"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pizza Recipe

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This recipe for Pizza, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin McWhirter

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 tsp or 1 packet of yeast
1 tsp sugar
2 x 1tbs Olive Oil
3-4 cups flour
1 1/2 cups warm water (hotter than tepid but not hot...)
Pizza Stone (s)
Pizza Toppings of your choice - A tonne of toppings may make the pizza too wet to cook nicely in the middle but having a hot pizza stone helps with some of this so you can use quite a bit.

Directions:
Directions:
1. Put yeast in bottom of mixer bowl with sugar, 1tbs olive oil and water. If you know your yeast works there is no reason to wait for frothing.
2. Add 1 cup of flour and start mixer. Add another cup after the first is amalgamated.
3. Usually takes at least 3 cups of flour but slowly add more flour and let the mixer do the kneading.
4. Stop adding flour when the dough is stickier than you would use for bread. It should stick to your fingers a bit when you handle it. You are probably not going to be comfortable with it that sticky... but that makes the best pizza dough.
5. Form dough into a ball using your hands. It will be a bit of a pin because it will stick to your fingers a bit. Put the other tbs of Olive Oil in the bowl (no need to clean it right out) and roll the dough ball around in it and leave it to rise in a warm place with a wet tea towel over it.
6. Preheat oven to 450 with pizza stone(s) in the oven while bread rises to twice its size... not quite an hour in a warm space. Prepare all your toppings so they are ready to go.
7. Divide into 2 and roll out on a floured surface to slightly larger than stone and let rest on counter for 10 minutes.
8. Pull out stone and place dough on it. Roll in any that hangs off the side (makes a nice crust and holds your toppings on so they don't burn in the bottom of the stove).
9. As quickly as possible add sauce, then cheese, then the rest of your toppings and return to oven. Takes 18-22 minutes. Convection also combats wetness from too many toppings. If you have only one or two toppings pay attention around 16 minutes.

Number Of Servings:
Number Of Servings:
2 pizzas
Preparation Time:
Preparation Time:
1 hour and a bit
Personal Notes:
Personal Notes:
This is James' favourite thing that I cook. The kids like it too. It makes a great thin crust that is firm enough to pick up.

 

 

 

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