Years ago, 11 to be exact, I married my amazing husband and began my experimentation in the kitchen. I have developed a large variety of go-to recipes over the years but none surpass my amazing pizza crust recipe. I experimented with SO MANY recipes before settling on this particular one. It’s so versatile and so forgiving. Plus it didn’t need to rise in the fridge, which is great since I once forgot I had a crust rising in the fridge and it kind of became it’s own entity that took forever to clean out. I don’t remember where I discovered this recipe. I haven’t used an actual recipe in years and years. I go by look now. I have a basic recipe that I change depending on our mood. We’ve added honey and different seasonings and it’s still been an amazingly well put together crust. So, without further ado, here is the recipe:
Easy Pizza Crust
- 2 ¼ tsps yeast
- 1 tb sugar
- 1 cup warm water
- 3 tbs olive oil
- 1 tsp salt
- 3-5 cups flour
- Your choice of seasonings to taste (I use Italian seasoning, paprika, garlic and onion)
Pre-heat the oven to 420 degrees. In a medium sized bowl mix the yeast, sugar and water. Add seasonings to taste. Then add the salt and olive oil. Next add the flour until the dough pulls away from the sides of the bowl. Set aside to rise while the oven is pre-heating.
When the dough has risen spray your hands with cooking oil and shape the dough as desired, add toppings and cook for 20 minutes.
Note: I live in high altitude. A longer cooking time may be necessary in lower altitudes. Just keep an eye on it.
Our usual toppings are pepperoni (deli pepperoni and the regular old bagged kind you find in the store), olives, onion, bell pepper, meunster cheese and mozerella cheese. The taste is sublime. Love it!
A pizza baking experience would not be complete without at least one child demanding ingredients. Daughter demanded cheese, cheese and more cheese. Then, when all the cheese was gone she moved on to demanding pepperoni. I also have a few very loyal “please drop something tasty” dogs waiting in the wings.
Now, I usually just use a plain pizza sauce, no seasonings, on top. I figure the crust is seasoned well enough it doesn’t need added flavor. However, we had an amazing tomato harvest this year which has led to a LOT of canning. So, we made our own pizza sauce while the dough was rising. It was pretty amazing. I am going to share that recipe next week.
We usually sample a wine on Friday nights. It’s an enjoyable, relaxing time for us as a couple. But…I really wanted to fine a great wine to go with our pizza. So off to the liqour store where I asked the amazing wine guy what wine would go best with pizza.
That is how we ended up with this wine:
Colimoro Montepulciano D’abruzzo
Description: [from the wine makers website] Colimoro Montepulciano d’Abruzzo is bursting with aromas of dried cherries accented by a hint of spice. Medium in body, this is a fruit-forward wine balanced by moderate acidity and soft tannins. Aged in large Slavonian oak casks for 6 months, this is an easy-drinking wine best enjoyed young with everyday meals.
The back of the bottle explicitly says it pairs well with pizza.
This wine has a really strong flavor in my opinion. It has a nice scent, very “winey” for lack of a better term. It is rather dry, and thus, bitter, but not bad. I enjoyed my first few sips. However, even though it is specifically to be paired with pizza and pasta I thought it over powered every flavor. We tried this first with the pizza and again, later, with some home made spaghetti. Still, too strong.
I did start out thinking this wine was pretty great. I had a few sips before I started eating and thought it had a pleasant flavor and that it was going to be a “whole bottle” kind of wine tasting. It wasn’t. I just had the one glass. I like to taste my pizza and this just didn’t afford me that luxury. Also, I felt it grew more bitter when paired with the food. So I had my 1 glass and was done, both times we tried this wine.
I think I’m going to find a nice chianti and try that with the pizza.