Gina Buskirk shows how to master easy pizza dough, sauce and the perfect pizza!
1 package active dry yeast
1 cup warm water (100-110 degrees F)
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt (iodized)
3 cups all-purpose flour, plus more if necessary
In a large bowl combine yeast with water, olive oil, salt and stir well. Waitr 5 minutes and add half of the flour. Mix well. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 450 degrees F. If you have a pizza stone place it on the bottom rack of the oven. Make sure pizza stone is in the oven prior to preheating or it will crack.
Divide dough into 2 portions and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Dust a pizza peel lightly with flour or corn meal. Transfer dough to the pizza peel and apply toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 15 minutes (depending on the toppings). Remove from the oven with a peel or spatula. Cut and serve immediately.
Pizza Sauce Recipe
1 can (28-ounces) whole peeled tomatoes, in juice
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch fresh ground black pepper
2 tablespoons olive oil, to saute
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Simmer on a low flame, stirring often for at least 15 minutes.
Burrata and Spinach Pizza
Use the recipe above for dough.
1 8oz Burrata per pizza
2oz olive oil
Crushed red pepper
1. Add 4-6 oz of sauce to pizza dough
2. Add sauteed spinach on top of sauce. 6oz or to taste
3. Chop 8oz burrata into 4-6 pieces and add to top of pizza
4. Add pinch of crushed red pepper to taste.
Cook 12-15 minutes at 450 degrees.
10953 N Frank Lloyd Wright Blvd Ste. 105
Scottsdale, AZ 85259
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