I’ve enjoyed how much simpler my life in the kitchen has become ever since I got a stand mixer. I can multi-task whenever I need to mix something and not have to stand there. It’s such a simple tool, but so helpful. I’ve had this stand-mixer for over a year, but it still amazes me how I lived without it. My stand mixer came with the three usual attachments: paddle, whisk, and hook. I’ve used the first two numerous times, but I’ve never used the hook. I hear how tough it is to bake with yeast because you pretty much need to babysit the dough. However, D- encouraged me to finally make some bread with the hook.
We decided to go with something that we can eat for dinner. D- suggested to make a pizza dough, and I thought that was a great idea! I turned to my trusty Alton Brown cookbook and got this pizza dough recipe.
The most exciting thing about baking bread is to see the dough rise while the yeast is doing is thing. Sadly, I was too excited and did not get to get a picture of how much it rose, but it rose about half its size. This is the dough before the rise.
We kind of went crazy with the toppings. D- is a meat lover’s kind of guy… so it was a given that much meat was going into the pizza. Luckily, this recipe made two personal pizzas so he could put as much meat as he wanted on his pizza.
Here is our own pizza dough. We both had a hard time creating the even round pizza with the crust on the side, but I miraculously managed to make it round. However, it was not even. I like to call D-‘s pizza rustic :).
Alton suggests to only put a little bit of pizza sauce. The star of the show is the pizza dough, not the sauce! I would have to agree with him. I love my pizza dough!
On top of all the meat, we added another thing we both love… fried egg.
Can’t forget the cheese! My favorite is mozzarella cheese. I can just munch on that stuff by itself!
We put the cheese on last so that the toppings underneath don’t burn… and hold all of the toppings inside!
How was my experience making pizza for the first time? Great! It is so fun baking with D- that we want to make pizzas again in the near future. The pizza tasted amazing, even though some might say the presentation could use a little work. Who cares though, right? It’s the taste that counts. Besides, I kind of like the rustic look.
Recipe from Alton Brown
makes 2 single-serve pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer’s work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel [I used a baking sheet turned upside-down] and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil.
- Insert Your Favorite pizza sauce and toppings here!
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.