Resolution Number 2

I went on my first "real" diet when I was a junior in high school. I do don't diets very well, or at least diets where you restrict this or that or the other. So, over the better part of the last two decades (yikes, that's a long time), I have tried to figure out balance, moderation, sacrifice, and where and when it is okay to splurge. I'm still working all that out and probably will be working on it for the next two decades as well. Bottom line is, I just like food too much and will never be a single-digit size. You wouldn't like me that way anyway, as anyone who knows me well knows that I get grumpy when I'm hungry.

I finally figured out last year that my go-to compfort food is pizza. New year's resolution number 2 is, "Eat better, eat less." So, I've been working on my own pizza making skills hoping in the process to 1. Produce a great pizza 2. Eliminate some of the extra calories that come with eating out 3. Enjoy the fruit of my labor and enjoy the time with my family 4. Develop a sense of satisfaction that comes from preparing food from scratch and saving some money. I think I've accomplished these things.

First recipe of the blog, Basic Pizza Dough. May it be a comfort to you and your family.

3 1/4 c. AP flour
1 T. sugar
4 t. instant yeast
2 t. salt
1 1/4 c. warm water, not more than 115 degrees
4 T. olive oil

Mix the flour, yeast, sugar, and salt in a large mixing bowl. Make a well in the center and add the warm water and olive oil. Mix and knead thoroughly until the dough clings together and cleans the sides of the bowl. Turn the dough out onto a floured work surface and knead for about 5-7 minutes, until the dough is smooth and soft. Dust with additional flour if the dough is sticking to your hands. Spread some olive oil around a large mixing bowl and place the dough in the bottom, turning to coat all sides. Cover the bowl with plastic wrap and cover with a kitchen towel. Set the bowl to rise in a warm place for about 60-90 minutes, or until doubled.

At this point, preheat the oven to 450. Punch down the dough and turn it out onto a work surface and knead for about a minute. At this point you can do many things with the dough. This last time I made it we divided it into 4 pieces. Let the dough rest for about 10 minutes and the roll out to make individual pizzas or calzones.

I bake on a pizza stone, but a cookie sheet works. For pizzas, just add the sauce and toppings and bake about 25 minutes until the crust is browned. For calzones, just fill half with your toppings and sauce, fold over and roll the edges to seal. Let me know if you want other options. I have a different dough recipe for deep dish pizza which is completely different, but not one that I would make individual pizzas or calzones with.

Sauce:
1 can (28 oz) crushed tomatoes
2 T. Olive oil
1 t. dried oregano
1 t. dried basil
garlic powder to taste
1/4 c. grated Parmesan cheese

Mix together and enjoy. We used leftover sauce for dipping the calzones.

A few notes:
1. I use yeast in a jar, not the packets. The jars are right next to the packets in the store and overall, cost less.
2. I mix the dough initially in my Kitchenaid stand mixer with the dough hook. When the sides of the bowl are cleaned by the dough, this is when I turn it out. Let it rest for a minute before kneading.
3. Canned, diced tomatoes will also work well for the sauce. Drain a bit of the juice and either run them in a blender or food processor with the other ingredients.
4. There is no shame in using a commercially prepared pizza or pasta sauce.
5. This is also very good if you use pesto as a pizza base.

Happy Cooking!

Let me know if you try the recipe and what your results were. I'd love to know.

Jac