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Recipe :: Monday Night Pizza

April 24, 2012

Mike snagged a yummy pizza crust recipe from a girl he worked with last year and we haven’t ordered pizza from a restaurant since (ok, that’s a lie…We did try this place and it was pretty awesome, too). Before we moved to Austin we had pizza night at home at least once a week but since we’re still working out our crazy schedules (anyone sick of that topic yet??) we’re also working out how to fit our little traditions back in. Yay for pizza nights!

(note: tonight we veared off our usual recipe because we were starving and wanted a quicker home made crust. I’ve included the original reciepe for y’all to try though).

What you’ll need:

2 1/4 teaspoones active dry yeast

1 1/2 cup warm water

3 1/2 cups leveled flour

1/4 teaspoon white pepper

2 teaspoons salt

1 tablespoon honey

drizzle of olive oil

1. Mix water and yeast and let stand for 3-5 minutes
2. Add flour, salt, pepper, and mix with spoon. Add honey and mix again.
3. Add olive oil and mix with hands until dough is able to form a ball. Coat clean glass bowl with olive oil and place dough ball in bowl. Cover and let rise at room temperature for 1-2 hours.
4. On floured surgace, knead dough, gather dough from edge of bowl and turn onto surface and knead until smooth.
5. Divide into three parts–freeze if not using right away.
6. If using immediately, let rise and additional 45 minutes in oiled bowl. Punch down and roll our on floured surface.
8. We use Tofurky brand veggie pepperoni slices (we’ve tried other brands of the faux pepperoni and this has been the tastiest) and pizza blend cheese. You can adjust this to your own tastes, of course 🙂
7. Cook at 450 degrees for 12 to 17 minutes (adjust according to your oven and desired crispiness). Use dough for pizza, calzone, bread roll, etc.

With all the wait time for rising, you can see why at 8:30p we might not be jazzed about starting that recipe (again, because we was huuuunnngggrry) but believe me, it’s worth the wait. Usually, if we’re making pizza for dinner, I’ll start the dough a little after lunch time. If you want to make it a little fancier, try mixing up oil and garlic (or other pizza-y spices like basil or rosemary) in a small bowl to brush onto crust before baking. SO GOOD!

PS: Speaking of good, who’s loving Shiner’s Ruby Redbird ?? Ginger and Grapefruit never tasted so delicious.

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