So I am kind of on a dough kick if you can't tell. First it was the naan and now, pizza dough. This recipe is courtesy of m roommate Abby, who has perfected the art of pizza dough (and pretty much any other kind of dough) making. Especially when it comes to mastering this:
No, we are not growing some mysterious new creature in our kitchen. This is yeast frothing. Yes, frothing. You want yeast to froth. You are either a yeast master or a yeast murderer. I was a yeast master!
Once your dough has risen, you are ready to make whatever you like! And I decided to make delicious pizza with turkey pepperoni, sliced mozzarella, sun dried tomatoes and feta cheese.
And ta-da! Pizza! It was delish!
Abby's (not) so secret recipe:
1 cup water
2 1/4 tsp yeast
2 TB sugar
1 tsp salt
2 TB olive oil
2 1/2 cups of flour (or more)
In one bowl combine the salt, olive oil and flour. In another heat your water until it is warm, but not too warm. Don't kill the yeast! One warm add the yeast and sugar and let it sit and begin to froth.
Once frothy, mix it into the dry ingredients and add more flour as needed until you can not stir anymore. Once firm, knead into a ball and let sit in a bowl covered with a towel. When it rises, punch it down once and reshape and let rise again.
Roll it out and you're good!
Abby's (not) so secret recipe:
1 cup water
2 1/4 tsp yeast
2 TB sugar
1 tsp salt
2 TB olive oil
2 1/2 cups of flour (or more)
In one bowl combine the salt, olive oil and flour. In another heat your water until it is warm, but not too warm. Don't kill the yeast! One warm add the yeast and sugar and let it sit and begin to froth.
Once frothy, mix it into the dry ingredients and add more flour as needed until you can not stir anymore. Once firm, knead into a ball and let sit in a bowl covered with a towel. When it rises, punch it down once and reshape and let rise again.
Roll it out and you're good!