Homemade Pizza

Our neighbor gave us a gallon sized bag of pepperoni 

and load of mozzarella cheese. 

So, we decided to make pizza

You want quick and easy no-kneading artisan bread crust?  

We use this recipe when making pizza.

It's a breeze!

Five Minutes a Day for Fresh-Baked Bread 

This recipe makes 4 1-pound loaves. You can double or half it. You can use a KitchenAid mixer. I mix mine by hand in a large bowl.

Ingredients: 

• 3 cups warm water 
• 1 1/2 T. yeast 
• 1 1/2 T. salt 
• 1 cup whole wheat flour 
• 5 1/2 cups unbleached flour 
• whole wheat flour to sprinkle on peel 

Mixing and storing the dough:
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). Add the yeast and salt with the water in a 5 quart bowl.
2. Mix in remaining dry ingredients without kneading, using a spoon, or kitchenAid with dough hook.
3. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (about 2 hours) unlike traditional artisan bread, it will not hurt the dough to sit longer than this.
4. The dough can be used immediately but it will be easier to handle if you refrigerate three hours first. It can now be put in the fridge for up to 14 days.

When you are ready to bake: 
5. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (about the size of a grapefruit) piece. If making pizza - Place your ball of dough on to a greased pizza pan or cookie sheet sprinkled with cornmeal. Dust with flour as needed (cooking spray is also handy) to roll-out or press-out with hands.  (After rolling, let the dough rest for just a few minutes before adding toppings.) If making bread - Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450 degrees. Place an empty broiler pan on the bottom rack and adjust shelves so that they will not interfere with the dough as it rises during baking (Broiler pan is not necessary for pizza.)
7. For bread, sprinkle loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top, using serrated bread knife. Leave the flour in place for baking; tap some of it off before slicing.
8. Put bread in oven. Pour 1 cup HOT tap water into the broiler tray and quickly close the oven door.  Bake for about 35 minutes, or until deeply brown and firm. Smaller or larger loaves will require adjustments in baking time. For pizza, I skip the hot water and I bake my pizza for 18 minutes at 450 degrees.
9. Allow to cool before slicing or eating.

Double this recipe using The “6-3-3-13” rule: 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. 

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Recipe for the perfect Artisan Five Minute Bread 

 Easy to follow instructions for mixing and storing the dough 

Your family is sure to love it!

Pizza with Cauliflower Crust

A reheated piece of cauliflower crust pizza. 

It taste even better the second day.

I made pizza for my family on Saturday. I am on a low carb diet, so I could not eat their pizza. I thought I would try this recipe for cauliflower crust pizza. I have to say that it did satisfy my pizza craving.  However, I think you have to like cauliflower to like this recipe.

Prosciutto Pizza with Cauliflower Crust

Ingredients
      Crust

• 1 small head cauliflower, chopped (about 5 cups)
• 2 ounces shredded Asiago (1 cup)
• 1 large egg
• 1/2 teaspoon dried Italian seasoning or oregano
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• Olive oil, for brushing

      Topping

• 1 1/2 cups shredded mozzarella (6 ounces)
• 1/2 cup marinara sauce
• 4 slices prosciutto (1 ounce), sliced into ribbons
• Crushed red pepper flakes, for sprinkling
• 1/4 cup fresh basil leaves, torn

Directions

Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.

Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.

Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.

Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.

Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.

Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.

Sprinkle with the basil just before serving.

Watch how to make this recipe. 

{Food Network Kitchen}

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