Friday Night: PIZZA NIGHT!
Growing up, my sister, brother and I would always have certain nights we’d get really excited about! Mainly, Sunday spaghetti and meatballs (The Sopranos night when it was still airing), our birthdays where we picked any meal we wanted, and Friday Night: Pizza Night. As I’ve gotten older, the typically Friday night doesn’t include Pizza anymore, but when it does, I really enjoy making it from scratch! It also helps that I just received a new Pizza Stone be Emile Henry from Crate & Barrel and was excited to use it!
I love my pizzas super cheesy with pepperoni and lots of tomato sauce! I found a great recipe on House of Yumm for a No Yeast Pizza Dough that was easy to whip up in about 5 minutes. The best part about it, you more than likely have all of the ingredients already in you cabinet: flour, baking powder, salt, milk & butter. In the time it takes you to make the dough and pop the pizza in the oven, Seamless would’ve just processed your order, it’s that easy!
Prep Time Cook Time Total Time
5 min 10 min 15 min
Makes 1 large pizza
Ingredients:
- 2 1/4 Cups of All Purpose Flour
- 1 Tbs of Baking Powder
- 1/4 Tsp of Salt
- 1 Cup of Milk
- 1/4 Cup of Butter (at room temperature)
Instructions:
- Preheat the oven to 450 degrees F
- I used a pizza stone which does not require any greasing, but you can also use a baking sheet lined with parchment paper.
- In a large bowl (I used my Kitchen Aid with the dough hook attachment) combine all the ingredients and mix on low speed until one ball of dough forms. If you don’t have a mixer, you can do this by stirring with spatula, or your hands, until the ball comes together. It’s a bit of extra work, but you’ll have some killer arms!
- Sprinkle flour onto your rolling pin, on your hands and lightly onto the counter you’re working on. Remove the ball from the bowl and pat down to form a solid ball.
- Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin, roll out the dough to the desired thickness. Average is about 1/4 of an inch, but it’s not a science, it’s your preference. The thicker the dough, the longer the pizza will need to be in the over, but be careful not to make it too think that you end up burning the toppings just to cook the dough!
- Cover the rolled out dough with tomato sauce leaving about an inch around the edge for the crust. I blend together Rao’s Marinara Sauce with their 4 Cheese Sauce.
- Add the rest of your toppings! I added sliced Mozzarella cheese, pepperoni and a little grated Parmesan on top:
- Bake for 10 – 12 minutes on the bottom shelf of your oven until you see the crust browning and the cheese melting. Your nose is your best tool! When you start to smell the pizza, check it. Remove from the oven and allow to cool and set for roughly 5 minutes. Then, ENJOY!
As you can see, it was a success in my house!!
Enjoy!
Kristin
Kristin's Cravings 