For years we’ve had pizza night once a month. However, a lot has changed since I wrote about it in 2009. Here’s an updated version of how we do pizza night at our house.
One thing that hasn’t changed is that The Man of the House (TMOTH) makes the pizza. However, the recipe for the pizza dough has changed slightly. This happened when I got a different model of bread machine. My current machine does better with slightly less water in the pizza dough.
Bread Machine Pizza Dough – 2 Pound Machine
1 ¼ Cups water
1 ½ Tablespoons olive oil
3 ¾ Cups bread flour
1 ½ Tablespoons sugar
1 teaspoons salt
1 ½ teaspoons active dry yeast yeast
Follow the instructions that came with your bread machine in terms of what ingredients to add first. Use the dough setting.
Separate the dough into two balls. Let the balls of dough rest for at least 5 minutes. Then use a rolling pin to form two rounds of dough. Here’s one round of dough:
Then move the pizza crusts onto parchment paper.
At this stage of the process TMOTH puts his pizza stone into the oven and sets the temperature to 545 degrees. If your oven doesn’t go over 500 degrees, set the oven for about 5 degrees under its maximum temperature.
By the way, TMOTH did a lot of research before buying the pizza stone. He’s been really happy with it as it makes the pizza crust crispier. He says there’s no going back once you’ve had a pizza stone.
The sauce ingredients vary according to what we have on hand. In general TMOTH combines the following in a bowl.
- sauteed veggies like peppers, onions and garlic
- canned tomato sauce
- green onions
- even more garlic – Sometimes TMOTH will add additional garlic directly to the sauce.
Lightly brush olive oil on the crust to seal it. Then spread the sauce over the pizza avoiding the edges.
Cover the pizza with pepperoni. At our house we use lots and lots of pepperoni. It comes to about half a pound for both pizzas.
Next add fresh mozzarella . . .
Then add grated Parmesan . . .
TMOTH uses a special tool called a peel to move the pizza and the parchment paper onto the pizza stone.
Keep an eye on the pizza and watch for the cheese to melt. In our oven that takes between 6 and 8 minutes.
When the pizza is done TMOTH uses the peel to remove the pizza and parchment paper from the oven. Then he slides the pizza onto the cutting board and discards the parchment paper.
Another addition to the kitchen is a pizza cutter. It allows TMOTH to quickly and easily slice the pizza. It’s much better than the traditional round cutter.
Some pizza, a nice green salad and a glass of wine are the ingredients for pizza night at our house.