Ninja's Homemade Pizza Recipe
- Olive oil
- Tomato sauce
- Mozzarella and Cheddar Cheese Shredded
- Thinly Sliced Mushrooms (But Only on 1/2 a pizza because Husband/Daddy will cry)
- Chopped fresh basil
- Pepperoni, thinly sliced
- Onions, thinly sliced
Special Stuff You Require!
- A pizza stone, highly recommended if you want your pizza dough to be crusty like your Husband.
- A flat baking sheet
- A pizza wheel for cutting the pizza, which is not required just recommended.. Makes cutting the Pizza SO much easier!
What Ya Gotta Do!:
Creating The Masterpiece That Is Pizza Dough:
Honestly? Since I don't have a heavy duty mixer or any of that fun stuff I usually buy the prepared dough at the grocery store. It's already made and just ready be rolled out. Saves the trouble of making it yourself and gets dinner on faster. If you prefer to make your own dough then go on ahead and find a pizza dough recipe to use. I'm not stopping you, just jealous at all the time you have!
Making The Artwork Of Pizza:1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Follow the Directions on your dough package. Or if you chose to make your own follow the recipes for preparing the dough. Again, I commend your ambitious nature.
3 Get your favorite toppings ready. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way and then you will end up with mushy crust EWWW. About a third of a cup each of tomato sauce and cheese would be fine for one pizza.. (This coming from someone who could eat a brick of cheese in one sitting so trust me) One to two mushrooms thinly sliced will cover a pizza, so don't over do it and Prep too much!
4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. This is usually universal no matter what kind of dough you use. But again, check the package directions or use your recipe for any dough prep.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. You can Repeat with the second ball of dough.
6 Lightly sprinkle your flat baking sheet with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place the toppings you want on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot, trust me I learned this the hard way!). Gently shake the baking sheet to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the baking sheet and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
I will be serving this with Garlic Bread and A Salad!