Friday, November 23, 2012

Real Pizza!

23/11/2012

Bonjour mes amis!

I hope you are still enjoying this Thanksgiving weekend, spending good times with loved ones!

Well, it's been a little bit since I've shared a Recipe with you, and since I'm not making a Turkey this year, I'll stay away from Thanksgiving foods, and introduce a Family Favorite instead.

For those of you reading this that know us, you probably know also that Dr. J is somewhat known for his Pizza.  Being a Chicagoan (where the best pizza in the world comes from!), it's a given that he knows how to do a pizza right!  Over the years, we've treated our friends to his...

Stuffed Crust Pizza,

...with the dough made in our breadmaker.  But alas, we don't have a breadmaker here in France...

Sooo, Dr. J has been making, what he calls, Bagizzas, (from baguettes) for us here in France.  Want to have a look?


Quite tasty, really!

We've tried some different sausages here to find what we like.  We've had to adapt since we haven't found Italian Sausage, or Pepperoni here yet.

Well, the other night, I was stumped for what to make for supper, and it occurred to me that I had bought yeast and maybe it was time to make REAL PIZZA for a change, with a real pizza crust!  For years, before we got a breadmaker, I made all of our pizza crusts from scratch, using my beloved Mother-in-Law's recipe.  I had wisely typed this into my computer before we moved to France.

Today, I'm going to share my Mother-in-Law's recipe with you, and show you our results.  It's really quite easy.  I was especially excited to make this pizza for dinner, because Dr. J brought me a surprise back from the U.S. last month...

Yum!
So, without further ado, here is the recipe, and then I'll give you some details...


Pizza Crust

Combine:
6 cups Flour
&
1 stick Butter, melted in 1 cup of Milk

Then, in a separate bowl,
Dissolve one package of Yeast with one cup warm Water.
Add 2 Tbsps. Sugar and a pinch of Salt,

Then, add to the flour/butter/milk combo. 

Knead Dough,
form into a ball,
and place in a bowl.

Let rise until double – about one hour.

Roll out dough, and place on a baking sheet.

Prick crusts with fork before pre-baking.

Bake at 425 degrees for 5 minutes.
Yield:  2 cookie sheet sized crusts.
(*For the three of us, I halved the recipe to make just one pizza!)

Then, add sauce, cheese and your favorite toppings!

Bake 400 degrees for 10-15 minutes
or to your preferred doneness! 

Just a note:  These crusts can also be frozen for later use!  

Ingredients needed!

This is the pizza sauce we have found here, but use what you prefer, or make your own!

In the bowl, and ready to rest and rise!

...and after an hour of rising, it's ready to roll out...


All rolled out and the crust is poked with a fork and prebaked for just 5 minutes...
(Oh!  And the kitchen smells heavenly at this point!!!)

Ooops!  Looks like I went a little "hog wild" with the poking, but it did keep the pizza nice and flat!

Loaded up and ready to go in the oven...



and, Voila!!!

Ready to eat...




...and we all enjoyed it!


So nice to enjoy pepperoni again!

If you've never worked with yeast before, this is a simple recipe for you to try.  The most important thing is to use warm water, so that the yeast will dissolve and then activate with the sugar.  I usually cover the bowl with a damp cloth and just stick it in a room temperature oven for the rising time, so it's away from draft, and poking fingers.

I hope you will try this and enjoy it!  I still have very dear memories of my Mother-in-Love making these pizza crusts for us while Dr. J and I were dating.  I guess this is one tradition that got passed from Mother to Son, and I'm thankful to have benefited!

Enjoy...and have a "Jewel" of a day!
Jan

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