Pizza with Homemade Crust

I was never a big fan of pizza. I know, hard to believe that as an American! I just found that pizza was too sweet or had too much garlic at most pizza restaurants. But then I decided to make one at home. After finding a pizza sauce to my liking pizza, night at the house was a staple for the "what do we make for dinner" question. Over time I found the crust was beginning to be an issue for me. On the most part the crusts from the store all lacked flavor and air. Yes, air! A true crust should rise and bake with air pockets, so the actual bite is light yet filling, not dense and gooey. That is when I started playing with yeast.

For most of us, baking with yeast is scary. What if it doesn't rise? How will I be sure it's going to taste good? I finally stopped asking the questions that kept me from trying and just went for it. Were there failures? Absolutely! But I learned from each and am a confident crust baker now. The main thing you need to know about yeast is make sure the date assures freshness (I never test the yeast first, you'll know) and give it warmth. The rest is left to time and the hunger of the yeast!

Below you will find my tried and true crust recipe adapted from KitchenAid's instruction booklet and baking directions for your pizza.

Crust Tips
- Buy small packets of Active Dry Yeast (yes, Instant is different)
- Check the date on the packet for freshness. The closer to expiration don't buy.
- Pre-heat your oven to lowest temperature. Once there turn it off.
- Use a large bowl that can go in the oven with heat. I use a glass bowl for this.
- Have a kitchen hand towel that is moistened with water.
- You will need a food processor, large is better.
- You will need a thermometer (get a cheap one, it will come handy as you expand your skills)

 

Crust Ingredients
1   cup of water
2   tablespoons of olive oil
1   package of Active Dry Yeast
3   cups of all-purpose flour
1   ounce of finely grated parmesan (I buy fresh from deli)
1   teaspoon of sugar
1   dash of salt (yes, there are spoons that measure in dashes!)
1   teaspoon of rosemary (you can alter with basil or Italian seasoning)
     Olive Oil
     Cornmeal

Directions
In small saucepan, add water and two tablespoons of oil. Heat on low heat until thermometer reaches 105 degrees. Stir in yeast to dissolve. Set aside. (This is where you will see after a few minutes some yeast growth. Little curds almost!)

Place flour, parmesan, sugar, salt and rosemary in food processor. Pulse about 5 times to mix the ingredients. Scrape sides to ensure all is mixed. While processor is running slowly add yeast mixture. Keep processor going until a ball forms.

Place dough ball in a well oiled large glass bowl. Place a moist towel lightly over ball. Place bowl in warm, but off, oven. Let dough rise, and double in size, for 45-60 minutes.

Pizza Ingredients
1   ready crust from above
1   jar of pizza sauce (your choice)
1   package of shredded mozzarella cheese
1   package of shredded cheddar cheese (I typically only use half the package)
     any tops you wish! Get creative and experiment here.
     Pepper

Directions
Grease round oven pan or pizza pan. Lightly sprinkle with cornmeal. (This prevents the crust from sticking.) Take dough out of oven and punch it in the center (my favorite part!). Then pick dough up and pat into ball again. Placing ball on center of pan, gently spread out dough to desired size, using fingers (think massage and you have the technique).

Pre-heat oven to 400 degrees. Now that the crust is set start with sauce, spreading it all over except about half an inch of the edges (your crust edge). Here is where I add my toppings in any arrangement I wish. I also will do a half pizza where olives are on mine and non are on my husband's side.

Once all toppings are on then I pour all the mozzarella cheese on top and spread evenly. I know that most places put the toppings on top of the cheese, but that annoys me because the toppings always end up rolling away. The cheese creates a nice blanket to hold them in place. Now I sprinkle on desired amount of cheddar cheese (just remember more cheese means more time needed to bake). Now sprinkle with desired amount of pepper. Tip: if you are splitting the toppings in half then on one side put mozzarella topped by cheddar and on the other half put cheddar topped by mozzarella. This way you know whose side is whose.


Bake for 5 minutes at 400 degrees, then drop temperature down to 350 degrees baking for 28-33 minutes. Or until cheese is bubbling and crust is golden brown.

26.2 Smoothie

One way to keep my pot belly in shape is a daily smoothie for breakfast, snack, or sweet treat. Smoothies are the best way to introduce something new into one's diet even if you are not a fan of that item generally. My husband loves smoothies and juices just for that reason! So, today's smoothie is one that brings in most peoples un-liked vegetable - beets.

What makes this recipe great is that you have control of what you would like more of in regards to flavor. Or for that matter, color! So, if you are not a fan of beets then only use a quarter or less of a small beet. As you get use to the flavor try adding more over time. I find I enjoy the bit of earthiness it adds next to the sweet pineapple and tart lime. This recipe is also great in that it is short on ingredients which means quick to make but taste so good.

Ingredients
Coconut Water 8-10 oz
Pineapple (handful, or desired amount)
Lime (peeled)
Small Beet (peeled, desired amount)

Recipe
Place chopped items in the blender. Add Coconut Water. Blend until a smooth consistency.

Hot Italian Sausage and Tomato Pasta

This recipe I have had for at least ten years. Where it originated from I couldn't tell you as the original was typed up and that is what I have today. I can tell you, however, that this dish has been served at many dinners with family and friends. Though it is pasta, it is light with savory aromas and tastes that create quite a fanfare. It is a very simple dish, but add some wine when serving and you will feel as if you are in a Parisian summer affair.

Because this recipe has been with me for so long I have made alterations to it that have gone on the palette just as easily.

Alterations
-In place of parmesan cheese I have used feta cheese. The pungent flavor goes well with the arugula.
-Mild Italian sausage can be used for those sensitive mouths, but it does take away from the depth of the dish.
-If out of Fettuccine another pasta will serve, yet may not be as easy to eat.
-For those meatless eaters, a vegetarian sausage variation can be used, but make sure it is one you have cooked with before and approve. Otherwise, you may end of with gummy veg sausage that is too watered down to create the sausage distinction needed in this dish.
-If you are doing without carbs then cook as directed without the pasta and add over greens of your choice.

Tips
-I find the pasta to be too long if left whole, so I break it in half or sometimes even thirds.
-If the pasta finishes before everything else then take it off the burner but leave in the water to keep the noodles from sticking until ready to use. Drain before use.
-Since the cooking goes quickly I prep all items ahead of time.
-Fresh herbs are a must here!
-Keep an ear on the tomatoes. They may not take as long as directed, and you will begin to hear the pops as they burst.


Ingredients
1/2    pound Fettuccine
3       Tbs Olive Oil
1/2    Medium Red Onion
1       Garlic clove sliced
1       pound (4 sausages, casings removed), Hot Italian Sausage Ground
1       pint cherry tomatoes
2       Tbs Red Wine Vinegar
1/2    cup Basil, sliced
1       cup Arugula, torn
         Parmesan
         Salt & Pepper


Recipe
Cook the fettuccine according to the package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Add onion and garlic and cook until soft, 1-2 minutes. Add the sausage, cook about 5 minutes, using a wooden spatula to crumble it. Add tomatoes and cook until skins burst, about 8 minutes. Transfer to a large bowl. Stir in the vinegar. Add fettuccine, basil and arugula and toss gently to combine. Serve in bowls and top with desired parmesan cheese, salt, and pepper.

Pairing
I serve this with Pear Cider to cut back on the spiciness of the sausage, but a light white wine would go nicely too.