Mommy, I wannnnt pizzzzzza!

| June 12, 2007 | 5 Comments


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.

Basic Thin Crust Pizza Dough
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.

Category: Mama's baby, pizza

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

Trackback URL | Comments RSS Feed

  1. Nick says:

    The pizza looks delicious. Personally I like a little char on my pizza crust.

    Incidentally, there might not be anything wrong with your baking stone; I bake a loaf or two of bread on mine almost every week, and I noticed that it was gradually getting darker. I found something in the papers that came with it that said that the stone, being porous, will become seasoned as it is used, sort of like cast iron.

  2. Patti says:

    our baking stone is all discolored ~ but I prefer to think of it as well seasoned

  3. gary says:

    I have been making my own pizza dough for several years after a lot of trial and error. I recommend no bread machines. Use at least a tsp. of sugar in the recipe. Quick proof the yeast in 110 degree water. Overnight rising for at least 1-2 days greatly improves the flavor.
    My baking stone is very discolored, too. It doesn’t affect the flavor in any way. Do you have a wok for stir frying? Isn’t that discolored? Same situation, so don’t give it another thought.
    Cheers!

  4. gary says:

    Oh, and king arthur flour is the best.

Leave a Reply

Your email address will not be published. Required fields are marked *