If three weeks ago you would have shown me this picture my mouth would have started to salivate.
Pizza is one of my most favorite things and if someone asked if I could have gotten sick of eating pizza everyday I would have laughed. I started helping at a call center to get people to get out and vote. It was to last for three weeks. They were nice enough to buy us lunch each day. PIZZA! Oh at first I was in Heaven. I thought pizza everyday at lunch for three weeks. Whoo hoo!
Well I made it for 2 1/2 weeks. Yes that's all I could do. When they brought it in after that, I didn't even like the smell. To my amazement while everyone around me ate pizza I ate a banana. Not for health reasons mind you, I was actually sick of pizza. I haven't checked the scale yet. I am not brave enough. I thing I will eat bananas for lunch everyday before I do that. :) Will I ever eat pizza again? You know it. Just give me a week or two.
Below is a recipe of a homemade pizza crust I love. Recipe courtesy of Bobby Flay Try it out and let me know what you think of it. If you have a better one please share it. I would love to try yours. (Well in a few weeks that is)
Pizza DoughRecipe courtesy Bobby Flay
- Prep Time:
- 20 min
- Inactive Prep Time:
- 1 hr 10 min
- Cook Time:
- 2 (14-inch) pizza crusts
- 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.