One of the reasons pizza restaurants do so well on Super Bowl Sunday is that pizzas are easy (and inexpensive) to make. Another reason is that they taste good.
Keep in mind that a good pizza starts with a good crust. Pizza dough — risen, punched down and shaped into ready-to-roll balls — stores well in the refrigerator or freezer, so you can always keep some on hand for a quick dinner.
This is a simple, light, general-purpose pizza dough. It’s best made in a mixer with a dough hook, but if you don’t have that, you can also make it in a food processor (with the dough blade) or by hand.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 10 minutes Total time: 8 hours and 10 minutes Serves:Makes enough for 2 pizzas
- 1/4 cup warm water
1 package active dry yeast
3 cups all-purpose flour
3/4 cup cold water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fine sea salt
In a small bowl, stir the yeast in the warm water and let proof for 10 minutes. Place the flour into the bowl of a mixer fitted with a dough hook. In a small bowl, combine the cold water, olive oil, honey and salt and mix well. With the mixer motor running on low, slowly pour the honey mixture in, then pour in the dissolved yeast. Process until the dough forms a ball around the dough hook. If it is sticky, sprinkle in additional flour by the tablespoon until it is easier to handle. Transfer the dough to a lightly oiled bowl; turn the dough once to coat with oil. Cover with plastic wrap and let the dough rest overnight (or at least 8 hours). Divide the dough into 2 pieces; roll each piece into a smooth, tight ball. Place on a floured plate, cover with plastic wrap and refrigerate.
Total time for this recipe includes overnight (or at least 8 hours) of resting time for the dough.
Click on link below for accompanying recipe, Black Olive and Market Tomato Pizza.
Per serving: 106 calories (percent of calories from fat, 17), 3 grams protein, 19 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 119 milligrams sodium.