Thursday, November 24, 2011

Lisa’s Pizza (Dough)

Most pizzas are all about the toppings!  This recipe, however is all about the dough.  This is a fun, unusual recipe that you will love.  I don’t know where it came from other than my mama.  She used to make it for me when I was a kid, and yesterday I pulled it out again… I don’t know how I forgot about it for so long because I think this will become a new old favorite!

Ingredients:

  • 3 cups of flour                        
  • 1 tsp sugar
  • 1/2 tsp salt                          
  • 1 1/2 tsp active dry yeast
  • 1 1/2 tsp dried basil                 
  • 1 cup tomato juice (warm)
  • 3/4 tsp cayenne pepper                
  • 1/4 cup olive oil
  • Tomato/marinara/pizza sauce of choice
  • Cheese of choice, I use mozzarella
  • Toppings of choice

Steps:

  1. Stir sugar and yeast into warmed tomato juice and place in warm, draft free place for
    5 minutes.
  2. Combine flour, salt, basil and pepper in a bowl. 
  3. Combine olive oil with tomato juice mixture and stir into flour mixture.
  4. Turn out onto lightly floured board and knead until smooth and elastic (5-10 minutes).
  5. Cover with towel and let rise in a warm place to double its size (about 1
    hour).
  6. Punch down and pat into a greased 12 inch deep dish pizza pan.
  7. Let rise for about 30 more minutes covered with a towel in a warm place. 
  8. Preheat oven to 475 F.
  9. Brush pizza lightly with olive oil. 018 (640x425)
  10. Top as desired. 020 (640x425)
  11. Place pizza on bottom rack of oven and bake for 5 minutes.
  12. Lower the temp of your over to 400 F and bake for 25-30 minutes or until crust is golden.025 (640x425)

Timing: Because of the cayenne pepper crust, I would wait until 1 year to introduce.

Difficulty: 3 out of 5, its not that hard, but I am always nervous about how much the dough “rises”.

Miscellaneous:

  • You can also make this with whole wheat flour without sacrificing flavor, but you must make it with a little less flour.  I recommend first making it with white flour so that you have an idea of the dough’s consistency.
  • It is very important that you put the dough in a WARM place.  I put mine on the radiator.
  • I make this on a baking stone, not a deep dish pizza pan, and it works fine.
  • I also find that it does not need to cook quite as long as the instructions say, but I know that each oven is different.

Epicutie Rating: Yummy in the Tummy! ----See right side of the page for descriptions

She gobbled it right up that day and the next! Hooray.

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Also, don’t forget about our fundraiser for Kai!  For a donation of ANY AMOUNT (even $1), you can be entered to win a 13 cup Kitchen Aid Processor!  For details, click here:

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About the Authors

This blog was started by two Babywise pen pals to document our adventures in high chair manners, making our own baby food and doing our bests to raise happy, healthy, thriving little ones!

Epicutie #1

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Little Joy at 2 years, Sept 2012

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Little Frances

Epicutie #3

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Little Asher at 11 months, Sept 2012

Epicutie #4

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Little Elizabeth, July 2013
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  • Somewhat yummy: Epicutie seemed to somewhat enjoy the food at first, but seemed to like it less with subsequent bites
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  • Confused: Epicutie rejected the first bites, perhaps due to texture or strong flavor.
  • Sour Puss: Epicutie gave a sour face indicating she did not like the food. However--if at first you do not succeed, try, try again!

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