has rested long enough. I’m off to pat and squish.