Food · Recipes

Best Pizza Crust

I finally made homemade crust that tastes amazing thanks to Jessica Merchant’s blog! Really everything on her blog looks awesome, so this will probably be the first of many How Sweet Eats recipes I try!

http://www.howsweeteats.com/2015/05/easy-thin-crust-pizza/

We followed exactly what How Sweet said to do and we chose to bake it according to her sheet pan directions. It turned out beautifully!

First we made the dough which came together very quickly!

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I doubled her recipe so that we could make two pizza’s and I definitely understand why she said to wait 5 minutes if the dough was springing back. The second pizza I rolled out was much easier to do.

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We placed it on a sheet pan that we greased with olive oil.

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For the topping on my pizza I chose San Marzano Tomato’s for the base, then fresh mozarella, tomatoes, basil leaves and prosciutto (I put the prosciutto on after baking though).

I love San Marzano tomatoes, they taste so much better to me than normal canned tomatoes. It’s probably all in my head.  Also I had a ton of tomatoe left over so now I need to think of something to do with them! Pasta sauce!

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This is Big Al’s Pizza, which has everything under the sun on it! He put melted butter on the crust, then added pesto, then spinach, fresh mozarella, shredded mozarella, a little bit of prosciutto and tomatoes. Then I think he put bruschetta on top of all that! So good, so messy.

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My finished pizza! We ended up cooking it at 450 like How Sweet specified in her blog post for about 17 minutes.

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Big Al’s finished pizza! His looks a lot more impressive than mine.

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Recipe From How Sweet Eats Blog! (edited slightly)

Ingredients:
1/2 cup lukewarm water
1/2 teaspoon active dry yeast (I used Fleischmann’s Rapid Rise Instant Yeast)
1/2 teaspoon honey
1 1/2 cups all-purpose flour
1/2 teaspoon salt

Directions:

Preheat oven to 450 F.

In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes.

After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.

Roll the dough out as thin as you possibly can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Place on cookie sheet greased with olive oil and add toppings. Remember, with this thin crust it is best to not do tons of heavy toppings. (Unless you are Big Al)

Bake the pizza for 15 to 20 minutes. We ended up baking it from 17 minutes. It will be done when the crust is crispy and cheese is golden.

Let the pizza cool for a few minutes before slicing. I like to slice it by transferring to my big cutting board.

My Favorite Prosciutto and Arugula Pizza

Ingredients:
Pizza Crust
Fresh Mozzarella (about 10 slices)
1 sliced Tomato
Fresh Basil Leaves (about 10)
Arugula
Prosciutto

Top the pizza with mozzarella, tomatoes,basil,and salt & pepper if desired, cook according to crust directions above. Right out of the oven top with arugula so that it wilts onto the hot pizza. Tear prosciutto into bite sized pieces and place on top of the arugula. Ready to go!

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