First off, Happy New Year everyone! Hopefully no one over did it over the holidays? I tried my best and didn’t eat too too much.
Of course, my older son’s birthday was just after the New Year, and my mom had bought us a Yule Log to have for Christmas (it was so amazingly good – why do I bake??), so my son asked if I could get him another one of those for his birthday. My husband tried, but they were all sold out. So I whipped up my version of a Yule Log for him. It was a chocolate sponge, filled with a strawberry sauce and mousse cheesecake, covered in a chocolate ganache. It was so good we might actually have it again next Christmas!
Starting this week, we are all finally back to work. So I’m trying to get easy dinners on the go, so when my husband comes home from work, dinner is only minutes away. Otherwise, if it still takes over an hour for dinner by the time he gets home, we’re not eating until almost 8 at night, and that’s just too late to eat dinner. Though I will admit we’ve done that in the past. I’m trying to get better organized.
This is the recipe i’ve been using for a couple of years, and for some reason I don’t make this nearly as much as I should as it is so completely easy to do.
Start by measuring out your warm water (105 to 115 degrees F) and 1 Tbsp. Active Dry Yeast in the bowl of your stand mixer, with about 1 Tbsp. of honey. Mix that together and let sit for a couple of minutes to start to bloom.
Once the yeast has started to bloom (you see it start to foam up), add in the 2 Tbsp. olive oil, 3 cups of All Purpose flour and 1 1/4 tsp of salt. Turn your stand mixer (using the dough hook) to speed 2 for 3 minutes, then turn the speed up to speed 3 for a further 4 minutes. The dough should be nice a smooth at this point.
Place the dough into a well greased bowl, turning it over to coat with the oil, cover the bowl in plastic wrap and place in a warm spot for anywhere from 30 minutes to an hour, to double in size.
Once the dough has doubled in size, divide the dough into smaller portions (your choice if you want 2, 4 or 6 pizzas – just remember the more pieces the smaller the pizza).
Shape the dough pieces in round balls and place on a parchment lined baking sheet and cover with plastic wrap to allow the dough to relax for 30 minutes.
At this point you can place the dough into the fridge for up to 3 days. Just remember to take the dough out of the fridge and let it come back to room temperature for about 30 minutes before shaping and baking.
If you are going to bake the pizzas off right away, you need to pre-heat your oven to 500 degrees F. Also, if you have a baking stone place that into your oven. I use a rimless baking sheet as my baking stone. If you don’t have either of those, us an upside down baking sheet – let this heat up as you pre-heat your oven – so it gets nice and hot.
You can use a rolling pin to roll out your pizza dough, but this dough is very stretchy, so I simply stretch it – very carefully as you don’t want it to tear. Then I place each pizza on it’s own piece of parchment paper sprinkled with a little flour (as I bake this off individually as they only take about 10 minutes each – they go really fast).
If you’re kids like a softer crust underneath, bake the pizza with the parchment paper underneath the entire time – this is how I make the pizza for my boys, as they don’t like the crispy crust underneath. My husband and I prefer the crispier crust underneath, so after 60 to 120 seconds in the oven, carefully!!! using a spatula, lift the pizza up off the parchment and slide the parchment paper out, so the pizza is now sitting directly on the baking stone/sheet pan.
You might notice your pizza can take anywhere from 8 to 10 minutes, keep an eye on it.
Makes enough for 2 – 6 pizzas
1 1/4 cups warm water (105 to 115 degrees F)
1 Tbsp. Active Dry Yeast
1 Tbsp. Honey
2 Tbsp. Olive Oil
3 Cups All Purpose Flour
1 1/4 tsp. salt
- In the bowl of a stand mixer, combine water, yeast and honey. Stir to combine and let sit until yeast starts to bloom.
- Add in olive oil, flour and salt.
- Turn mixer on speed 2 using the dough hook for 3 minutes, then turn the speed up to speed 3 for 4 minutes.
- Turn dough out into a greased bowl, turning to coat the dough in the oil. Cover bowl with plastic wrap and allow dough to rise in a warm spot for 30 minutes to 1 hour, until doubled in size.
- Once dough has doubled in size, divide the dough into 2, 4 or 6 pieces of dough – depending on the size of pizzas you want.
- Shape the pieces of dough into small round balls and place on a parchment lined baking sheet and cover with plastic wrap and allow dough to rest for 30 minutes to relax.
- **at this point you can refrigerate the dough for up to 3 days, just allow the dough to come back to room temperature before using**
- Preheat oven to 500 degrees F. Place baking stone in oven to heat up with the oven.
- On a piece of parchment paper, stretch out your pizza dough, remember to not tear the dough.
- Cover in your desired toppings.
- Bake in the oven for 8 to 10 minutes.
**for a softer crust let bake with the parchment paper in place the entire time, for a crispier crust, remove the parchment paper after 60 seconds**