Cheat Brick Oven Veggie Pizza
Okay. So I've mentioned many times that I wish I had a food or fashion blog. Even though I've been working on my photogenic skills, they are very far off from the level that anyone needs an entire website full of my face. Food isn't my strong suite either. After two years of blogging I have posted a total of THREE super easy recipes.
Gumbo.
Chicken Milanese. And
Jalapeno Poppers.
Guess what? It's time for one more!
Pizza Dough
- 5 1/4 cups Flour
- 2 tsp Salt
- 1 1/4 tsp Yeast
- 2 tbs Olive Oil
- 1 tbs Sugar
- 2 1/4 cups Water
1. Dissolve yeast and sugar in the warm water for 5 minutes. Then mix all ingredients together using a paddle hook to form a coarse, sticky ball.
2. Let the dough rest for 5 minutes, then mix again for one minute to make a smooth, tacky ball of dough. Transfer the dough ball into a greased bowl and let rise for 2 hours until doubled.
3. Preheat oven to 500
°.
Yep. 500 baby. We're cheating, but we still need those brick oven temperatures! Cut the dough into four even balls and stretch them out onto the bottoms of lightly greased cookie sheets. (See below)
4. Cook dough on sheets for 4-5 minutes and then remove from oven and pop any air bubbles. Cooking the dough without any toppings stops the pizza from getting soggy, adds a great crunchy crust and makes it easier to spread on the sauce!
7. Cook the pizzas for 10 mins at full 500 ° or 15 mins at 350 °. The top of the dough doesn't turn a golden brown to let you know when its done, so you need to watch the vegetables and check the bottom of the crust every once in a while.
