I don't like pizza. Actually, I don't like anything in red sauce. So, making pizza for Friday night dinner is an awfully strange choice, isn't it?
A few years back, my fourth son had a friend whose father owned a pizza place. He was a sizable gentleman, so I had to believe that he knew how to make a good pizza. One evening, he came to pick up his 2 kids (kindergarten & 8th grade), who had been here for the afternoon and evening, and he brought us a couple of pizzas. One was a white pizza; I'd never even heard of such a thing. I actually liked it, although the kids scoffed at me. So when I found a recipe for pizza crust last year, I knew that replicating Donio's white pizza was on my "must" list.
This morning, my last 2 big sons and 2 of my 3 daughters returned to college (thankfully, the third daughter is still in high school). So I decided to break down and give them the pizza they'd been asking for since they'd gotten home. I made the pizza dough, the recipe shown below six times over, and told the girls to put on the toppings. Of course, the 2 big boys, 2 little boys and dog came to help. You'll probably never see anyone else write that 40 lineal feet of counter plus a table is not enough. Trust me, with the circus I had going on, it isn't. Anyway, the girls precooked ground beef and sausage (sweet and hot), and chopped 6 tomatoes, a pound of broccoli, a pound of mushrooms, and an onion. Shown below are white pizza with tomatoes and broccoli, and a ground beef and tomato (with sauce) pizza. All of the pizzas were topped with a combination of jack, mozzarella, white cheddar and provolone (I love cheese).
1-1/3 cups water
1/4 cup olive oil
3-1/2 cups flour
1 tbsp. sugar
1-1/2 tsp. salt
2-1/2 tsp. yeast
Mix about 15 minutes on the dough setting, then take out and shape. Makes 1 tray (11x17"), or 2 12" or 14" round pizzas, or 6 "personal sized" pizza crusts.
After adding the toppings, bake at 475 for about 14 minutes. I switched my trays from top to bottom shelf and vice versa, so I could bake 2 per oven and have the crusts come out evenly browned. I do like my crust light, so you might want to add another minute or two baking time.
Even my circus didn't eat 6 large trays of pizza. We had 2 left over, which they happily munched on all day Saturday.