Hi everyone! Not much to post since nearly 2 weeks of absence. Although, I did post my Pepperoni and Mushroom Pizza photo on facebook...which I have also been absent from for 3 months now. Wasn't a smart thing to post the pizza photos, since I didn't have it on my blog and it made it look like I just posted a 'random' store bought pizza.
I don't know about you, and how you feel about the 'follow' part on facebook...seems like I follow a lot of people, especially family relatives...ie. cousins, and close friends, but what I have discovered lately...duhh! (dummy me)...pondering over the fact that I have not gotten any feedback of my postings from any, or most of these close friends and relatives...I mean...what gives? I never stopped getting their latest 'tid-bits', photos of their kids mostly...their latest trips, etc. and I have always commented and 'liked'...so when I finally found out that they are NOT following me...I stopped following them...but not un-friending them, and at that point I gave up my interest in viewing what's going on out there. I discovered a totally new 'meaning' to my facebook page; just view what is being sent to my 'timeline' and keep 'liking' and commenting back to friends' that took the time to see my posts as well! So, that's that...getting back to my pizza!
It is really so easy to make your own fresh pizza dough by mixing the dough in a sturdy Kitchen-Aid mixer with a dough hook, or place the ingredients in a Bread Machine, and let it do its work. Just let the dough rise in a large oiled bowl, and the rest is so easy! I seem to be boring, but my favorite pizza topping is pepperoni, mushroom, and onions...although you can't see it all in the photo...it's in there!
MARTHA STEWART
Quick Basic Pizza Dough
- 2 packets (1/4 ounce each) active dry yeast
- 2 tablespoons sugar
- 1/4 cup olive oil, plus more for bowl and brushing
- 2 teaspoons coarse salt
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface
To
freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.
Note: This pizza is from half a batch...divide the dough in half, and wrap the other half in plastic wrap...freeze for another use, or make 2 pizzas with the recipe!
-
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
-
Whisk
sugar, oil, and
salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
After kneading the dough once or twice, let the dough rest on the floured board...and if you're not a practice 'pizza thrower'...just get a rolling pin and roll into a circle from each direction as dough gets more elastic and your can fit it onto the pizza pan.
As you carefully fit it into the pizza pan, you can brush olive oil, and sprinkle it with salt, pepper, and garlic powder (I also used hot chili pepper flakes). Let the dough rise a little longer, and you can form nice shapely rims around the edges.
Next, I saute my sliced mushroom, and onions just slightly. (nothing worse than topping pizza with raw sliced mushroom, and raw sliced onions)...and paying $18.99 for a large pizza...horrific idea!
Here's a little secret...I pre-bake my dough at 450 degrees F. for 7 minutes, (this assures you not getting a soggy finish) ...next, I spoon my tomato sauce, and topping on it.
I make my own sauce...no pre-cooking needed, just add the entire 28 oz can of your favorite sauce into a medium bowl, add some extra virgin olive oil, abt. 1/4 cup, salt, and pepper, a few fresh torn basil leaves. Now, you are ready to top the pre-baked dough...(seen in the above photo)
Bake for about 10 more minutes, and at the last process, add more cheese and top with pepperoni slices.
Pre-sliced pepperoni comes in a convenient plastic bag, sliced 'paper thin'...so you really just add them at the few remaining minutes of baking time, on top of the shredded mozzarella cheese.
Now, you are ready to finish baking with the pepperoni topping, for an additional 5 more minutes. Total baking time abt. 22-25 minutes, at 450 degrees F.
The finished product! Perfect pizza,
not overflowing with extra cheese, but you can add more for the last baking process if you like. Just the right amount of sauce and topping...enjoy!
...and some other photos to share!
My newest little friend, who lives with his family in our courtyard...in the coconut palm trees...comes to visit me every morning on my balcony, for his peanuts; I named him
Alvin!
Caught a glimpse of the lunar eclipse on the following morning...at 7:15 AM...missed it at night, on Oct. 8 before; too many clouds at night~ photo taken on our private beach, in Palm Beach, FL.
Notice the white streak in the sky? An airplane flying through the sky...how awesome is that?!
Finally, at 7:40 AM...this is how the sky and the ocean appeared!
Wherever one is at any given moment...we are seeking connection with the Divine~
A one hour walk in nature, refreshes the soul, and spirit; it gives you a new 'outlook on life'...knowing that it is helpful for your health, and makes you feel all new and refreshed. It sure is the most inexpensive exercise in your life, to make a difference!
My granddaughter Gabby and I decided to take photos of the sunrise...depending on the weather, which happened to be a lovely sunny and pleasantly warm Sunday!
As you can see, when I make some kind of dessert, it doesn't last long in my little beach apartment, and so far this week, my children, and grandchildren have been here almost every day enjoying the beach. School is starting soon, and they got the best week to enjoy the last week of sunshine, which we didn't have a lot of in the last month! As soon as the galette got cool enough to cut slices, Gabby just grabbed a fork and ate half of the yummy galette, all by herself. It was just too 'awesome' to let this moment pass, so I grabbed my camera...she just cautioned me not to take a picture of her eating, right there, while it was still on top of the stove cooling!
I used 2 ripe, but firm peaches to fill my galettes and let me tell you...the crust was so full, I barely was able to fold the dough over...but the dough is so perfect each and every time, and I mix it in my large food processor, just using 'pulse' and not mixing rapidly. The dough will actually form into a ball, and then you're ready to wrap it in plastic and press down to shape it into a disk...don't forget to refrigerate for at least one hour.
