Monday, October 27, 2014

Pizza Crust, a recipe

I had a brief pizza crust crisis yesterday. I had planned for us to make our own pizza at youth group, but my cookbooks are now divided between two houses and the pizza crust recipe was in Omaha, not Lincoln. I did some research, and this is my working version of pizza crust. 

Stir one package of yeast into one cup of warm water. 
Add some honey, and let sit a bit.
Remember to turn on the oven, probably to 400 degrees. 
Stir in 1/2 cup flour with a fork. 
Add a tablespoon of olive oil.
Add another 2 1/2 cups flour, perhaps a cup at a time. 
When stirring doesn't seem to work any more, start kneading the dough.
Stop kneading once the dough seems elastic-y. 
Shape dough into a lump, set in a bowl in the back seat of your car, where it will remain while you do your errands. This works best on a warm, but not scorching, day. 
A couple hours later, divide the dough into two parts, spread out onto a pan (check to be sure baking sheet fits into your oven)(sadly, not all baking sheets you find in the parsonage actually fit in the oven).
Bake about 7 minutes, enough to get the dough to a place it won't absorb all the tomato sauce while you continue baking. Proceed with topping pizza, and bake about 10 minutes, maybe more depending on how reliable the temperature setting on your oven really is. 

The petunias and snapdragons on 33rd St are holding up well this fall. I like mixing peach and pink together in planters.

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