Will LOVES pizza. It is quite possibly his all-time favorite food, though he is still a little young to say for sure. Nonetheless, whenever I ask him what he wants to eat for dinner, the answer is usually pizza (or, as he says it, peet-za).
Knowing that my husband would be working tonight, I decided pizza would be our dinner of choice. At first I was just going to order a pie from our favorite place here in town, but then at work I started thinking about how easy it is to make. Even the dough is a cinch in the Breadman. So, after my doctor’s appointment today, I came home and threw the ingredients into the bread machine. I was reading through my go-to pizza dough book, The Best Pizza is Made At Home, when I noticed that this recipe actually makes enough for two 10-inch pizzas. So, I made sure to separate the dough and refrigerate one portions – yea for an easy dinner later.
Unfortunately, there were a few minor disasters on the way to the table. For one, the pizza stone developed this bizarre burnt section (it had appeared clean when I put it in there) leading me to believe that someone forgot to wash it last time. That’s the only explanation I can think of that makes any sense. Anyway, now I will be replacing that.
Onward and upward, I decided to use a nonstick baking sheet instead. No problem. Except that I let the pizza cook for about 5 minutes too long (Will was in the bath!) and it burned a bit on one side. Fortunately, it wasn’t ruined, just overcooked. And Will still enjoyed it.
To cook this pizza, top as desired and cook for 12-18 minutes in an oven preheated to 500 degrees. Let cool slightly before cutting.
yields enough for 2 10-inch pies
2/3 cup lukewarm water
1 tbsp olive oil
2 cups bread flour
1/4 tsp kosher salt
1 tsp active dry yeast
Combine all ingredients in the bowl of a bread machine in the order listed. Set to dough (or pizza dough, if you have it) cycle. When it’s complete, divide and mold into pies. Freeze any unused dough.