So after you let the yeast, warm water and sugar sit for 10 min on the preheating stove, you will add the salt and flour. The recipe calls for 4C but I did have to add close to 4.5-5 to get it to a non-sticky consistency.
You then put it in the shape (for bread) or spread it out on the pan in the shape you want your pizza crust. It then sits on the stove to rise for 30 min.
Then you add your ingredients for your pizza. We do pizza sauce, then cooked Italian sausage, red onions, peppers and lots of cheese. You could also add baby spinach, mushrooms, artichokes or anything that sounds good on pizza. Then you place it in the oven for 15-18 min. I do use one of those pamper chefs stones so it always seems to take an extra 10 min for mine. The trick to keep the crust from drying out is to put a pan full of ice cubes on the bottom rack while cooking!
So here is the finished product. Sorry it is a slice on my plate. Everyone was starving and I meant to take a picture before we all devoured into it like we haven't eaten in days but I forgot. So this is what you get!
Just try it! It will never compare to a store bought pizza......Enjoy!
RECIPE
Here are some tips: The amount of flour varies greatly depending on many things so don't be afraid to keep adding flour until it doesn't stick any more but stop as soon as you get to that point. If your yeast doesn't rise (get really nice and foamy), then it's bad. Don't waste your time and flour making it in to bread. Don't be afraid to knead it for a while - you'll get some good muscles and it will make it taste better.
Ingredients
- 2 cups very warm water
- 1 packet yeast (2¼ tsp.)
- 2 tablespoons sugar (or substitute of your choice)
- 1½ teaspoon Real Salt
- 4 cups flour (regular or spelt flour - give or take a cup)
Instructions
- Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
- Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
- Let rise for 30 minutes on top of your warm oven.
- Now for the SECRET: Fill a large cookie sheet or baking dish with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then put the ice on the b
- ottom rack. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.
- Serve fresh and hot with your favorite olive oil for dipping. Try olive oil and balsamic vinegar. Yummy.
Now I will say my yeast does not get nice and foamy ever.....not sure what I am doing wrong but my bread and pizza crust turn out just fine.
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So I haven't posted the kids lately at all so here is some fun Ana and I have had while the kids are at school!
Ana is my worm girl. She hates seeing them on the road or driveways where they will be killed so we have been doing many rescue assignments after the rain stops to relocate the worms to a safe spot in the grass!
Well no other pictures will download for me so this is all I have. Have a great day!
“We're so busy watching out for what's just ahead of us that we don't take time to enjoy where we are.”
― Bill Watterson
― Bill Watterson







