We are big pizza fans here.
Not the kind you call for delivery and
certainly nothing out of the deep freeze at the grocery store.
Once you've gotten a hold of the real deal,
nothing compares and you're spoiled for life.
We've gotten into the habit of making pizza on Friday nights
and just munching on it all weekend long.
It's easier and quicker than ordering
from your local pizza joint.
And the taste speaks for itself.
I had made some homemade gravy
(that's tomato sauce for non-Italians).
Nothing beats homemade.
This week we had some delicious organic tomatoes to use up.
Big K doesn't like raw tomatoes, but cooked in sauce
or on a pizza they are eaten with relish.
A little leftover ground turkey and lots of cheese
rounds out his side of the pie.
I had sauteed some organic eggplant I'd gotten earlier
in the week from our farmer friends at Barefoot Gardener.
I'm an eggplant junkie.
Just veggies with red pepper flakes
and the tiniest hint of cheese for mine.
It's a little piece o' heaven on a plate.
4 C bread flour
1 T sugar or sucanat
4 t yeast
1 t salt
1 T Italian herbs
1 1/2 C water
1/4 C olive oil
Heat water to not more than 120 degrees.
Add oil to warmed water.
Meanwhile, mix all other ingredients in large bowl.
Add water mixture to bowl and blend.
Leave in oiled bowl 20 minutes to rise.
Turn dough onto floured surface and form into pizza shape
(we make large rectangles).
Let rise again on parchment-lined cookie sheet 10 minutes, brush with olive oil and minced garlic, then add toppings.
Bake at 400 degrees 12-20 minutes.
**Halfway through cooktime, remove from cookie sheet
and cook directly on oven rack (if you like crispy dough).**
Makes 2 large or 4 medium pies.