Sunday, January 13, 2008

Pizza

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).

PIZZA CRUST:

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.

4 comments:

Pam said...

Marjie, the pizzas look great! White pizza is my favorite!

Paula said...

Hi Marjie, Baking 6 pans of pizza qualifies you as a pizza parlor contender! When you cook them in the pan like that, do the bottom crusts get crispy? Love the crispy crust. Have you ever tried white sauce pizza? It's an alfredo type sauce instead of tomato based sauce. It's good with any topping ... sliced roast chicken or chopped veggies or any combo you like. Just a little sauce is used and the toppings are scattered vs. layered. My hubby calls it "fru-fru" pizza, but he'll eat it just the same. (Keep in mind he calls any lettuce that's not iceburg, "fru-fru" as well.)I'm still marveling over the six pans ... that means you HAVE six pans! Your prep bowls and plates must be huge! :-)

Faith said...

I love white pizza!! I am not a red sauce gal either (I just make it to keep the family happy). One of my favorite pizza cobinations is basil pesto (instead of red sauce) with provolone, parmesan and mozarella, with crisped prosciutto on top. Heaven!! I am too chicken to make my own pizza as of yet but given how much we're starting to eat I think I'd better learn soon!

^..^Corgidogmama said...

Man, oh man...these are marvelous looking pizzas....pans of sin!!!