if you're tuning in today because you saw us today on
Good Things Utah,
HELLO!
HOWDY!
GUTEN TAG!
...
INGREDIENTS:
2tbls yeast
2 cups warm water
1tbls sugar
5 cups flour
3tbls canola oil
2tbls salt
1tbls dried oregano *
1tbls dried basil *
{*optional}
DIRECTIONS:
1. warm water, sugar, and yeast in bowl--let sit until yeast rises on top of water {10-15 min.}.
2. flour, canola oil, salt and other spices in bowl.
3. poor water/sugar/yeast mixture into canola oil and dry ingredient bowl--mix with kitchen aid and dough hook for 5 min. or knead on counter until it feels elastic. i add a little bit of warm water if it's too dry or a little bit of flour if it's too moist to get it just right. it's different every time!
4. let rise, covered for 1 hour {i like to put it in my microwave with a kitchen towel over the top.}
5. roll out your dough, and put it on your pam sprayed air back pan {go buy one, it's worth it},
6. then stuff your crust
7. butter and garlic your crust
8. THEN BEFORE you put your sauce, cheese, and toppings on, BAKE YOUR CRUST FOR 10-13 MINUTES at 435*, until it knocks hard in the center.
9. take out of oven, add sauce, cheese and toppings,and put back in oven for another 5-6 minutes until the cheese and crust start to brown. Sometimes i have to put it on low broil for the last 5 minutes of this to get it to brown on the top.
This is the secret to having a pizza parlor crust: BAKE BEFORE YOU ADD YOUR SAUCE, CHEESE, & TOPPINGS.
Makes 2 full sized pizzas.
OR you can put half of your mixed dough into a ziploc pam sprayed bag {before it rises in the very begging, right after you mix it} and freeze it. Next time you need dough, you can put it out on your counter midday and let it thaw and rise for homemade pizza dough without all of the work.
you can follow me on...
facebook at: Emily Ryan Gibson
INSTAGRAM: emiemiemi82
and maybe one day on snapchat,
but somebody had better get to bullying me into it.
the flower head piece ALMOST lured me in.
but until then,
i'll be here old schoolin' it on ma' BLOG.
some things never change.
