Me, Myself & I: Pizza Friday

When we were younger, my mom used to go to the Bun Master on Topsail Rd and buy single pizza bases so we could make our own pizzas. I loved that. We could put whatever we wanted on them and they always tasted great. Then, the Bun Master closed, or we grew up and we didn't do it anymore. Until now.

In our house, Friday night is pizza night. Sometimes, we get pizza from the local pizza place, but the majority of the time we make our own. When we do make our own, we make individual ones so we can have whatever toppings we want. Even Charlotte puts on her own toppings and it makes it just that little bit more yummy.

Up until recently, I used to buy the packet of pizza flour you can get that you just add water to. It makes pretty good pizza. Once I decided I wanted to cut down on my wheat intake, I decided to try making my own using spelt flour. I had made my own dough in the past but with having to consider rising time, it wasn't practical after a long day at work and with us all hungry for food. Being on Mat leave, I have a little more time.

The recipe I use is from my Kitchenaid mixer cookbook. It's very easy to make and the dough is awesome. The directions are for a Kitchenaid mixer or something similar but I'm sure it would work without a mixer too. I actually make two batches. One with white flour and the other with spelt. The recipe makes a lot of dough so once I have our three pizza bases ready, I freeze the rest for the next week. I figure once I'm off mat leave I can do the same thing. Even make the dough the night before and refrigerate until the next day.

Ingredients:
1 package of active dry yeast
1 cup of warm water
1/2 tsp salt
2 tsps olive oil
21/2 - 3 1/2 cups flour (I actually find I only use about 3 cups in all)
1 tbs cornmeal (I don't use this)

Directions:
Dissolve yeast in warm water in a warmed mixer bowl. Add salt, olive oil and 2 1/2 cups flour. Using the spiral dough hook, mix on speed 2 for 1 minute. Continuing on speed 2, add remaining flour 1/2 cup at a time. (Again, I only use about 1 cup more. I find adding the last 1/2 cup makes the dough too dry). Mix for about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer. Place dough n greased bowl, turning to grease top. Cover. Rise in warm place, free of draft, about 1 hour or until doubled in bulk. Punch down.

Brush a 14-inch pizza pan with oil. sprinkle with cornmeal. Press dough across bottom of pan forming a collar around edge to hold toppings. Once toppings added, bake at 450 for 15-20 minutes.

Side note: As we each have our own individual pizzas, I use my large cookie sheet and put all three on one greased sheet. I then bake according to the directions, but I don't usually bake for that long as again, we all like them baked in a certain way.

As far as toppings go, there is no limit. Having individual ones means in addition to what we all like, Andrew can have his pepperoni, Charlotte can have what she likes and I can have all the hot peppers and crushed red peppers as I want. Mmmmmm good.