Today while getting dinner ready I made 4 pizza crusts and threw them in the freezer.
I am a big believer in knowing what's in your food, that's why I make my own crusts because I know exactly what is in them.
Also, they costs way less than $1 a piece to make.
It's a simple recipe and freezes great. When you're ready to make a pizza just throw it in the fridge for a few hours and then voila!
What you'll need:
2 cups all-purpose flour (preferably unbleached, but whatever you have works)
2 cups whole wheat flour
2 tsp yeast
2 tsp olive oil
3 cups HOT water (but not boiling)
In a bowl combine your flour, yeast, oil and water. Mix everything together. Cover and let bulk for 30 minutes.
Once your dough has bulked sprinkle with a little more flour so that it is easy to work with and divide into 4 sandwhich bags. Throw them in the freezer.
When you're ready to serve you will need to flour your surface and roll out the dough. Then bake 10 minutes at 350 before topping and baking again.
It's day two of the leftovers challenge and we're still cooking - pun intended. My pork tacos were a big hit with hubs and got the bearded thumb of approval.
Now on to day 2. Pulled Pork Pizza. Pizza is one of my favorite things to make because a few ingredients go a long way. I make leftovers pizza all the time when I have 1/3 of an onion, a little bit of chicken and some cheese leftover. You can get a lot for your dollar with a pizza. Plus, homemade crusts are delicious and costs less than $1 to make.
Let's start with our crust. It's so easy.*Note. This will make 2 crusts. You can store one in the fridge for up to a week or stick it in the freezer for later.
What you'll need:
1 cup all-purpose flour (preferably unbleached, but whatever you have works)
1 cup whole wheat flour
1 tsp yeast
1 tsp olive oil
1 cup HOT water (but not boiling)
1 extra cup flour the pan
Preheat your oven to 350.
In a bowl combine your flour, yeast, oil and water.
You won't need to knead the dough. *snickers at need to knead.
Cover in a dark, damp rag and let sit for about 20 minutes. It will need to double in bulk.
After your dough has doubled you will want to flour your pan directly and roll the dough flat. I use an old glass bottle. No need for fancy equipment.
Stick that crust in the oven for 10 minutes. It will come out golden and delicious. You can even top it with herbs and grated parm before you put it in the oven if you want to make it extra special. I highly reccomend this step.
Okay, step 2 our toppings.
I used about a 2 cups shredded pork, two sliced Roma tomatoes, some various herbs, 1/4 onion, Romano cheese and bbq sauce from a bottle. (Later this week I will attempt to make my own.)
Layer your toppings on your crust and place back in the oven for 20 minutes at 350. The end.