I like this pizza, but I'm never like- oh man yes please! Until tonight.
I've been working on my pizza skills for five years now, I normally do pizza once a week, so I'm getting better with all my practice and I'm learning a lot. Recently I have been trying high temperatures ( like as high as my oven will go-450) to bake the bread and then toppings and have had great results. I'm also trying cheese blends like mozzarella, Parmesan and Gouda. Gouda was on sale (two for one!) at the store (we have a fabulous grocery store around the corner) and so I have been loving throwing that yummy stuff on sandwiches, white pasta sauces, pizza and soup.
Well tonight I made my pizza dough and preheated it and then I topped it with Classico pasta sauce, Gouda and mozzarella. I put olive oil and crushed garlic in a glass bowl and heated it in the microwave for about a minute so it was fragrant and then I kept the garlic chunks in the bowl and drizzled the oil on the pizza. Once the cheese was melted I took the pizza out of the oven and put on fresh tomato and fresh basil. It may not be revolutionary to someone else, but with all those powers combined I loved it!
I don't think I've shared my pizza dough recipe on my blog. I searched for it but didn't find it, so here it is....
5 tsp yeast
2 cups water
2 large tsp salt
Nearly 1/4 cup oil
Two small handfuls sugar- about 1/4 cup, maybe less
5 cups flour with humidity be prepared to use more
This will be a loose dough, possibly a bit sticky. As long as it holds a sort of shape you are ok. I do not knead the dough. It will make it tough. Just blend with a spoon and then lightly with your hands until all is incorporated. Let sit for 30-45 minutes.
Use extra flour to roll out. This makes 4 pizzas or 2 thicker or one really thick. I prebake for 2 minutes at 450 degrees before putting on toppings. Then I cook the thin crusts for about 8 minutes with toppings at 450, or until cheese is melted and there are a few golden spots on the crust. I prefer using a bake stone, it makes a nice crust.