Test Your Pizza Peel
Pizza recipe from the Better Homes and Gardens® test kitchen for use with the pizza peel project featured in issue 150 of WOOD® magazine.
- 2-3⁄4 -3-1⁄4 cups all-purpose flour
- 1 package active dry yeast
- 1⁄4 teaspoon salt
- 1 cup warm water (120-130° F)
- 2 tablespoons cooking oil or olive oil
- One 15-ounce can pizza sauce or one 10-ounce container refrigerated Alfredo sauce
- Desired toppings, such as 6 ounces pepperoni slices, 1 pound bulk Italian sausage or ground beef, cooked and drained, or 2 cups diced cooked ham; plus 1 cup sliced green onions, sliced pitted ripe olives, sliced fresh mushrooms, chopped green sweet pepper, thinly sliced Roma tomatoes, and/or quartered artichoke hearts; and 2-3 tablespoons snipped fresh basil
- 2-3 cups shredded mozzarella cheese (8-12 ounces)
- For crust, combine 1-1⁄4 cups of the flour, the yeast, and salt in a large bowl; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide the dough into three pieces. Cover; let rest for 10 minutes.
- Meanwhile, place a baking stone on a rack in the center of your oven. Preheat oven to 450°F. (The stone needs to be heated while the oven preheats. Otherwise there is a risk that the stone will crack.)
- Sprinkle your work surface with a little flour. Roll or pat one portion of the dough into an 8-10" circle. Dust the pizza peel with cornmeal, then transfer the pizza to it. Add desired sauce, toppings and cheese. Using the pizza peel, transfer the pizza to the hot baking stone. Bake 10-15 minutes depending on the thickness of your crust. Repeat with remaining dough and toppings. Makes three, 8-10" pizzas.