Thursday, April 1, 2010

Homemade Pizza

The bread machine got quite the workout this past week!! First, it made Parmesan-Basil Brown Bread, then we used it to make pizza dough. Not just one kind, but two kinds of pizza dough.

Why two kinds? I like white pizza crust. SP likes whole wheat pizza crust. In the past, we've made just one kind, whole wheat, and I just haven't enjoyed the pizza as much as I would like to enjoy homemade pizza. I was sure it was the crust. But he insists the whole wheat is better for him than the white and that white crust is OK if we order out but if we're making our own, his must be whole wheat. Bleah. I did not want to face the rest of my homemade pizza life as whole wheat crust pizza! The compromise: when we make homemade pizza, we will make two kinds of crust.

SP made the whole wheat crust Sunday night:and the white crust Monday morning before work:Both were placed in covered bowls and placed in the refrigerator. Around 6 pm on Monday, I got both bowls out to warm up. I also made sure the pizza stone was in the oven and pre-heated the oven to 450.

Meanwhile, I chopped green and red peppers, sliced mushrooms, and sliced Campari tomatoes. We had a coupon, so to make life easier, we bought bags of Sargento shredded cheese instead of shredding our own. We got a bag of mozzarella and a bag of sun-dried tomato mozzarella. For pizza sauce we used up the jar of Muir Glen sauce from when we ate the lobster ravioli.

When he got home around 7 pm, SP made my pizza first.He was trying to keep the 'newly cleaned by the cleaning lady' kitchen clean so he didn't dust any of the boards with flour or cornmeal but instead used parchment paper (flour and cormeal tend to poof around the kitchen). This proved slightly problematic as both our pizzas turned out misshapen. Oops. The in-progress whole wheat crust pizza:He cooked each of our crusts for about 2 minutes before removing them and piling on sauce, cheese, and toppings and then returning to the oven to finish cooking. This method did result in a crisper crust, especially in the center, whereas in the past our crusts have been a wee bit soft/soggy, especially in the center.

I really enjoyed my white pizza crust pizza:There were lovely poofs and bubbles of dough and it was crisp and just YUM! SP says his whole wheat crust was good, too. I thought his crust looked a bit burnt, but he says it was fine. The whole wheat pizza:We have half of each dough left for later in the week. Each is in a small container in the refrigerator.I should also point out that even using only half of each dough resulted in a pizza for each of us that we couldn't quite finish. I had about 1/3 leftover for lunch and SP had about 1/4 leftover.

I sure do like white pizza crust...!


  1. This makes me want a breadmaker! I love homemade pizza.

  2. I'm with Megan--I want a breadmaker and pizza stone now!