It's been awhile, but I just had to share this homemade pizza recipe that I came across on Jen Hatmaker's blog. I've tried lots of pizza recipes and many have failed me for one reason or another. I'm just not good with dough. But this recipe I loved. and you have to make the sauce....such yummy, sweet sauce. Makes the recipe my favorite!
So without further ado, here's the homemade pizza recipe that you must make! I promise you won't regret it.
Homemade Pizza by Jen Hatmaker (see pictures and the recipe below on her blog)
Dough (2-3 hours before you are ready to make the pizza)
(It is so worth it to make your own dough. This is so easy, even a caveman can do it in his electric mixer.)
1 tsp active yeast (or half of a package)
1 tsp sugar
4 C flour
1 tsp sea salt
1/3 C olive oil
1 T honey
Sprinkle yeast in 1 1/2 cups of warm water with a tsp of sugar. Let it proof and bubble while you do the rest.
In your electric mixer (or a bowl), put in flour and salt and mix on low. While still mixing, drizzle in the olive oil until incorporated. Stir the yeast water and drizzle into the dough mixture while mixing on low. Add the honey. Let your mixer knead for around 4-5 minutes, or you can obviously do this by hand. (The fatal dough flaw: undermixing. If you knead it long enough, it will become pliable and smooth. Not enough and it is sticky and crumbly.) Drizzle a bit of olive oil in a clean bowl, put the ball of dough in and coat it all around, and cover the bowl with a damp towel for 2-3 hours to let it rise. I usually keep this near my stove where it is warm.
This whole thing takes 10 minutes.
House Sauce (1 hour before Pizza Time)
You know how much I abhor being dramatic (sarcasm font), but this sauce is LIFE. I make this once a week. I'll include the doubled recipe quantities, because if you aren't doubling your House Sauce to freeze for next time, I guess you just hate yourself.
1/2 C extra-virgin olive oil
1 T red pepper flakes
6-8 cloves chopped fresh garlic
28 oz can organic tomato puree*
15 oz can organic crushed tomatoes*
Some balsamic vinegar (I don't know...3 T?)
Sugar (this is to taste...I probably use 1/4 cup)
S&P
* First, a word about the tomatoes. I use Muir Glen, and there is really nothing you can ever say to make me change my mind. DO NOT GET SOME JANKY TOMATO SAUCE FROM THE BOTTOM SHELF. I am so serious. This sauce is only as good as the 'maters. Cento is a 2nd place brand if my store punks out on the Muir Glen. Fresh, homegrown peeled tomatoes are the Prom Queen of this recipe in the summer obvs, but how many of us are going to boil and peel 20 tomatoes when we could open a can? We are already making our own dough. Good lord, what do you want from us??
On low heat (LOW! If you burn that garlic, there is no point in living), put in the olive oil, red pepper flakes, and chopped garlic for 3-4 minutes until it starts to smell like Jesus' corner of heaven. Add everything else and - this is my least favorite part - whisk until all that oil is incorporated. This takes longer than I am happy about. I usually have to switch to left-handed whisking to get through it. #thestruggleisreal
Taste and adjust (I usually like more sugar than the average bear), but remember that this develops after cooking. Keep the heat low, cover, and let it bubble and simmer for at least an hour. Taste, taste, taste. A good home cook should be very familiar with Scorched Tongue Syndrome because evidently we cannot wait 10 seconds for our spoonful to cool.
Note: If you like your sauce a little thicker, make a quick slurry of 2 T of cornstarch whisked into a bit of water and stir it in at the end. It will thicken up the whole pot like magic.
1 week ago
