I am so excited to be back to blogging and all; but friends,
I am so tired my eyelids feel like they weigh ten pounds each.
My fingers want to fall off.
Oh and I think I could probably sleep for 24 hours straight if given the opportunity.
Please excuse my whiny self, but at the moment I am working two jobs that end up in a few days that exceed 14 hours a piece, and I have no idea how people manage it.
I’ve known friends who worked two jobs and seemed so with it, so put together….
WHAT IS THE SECRET?!
I NEED TO KNOW PEOPLE!
Is it more coffee? Is it 5 hour energy shots (ew)? Is it being AN ALIEN?!
All viable options, to be sure, but at the moment I am not an alien, nor can my body handle energy drinks or even more cups of coffee.
To top it all off, it seems only fitting that I had trouble being inspired for blog posts when I had all the time in the world, and now, with two jobs and no free time, I have tons of ideas for decadent, fun sweet treats and mouthwatering meals.
Well, now that I’ve released all my complaints to the universe (you hear them, universe?! YEAH I”M TALKING TO YOU!) I am ready to talk about this awesome cheese pizza and super easy pizza dough.
About time, right?
So I was wondering what would be a good way to showcase the homemade tomato sauce I made froom The Joy of Cooking, and though I have a huge tiny obsession with pasta, I stumbled across this “Rushed Pizza Dough” recipe in my Smitten Kitchen Cookbook.
Pizza dough in just about an hour? I’m game.
Though she does include both by hand and by stand mixer methods, I found the stand-mixer resulted in a tough, dry dough. Maybe my dough hook is just too hard core, but I really loved kneading the dough by hand. It doubles as both a stress-reliever and a much more forgiving method to dough-making.
Just one hour of rising time, then this soft and supple dough gets rolled out, covered in fresh and herby tomato sauce, followed by tons of fresh mozzarella cheese, and then into the oven it goes!
In just 10 minutes, out pops a pizza.
Oh, if only I could just make pizzas all day….
Actually I’d probably end up terribly fat but with some really impressive arm muscles, so maybe it’s best that I am working two jobs. 😉
This “rushed” dough is great in pinch when you are craving pizza; but I do think there are better options out there if you are willing to have an overnight starter. I will, of course, try out another pizza dough recipe and report back to you right here with all the sweet deats.
Note: Mom – that is not a typo. It means details. People totally say that, trust me. 😉
I’ll be back Friday with photos from my little foodie tour up in Portland, Maine.
Classic Cheese Pizza
Dough Recipe from Smitten Kitchen Cookbook
for the dough:
- 1/2 cup warm water
- 1 1/4 tsp active dry yeast (not instant)
- 1 1/2 cups flour, plus more for rolling
- 1 tsp salt
- olive oil, for coating bowl
for assembling the pizza:
- 1/2 to 1 cup tomato sauce, store-bought or homemade
- 1/2 cup mozzarella cheese, shredded (or more if you like!)
- Turn your oven up to 200 degrees (or a warm setting if you have it) for 5 minutes. Then, turn it off.
- Add water to large mixing bowl and sprinkle yeast over the top. Let sit for 5 minutes or until foamy. Add flour, followed by the salt, and stir with a wooden spoon until dough begins to come together. It will look sort of shaggy and rough but that is ok.
- Turn dough and any loose bits out onto a lightly floured surface and knead until it comes together and forms a smooth dough, about 5 minutes.
- Coat the inside of a large mixing bowl with olive oil and then place dough inside. Cover with plastic wrap and place in your oven (which you heated in step 1) and let rise for 30 minutes or until doubled in size.
- Once doubled, remove from bowl and roll dough out into a circular(ish) shape and about 1/2 inch thickness. You’ll also want to preheat the oven to 500 degrees once you start prepping the pizza.
- Once it’s rolled out to your liking, transfer the dough to a baking sheet sprinkled with flour and cornmeal. Top pizza dough with tomato sauce, using as much or as little as you prefer, followed by the mozzarella cheese.
- Once oven is preheated, bake pizza for 10-12 minutes or until cheese is bubbly and brown in places and the dough seems firm but not hard. If necessary, stick under broiler for just a bit (I did 30 seconds) for extra browning.
- Let cool sligthly, then transfer to plate or cutting board and cut into slices and serve.
Makes Approximately 1 large(ish) pizza
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain