Monday, April 19, 2010

But Is She Really Thrifty?: Homemade Pizza

Homemade pizza is so tasty!  By making your own pizza dough in a breadmaker (yes. Dig it out!) you can save time and lots of money!  You can half the amount of all purpose flour and add whole wheat flour too to up the nutritional value. This recipe also freezes very well.  The most expensive part of homemade pizza is the cheese but recently there have been quite a few good cheese deals so our freezer is stocked!  Here is the recipe. I make it in my bread machine to take the work out of it.

-1 cup water plus
2 tablespoons water
-2 tablespoons olive oil
-  2 tablespoons sugar
-  1 teaspoon salt
-  3 cups of bread flour
- 1/2 teaspoon of Italian Seasoning
-  2 teaspoons yeast
Add everything in this order to your bread machine and set it on "pizza dough" setting.  After it's done, shape the dough into 2 pizzas. I brush the crust with olive oil and then you need to let it set for another 30 minutes. Use a fork and poke a few holes in the dough.  Preheat your oven to 400 and preheat your pizza stone.  Put a little cornmeal down and then put your risen dough on the hot pizza stone and bake it for about 10 minutes.  Take it out and add your sauce and toppings. Bake for another 10 minutes and enjoy!

And, because I know that you, my dear readers, are so observant you will notice my plate is different (you may also notice there is a bite missing...that, is self-explanatory!).  For the last two weeks I've been visiting my parents in California with my two children.  I grew up with a "You Are Special" plate and luckily my mother still had this beautiful plate so I could continue The Screaming Penny's tradition.

1 comment:

  1. We have homemade pizza every Friday! We make our own sauce too. It's thrifty depending on what's on sale (or if you grow tomatoes in your garden).
    Tomato sauce in a can: add garlic, oregano, salt, pepper, sugar, and a pinch of basil.

    Tomatoes: Puree tomatoes, cook over medium heat until most of the liquid is gone, puree again, then follow the same directions as the sauce in a can. When you first puree, the mixture is pinkish, but it turns red as the water cooks off. Don't worry about seeds, usually the second puree chops them up and you can't even tell they're in there.