My 'Award' Winning Pizza for #Twelve Loaves September

Does it seem like I'm the only 'oddball?'...seriously! I do everything differently than the other fellow food bloggers. I'm so 'lame' when it comes to joining a group, or even linking up something. Not consistent, and certainly always falling behind schedule. I did try to link up last week with my Cheddar Cheese bread for Lora's #Twelve Loaves September, which required a cheesy bread, but did not know that pizza applies...and I did make my own dough this time with the most amazing yeast from RED STAR, called PLATINUM!

linking to:#Twelve Loaves September @ Cake Duchess
              Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
              Full Plate Thursday @ Miz Helen's Country Cottage
              Thursday Favorite Things Blog Hop @ Katherines Corner

...again, I chose to be alone...needed some quiet time to 'reflect'. Not exactly a holiday dinner; since it was Rosh Hashana Eve! My daughter had a beautiful celebration at her house with their best friends and family, and I was just not in the mood for more work in the kitchen, so I did not join!


I'm so unlucky with yeast, even though it has the proper dates for the expiration...somehow I tend to mess it up. The last time I know it was too hot water, that I added the yeast to dissolve. This time I made sure that the water was slightly warm, and it worked! (sorry, no photos of my step-by-step direction, was not going to use this post)

I am so overly critical of getting a good crust for my pizza, that I'm so picky when it's home made. For me, it has to have a good rim, and it has to be baked just right...actually, pre-baked which I strongly prefer, in order to get a good crunchy crust, not to have it soggy, or greasy, and WORST, underdone!

I have a few really good pizza dough recipes, including a whole wheat dough which is softer, than the regular unbleached white flour pizza dough. We prefer the traditional dough, and this recipes is so easy...so basic, saved from 1998 Gourmet magazine, which I am happy to share with you!

Basic Pizza Dough

For a 12-inch pizza

1 packet of Red Star Platinum dry yeast,
or your favorite (abt. 1-1/2 teaspoon)
2/3 cup warm water
2 cups unbleached all-purpose flour
(I used King Arthur)
1 teaspoon salt
olive oil for the bowl

Sprinkle the yeast over the water. Let stand 1 minute, or until yeast is creamy. Stir until the yeas dissolves.

In a large bowl, combine the 2 cups of flour, and the salt.

Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

(you can skip all this process, by adding all the ingredients in a bread machine, on DOUGH setting, and let the machine do the work for you)

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1-1/2 hours.

Punch down on dough, and flatten with your fist. Spray your pizza pan with a non-stick cooking spray. If dough is sticky, you can add a little more flour, just do not knead any longer. Cover the dough with a dish towel and let it soften, to expand for an additional 30 to 45 minutes. At this time, you can stretch the dough all the way to the rim of the pizza pan. Lightly spread olive oil on the dough, and pre- bake for about 10 minutes, in a 425 degree F. oven on a pizza stone (preferably) to assure a good crusty dough.

At this time, you can leave the dough to cool down, and use for later, or proceed with your favorite topping for the pizza, to bake for an additional 10-15 minutes for the sauce, to set and the mozzarella cheese melt and slightly brown.
I strongly recommend a good quality pizza sauce, such as Dei Fratelli which is a superb quality. Just be sure to add to a small bowl, and stir about 1 to 2 Tbsp. olive oil and your favorite spices. (I used an Italian brand, a gift from Italy by Lora)

For a fresh mushroom, sliced red onion, and pepperoni topping:

Saute about a handful of fresh sliced mushrooms along with sliced red, or regular onions, just slightly...set aside.
In the meantime, spread the pizza sauce, thin, or thick on the pizza, not quite to the outer rim. Sprinkle with shredded mozzarella, divide the mushroom mixture, and bake for 10 minutes. For the addition of the pepperoni slices...make sure to add the pepperoni slices at the last 5 minutes, (otherwise they will shrivel up and dry out!)
Leftover pieces of pizza can be reheated, or eaten cold (which I love)...the next day...Enjoy!

So there, you have a perfect 'Award' winning pizza, made with love, and Red Star PLATINUM yeast!
BTW- I still have to post my awesome Fresh Tomato Tart recipe, for the next post...just remind me, if I forget. xo

Join Lora, Barbara and Jamie with the #TwelveLoaves baking project!

 The month of September is about bread and CHEESE! Who doesn't love bread and cheese? You could make a quick bread or yeasted bread (muffins, scones-PIZZA)and link up to the girls. I attached Lora's link for you to see the pretty pull-apart bread she baked.