Today's recipe comes from foododelmundo which is a blog assembled by a several adult siblings of a family. I think its a pretty awesome way for them to share their family's recipes with each other and all the rest of us too. Mary of foododelmundo.com happened to post this recipe. This pizza crust is not fancy. It is a good basic crust that can allow you to have a base point for adding herbs and cheese and whatnot. It doesn't have a strong yeasty taste. I must admit, I miss that. The lack of the yeasty taste most likely comes from the quick rise time. Alton Brown had an episode of Good Eats (The Dough also Rises) on Pizza dough and said that a slower rise time gave more yeast flavor. However, the first time I made this recipe the dough rose so quickly I put it in the fridge and it ceased to rise. Then it struggled to get to room temp and just didn't produce the desired puffiness. I retried the recipe allowing it to rise at room temp and it came up beautifully and turned out beautifully. Perhaps if you want more flavor, it would be a good idea to add a heated liquid that added flavor to the crust that served as alternative to tap water. Its just an idea. Another idea is if you want to add herbs, go ahead and add them in the dough when you first mix it. If you forget, sprinkle the herbs on the crust before adding your toppings and voila, flavor!
Today's pizza is just simple ham and pineapple. I cut the recipe in half so I could make one 14" pizza. I used 2 slices of ham, 1/3 jar of pasta sauce, 1 c. of mozzarella, and 1/3 c. pineapple tidbits. I sprinkled fresh rosemary and minced garlic on the crust. Then topped the crust with pasta sauce followed by cheese. I spread the ham and pineapple across the top and baked the pizza for 20 minutes at 425 F.
|Done in 20 minutes.|
Reaction: Fast. Thick. Inexpensive (Ingredients for one 14" pizza cost around $4.50. ) I wish the dough itself had a little more flavor but I would definitely say this is a good recipe. In the future I plan to add oregano, basil, rosemary and more garlic to the dough. Also I might try changing out part of the hot water for some other liquid and seeing how it changes the flavor. Hrmm root beer pizza anyone?
Looking for more weeknight pizza ideas? Check out Mel's post.
What makes your perfect pizza perfect?