Pizza Dough 2

For years I used the same pizza crust recipe, and while it is a good recipe, I became dissatisfied with it because it wasn't chewy. I wasn't sure how to fix this until one day I was watching a movie about two chefs. The one was an Italian chef and he made some pizza crust that used eggs as an ingredient. The lights went on in my head and I decided to try it. I found one with eggs and made some adjustments to the rest of the ingredients, adding some and substituting others, and it worked and I was pleased with the results of a chewier crust that seemed a bit more like what a pizza crust was meant to be. I've been using this one now for a while and really like it. I like it very thin-

- and I always make extra ones and pre-bake and freeze them for a quick, easy meal when I'm feeling lazy or rushed. Most times I also have prepped sausage and homemade bacon bits in the freezer along with some shredded pizza cheese, too. And most of the time I have deli ham and pepperoni in the fridge for lunches. So it really does go together quickly. Our two current favorites are Meat Lovers and Sweet Baby Ray's BBQ Chicken Pizza with fresh pineapple.

 BBQ Chicken w/Pineapple

 

Meat Lovers

 

Ingredients:

2 eggs

1/3 cup sugar

2 teaspoons salt

2teaspoons garlic and herb seasoning

2 teaspoons dried oregano

¼ cup grated Parmesan cheese

¼ cup olive oil

2 cups milk

2 cups water

¼ cup instant yeast

10 cups all purpose flour

 

In a mixer bowl combine the first 6 ingredients and beat well. In a medium sized saucepan combine the oil, milk, and water. Heat to 110° then add the yeast. Add the milk mixture to the sugar mixture. Add flour till it isn't real sticky anymore and then I like to get it out of the mixer and knead it by hand on a floured surface adding just enough of the flour until it is smooth and elastic and doesn't stick to my hands. This makes approximately 4 - (1.4lb) and 1 - (12 oz.) crusts. Divide and roll out to desired thickness and place on prepared (non stick sprayed) pizza pans. Pre-bake for 5 minutes at 350° or top with preferred toppings and allow crust to rise for a bit and bake at 400°-425° for 15-20 minutes.

Tonight I think I'll take advantage of the two crusts that I froze last week. The weather is a bit dreary and I have errands to run today and I know no one will complain about pizza. ☺ Sometimes you have to do yourself a few small favors, eh? Have a wonderful day!

 

♥Be Blessed!♥