Every (mostly) Friday night, we eat pizza. I have to admit. . . it is
pre-t-t-y good. I thought I should share a few secrets.
Secret #1: Bread-maker.
I used to think that I didn't need one. Until I found mine at $30 and couldn't say no. I am in love - still. My favorite feature is that I can set my bread-maker so that my dough is ready at exactly the right moment. When I am at home, I can set it and know that in 1 hour and 40 minutes, I will have pizza dough. That frees my mind to concentrate on other important items. . .like my to-do list.
Secret #2: Chicago-style pizza. . .dough.
I follow King Arthur Flour's blog. One day, a while ago, they posted about Chicago Deep Dish Pizza. I tried it and fell in love. I altered their recipe a tad (I don't care for cornmeal so I sub extra flour).
Secret #3: My version of semi-homemade pizza sauce.
I'm not too keen on just going to the store and picking up any old pizza sauce - although that will do in a pinch, I agree. Over my short pizza-making career, I have discovered our favorite pizza sauce. It would probably be a little healthier than just a jar of pizza sauce. . .unless it were maybe organic pizza sauce.
Melodie's Semi-Homemade Pizza Sauce
2 cans of DICED tomatoes (I like the kind that were canned with basil, oregano, and garlic)
1 can of tomato PASTE
Red Pepper Flakes
1. Open all cans. Drain diced tomatoes.
2. Put everything into your food processor.
3. Process until smooth. Use and/or store.
Secret #4: Pizza stone.
My pizza in pictures. . .
|Pre-bake for 6 minutes @ 425 F|
|Add Parmesan Cheese|
|Bake for 13 minutes @ 425 F|
|All I can say is, "YUM!"|