Before I tell you about this awesome pizza, let me say how happy I am that we were able to finally purchase new bowls to replace those damn Christmasy ones. You may not give a hoot and you probably don’t and that’s fine but I am relieved that I will no longer have any pictures of that dreaded, ghastly bowl. Here is the new one. *deep contented sigh*. It’s the simple, little things.
Now we can move on to more important business like this pizza I baked last weekend. I have never had pizza with brie and let me tell you, it works. Three of my favorite things all in one place–mushrooms, caramelized onions and cheese!
First we start with the pizza dough. I have tried several different recipes. In fact, the day I made this, I found a recipe for a pizza dough using 2 different kinds of flours, one of them semolina and there was beer. Now, ahem, instead of gradually adding the flour like I normally do and should have done, I dumped in the amount it called for in the recipe and it became a shaggy, rough mess. So I pouted a little, covered it, let it rise and decided I woul make my Mama’s pizza dough recipe because I knew it would not disappoint. Easey, peasey, straightforward and pretty quick. What I love about this dough is that it is very manageable and spreadable. If you have all your ingredients prepared and chopped while the dough rises, all you have to do is spread it out, place it on a pan sprinkled with cornmeal or flour and add the toppings. Stick it in the oven and you are all set.
My Mama’s Pizza Dough Recipe
2 cups flour
1 tbsp yeast (I use SAF Instant Yeast, which I purchase at Amazon)
3/4 tsp salt
1 tsp sugar
1/4 cup plain yogurt (I use Dannon whole milk yogurt. You can use lowfat. I have never tried it with Greek yogurt but you are welcome to try)
1/4 cup canola oil
As much lukewarm water as it takes until the dough is soft, moist and springs back when you touch it
Preheat oven for 30 to 45 minutes at 450 or 500 degrees F with the baking steel/pan in the oven. It is not necessary to proof the yeast but you can go ahead and do that. I’m lazy and just throw it all in 🙂 Place flour, yeast, salt and sugar in a mixing bowl and, using a hook attachment, mix on low until combined. Add yogurt and canola oil and mix. It is important to slowly add the lukewarm water until you get a dough that is soft and moist. Poke a finger in there and if it springs back, you are good to go. Let it rise for an hour and use right away. Spread out with your fingers. Do not use a rolling pin.
Recipe slightly adapted (or rather forgot to add ingredients because I am a hot mess) and taken from two of a kind