Monday, 4 March 2013

Best Pizza Crust and Sauce Recipes Ever!

Back in December, 2011 I posted my recipe for pizza and pizza sauce but I had a request for it again, so I thought I'd repost, including a picture I snapped last week (for easy pinning!).   I've also modified the recipe slightly since last posting, so here it goes....

Premium Pizza Crust - adapted from
1 1/2 tsp yeast (I use quick rising)
1 1/2 cups warm water
3 1/2 cups flour (approx)
1/2 tsp salt

In your KitchenAid bowl, dissolve yeast in the water and add 3 cups of flour along with the salt. You will likely need about 3 1/2 cups flour in total (this is always different depending on the altitude and humidity of where you live). Basically continue adding flour until the dough starts to pull away from the sides of the bowl. If kneeding by hand, until it is smooth and barely sticky. If you add too much flour it gets too heavy - I'd rather err on the side of too little, cause you can always add more when rolling it out later.

If you're using "slow" yeast, allow the dough to rise in a greased bowl, covered with a towel, until doubled in size (about 1 hr).

But if you're using quick rising, you can immediately turn dough out onto a lightly floured surface, divide into two equal pieces and allow to rest for a couple of minutes.

Put pizza pan in the oven and preheat both to at least 450F.

Meanwhile, prepare pizza toppings and roll out dough into the size and shape of your pizza pan.

When oven and pan has finished preheating, carefully remove the pan, spray it with Pam and sprinkle with cornmeal (in my opinion, the perfect way to get a non-sticky yet non-soggy crust), carefully place dough on top of pan, spread with Exquisite Pizza Sauce and desired toppings and sprinkle with paprika (secret from working at a restaurant that served pizza). Bake at 450 (or higher) for about 15 mins (or less, if you baked it higher). Let pizza cool for a couple minutes before cutting and serving.

Exquisite Pizza Sauce - adapted from
one 6oz can tomato paste
6 fluid oz warm water
1 tsp minced garlic (or 1/4 tsp garlic powder)
1-2 tsp honey to taste (or sugar)
3/4 tsp onion powder
heaping 1/4 tsp oregano
heaping 1/4 tsp marjoram
heaping 1/4 tsp basil
1/4 tsp pepper
1/8 tsp cayenne pepper
1/8 tsp dried red pepper flakes
salt to taste (optional)

Basically, combine all ingredients and allow to sit for about 30 minutes to blend flavours.

You can substitute one 12oz tin of tomato sauce (no salt added) instead of the paste/water if that's what you have on hand.  Whatever's on sale right?!

The original recipe called for 3 tbsp grated Parmesan cheese, and though I do like it that way as well, I didn't taste a noticeable difference when I tried it again without it and it's healthier without it, so I just leave it out.

I didn't have cayenne pepper, so I doubled the red pepper flakes instead.

If you love it as much as we do, you can multiply all the dry ingredients by 8 and put in a jar labelled "Pizza Spice" and simply add 2 tsp to the sauce and honey when every time you make it. Easy as pie - pizza pie that is! ;)

What I often do is make a double batch of the pizza dough, then make 2 large pizzas (one with stuffed crust) and the use the leftovers to make pizza wheels for school lunches.

To make stuffed crust pizza:  it's very easy actually.  Just roll out the dough larger than your pan, place shredded cheese along the edge of pan and fold the extra dough over the cheese to cover it up.  Voila, stuffed crust!  (Picture at the top of this post is stuffed crust personal pan sized pizzas)

To make pizza wheels: simply roll out the dough, spread on the sauce, top with favourite toppings and cheese, roll up and cut like you're making cinnamon buns, allow to rise and then bake at 375 for about 20-25 mins.  Once cooled, you can throw them in the freezer for quick school lunches.


1 comment:

LaughingLady said...

Ooo, I really like that pizza wheel idea. Brilliant!


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