Posts Tagged ‘pollan’

I’m back. This time, with a recipe for my favorite homemade pizza. It is so easy. So easy, that we’ve incorporated it into our weekly dinner menus here at homepizza-dough. This is a great way to satisfy your and yours’ stomachs sans meat (a la Michael Pollan and Mark Bittman whose views I subscribe to). And that’s better for the environment of course. 

Here’s what you need: 

1/2 c warm water

1 envelope (2 1/4 t) active dry yeast

1 1/4 c water – room temperature


4 c bread flour (up to 2c whole wheat recommended. If no bread flour, don’t sweat it – regular unbleached is ok too)

1 t sugar

1 1/2 t salt

1) Fill 2-cup measuring cup with warm water and add yeast.  Let sit for 5 min. Add room temp water and EVOO. 

2) Mix flour, salt, and sugar loosely with wooden spoon in the bowl of your stand-up mixer. 

3) Add liquid ingredients and mix with paddle attachment until a cohesive ball of dough forms, then replace the paddle with the dough hook. Knead until dough is smooth and elastic ~5 min. Form dough into ball and place in a deep oiled bowl. Cover with clean dish towel. 

4) Let it rise. Should take at least an hour, but if you leave it for longer (I’ve gone up to 3-4 hours) it should be fine. 

Now you’re ready to make your ‘za!  Heat the oven to 450F. I like to divide the dough into 3 equal balls. Each will make a good sized pizza for 2-3. Using a rolling pin on a floured surface, spread it out, nice and thin. Place the rolled dough over the bottom side of a professional baking cookie sheet. Bake the dough for 4-5 minutes. 

Now for the SAUCE. This is SO easy:


1 28-oz can of ORGANIC crushed tomatoes (organic really makes a difference here)


3 cloves garlic

salt and pepper


Simply mix these together, and you’ve got your sauce. Don’t pre-cook it – the oven will do it justice.  Mmmm. Bostonians – this sauce is reminiscent of Upper Crust’s…


Spread the sauce liberally over the dough which you’ve removed from the oven (it will have just started to cook). You should have just enough sauce for all three pizzas (you can save the sauce and dough separately in the fridge for a day or two if you don’t want to make all 3 pizzas at once). Next, top with fresh mozzarella cheese slices, and your choice of any other toppings. My personal favorite – caramelized onions. Season lightly with salt and pepper. Place the pizzas in the oven for about 8-12 minutes (you have to watch – it really depends on your oven). Remove when the cheese has spread but before it browns. Wha-lah. That, my friends, is the ultimate home-made pizza.


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