Wednesday, September 05, 2012

Pizza Two Ways : Take Two

This picture doesn't do this pizza justice.  It was so good.  Both sides were, can't stop eating it, reaching for just one more nibble, oh-look-at-that-piece-wasn't-cut-straight-I-am-only-cutting-off-that-sliver-to-balance-it-out delicious.
I went with a thinner crust this time and browned up a bunch of Italian Sausage and then topped it with a whole ball of fresh mozzarella cheese.  All very good decisions I must say!  On one side I added red onion, spinach, and dollops of ricotta favorite.  I left the ricotta off of one corner but I found out that it was an unnecessary step...the kids liked it with as well as without.
Sausage, Spinach, and Ricotta Cheese Pizza

for the dough (makes enough for two pizzas):
3 3/4 cups flour
2 1/2 t active dry yeast
3/4 t salt
3/4 t sugar or honey
1 1/3 cups water, room temperature

Mix flour, yeast, salt, and sugar in a medium bowl.  Add water and mix with a spoon until blended.  Cover the bowl and let rest at room temperature until doubled, about 2 hours.  Divide the dough into two portions.  

I like to sprinkle a bit of cornmeal on my sheet pan and then place the dough on top and press down with my hands.  This dough is meant to be thin and it takes a bit of elbow grease to get it stretched across the entire pan.  Keep working at it until you get it this and uniform.  Then spread your favorite sauce, cheese, toppings, and more cheese before baking at 500 degrees until cheese is melted and crust is browned.

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