This recipe is a family favorite around here. The pizza crust is incredibly versatile – you can top it with just about anything your heart desires. I’ve been serving the Caprese Pizza lately because it’s meatless so it’s a perfect Friday night dinner solution during Lent. I know some people practice ‘Meatless Mondays’ – this recipe would fit in nicely with that program too.
- 1-1/2 cups King Arthur Italian Flour
- 1-1/2 cups all- purpose flour
- 2 teaspoons yeast
- 2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1 tablespoon King Arthur pizza dough flavor (you can sub 1 T grated Parmesan mixed with Italian seasoning)
- 1 tablespoon dry milk
- 3/4 cup + 2 tablespoons lukewarm water
- 2 tablespoons olive oil (you may want to add more, but start with 2 tablespoons)
Combine all ingredients in bowl of mixer, starting with dry ingredients. You can use 3 cups all purpose flour if you don’t have the Italian flour available. Mix with dough hook attachment for 5- 10 minutes until dough is slightly sticky to the touch and just a little bit shiny. It should be stickier than bread dough. Cover and let rise for about 1 hour. Coat hands with olive oil and pull out half of the dough. On greased aluminum foil gently stretch dough into approx 12 x 12 square. Do the same with the other half of pizza dough. Cover with white kitchen towel for 25 minutes. Pre-heat oven to 450 Fahrenheit with 2 pizza pans in oven.
After 25 minutes, remove pizza pans and transfer crusts, foil and all, onto pans. Bake in oven for 6 minutes.
While crusts are baking, assemble toppings:
- 20 ounces fresh mozzarella, sliced thin
- 1/4 cup olive oil (I add a dash of garlic oil for a little extra flavor)
- 1 tablespoon shredded Parmesan
- 4 sliced tomatoes
- fresh basil
- salt & pepper to taste
After removing half baked crusts from the oven, use basting brush to spread the olive oil and parmesan mix evenly between the two crusts. Then add the mozzarella followed by tomatoes. Top with fresh basil. Add a little salt and pepper before placing back in the oven to bake for 8-10 minutes.
Remove the delicious pizzas from oven and let them sit for about 3 minutes. Then slice them up, drizzle with a little balsamic vinegar and serve. This is so easy, fairly inexpensive and completely delicious. The crust can be used for almost any kind of pizza. I like to top it with a little BBQ sauce, shredded chicken, bacon, jalapenos and mozzarella cheese too. You can’t go wrong with just a regular old pepperoni with red sauce.
Try it – you’ll like it!