Was it worth it?

I’ve been on a homemade pizza kick on Friday nights. So last night I got home, mixed up the dough and realized we didn’t have any pizza sauce.

Sigh.

The dough needed to rise, so I figured I’d run to the store, grab some sauce and we’d be good to go.

Did I mention it was rainy? And cold?

I got back from the store — I ended up doing all of our grocery shopping since I was there anyway — and started cooking the sausage while my husband put the groceries away.

Only we didn’t have any mozzarella cheese.

#$%^&!

So I went back to the grocery store.

I get back from the store — again. The dough was pretty big by that time, so I spread it in the pan, added the sauce and then remembered it need to bake for 15 minutes first before adding the sauce.

AUGHH!!!!!!

I spooned the sauce off, threw the pizza crust in the oven and then really, really wished we had ordered Chinese for dinner instead.

We didn’t eat dinner until 8 p.m. last night. But it was worth it.

Really worth it.

HOMEMADE PIZZA

  • 2 1/2 to 3 cups flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 package fast-acting yeast
  • 1 cup water
  • 2 tbsp vegetable oil

Combine 2 cups flour, yeast, sugar and salt in a bowl.

Heat water until very warm (120 to 130 degrees). Add warm water and oil to the flour mixture. Beat at medium speed for two minutes. By hand, add another half cup until dough pulls away from the bowl.

On a floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, 3 to 5 minutes.

Place dough in greased bowl; cover loosely with greased plastic wrap. Let ride in a warm place until double in size, about 30 minutes.

Place oven rack at lowest position; heat oven to 425 degrees. Grease 12-inch pizza pan. Punch down dough several times to remove all bubbles. Press dough into greased pan.

Bake for 15 minutes. Remove from oven, then topped with favorite toppings. Bake an additional 15 to 20 minutes, or until crust is golden brown and topping are thoroughly heated.

Recipe courtesy of Pillsbury’s Complete Cookbook.

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