I can’t believe I have never put my pizza recipe on here! We have been making this once a week for years. I actually got it from some people I knew when I was about 10 years old… they used to serve it when I was at their house and it made such an impression that when I was ready to make my own pizza, I looked them up and got it from them. =) So, thank you to the Burkhart family!
- 2 cups warm water
- 4 teaspoons yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 5 cups flour (we use half wheat flour)
We have a “Bausch – type” mixer and we double this recipe for our family. This gives us enough to make 8 thin crust pizzas if we are having guests over or if it’s just us, we will make 4, have some leftover pizza for the weekend and use the other half of the dough to make a loaf of bread.
Simply put the ingredients in the mixer in the order they are given above. Turn it on low and stop mixing when the dough is still soft and just past the sticky stage. The softer the dough is, the better the pizza crust. I actually don’t pay attention to the amount of flour it says in the recipe, I just add flour until the dough reaches the consistency I desire.
We make the dough at 4pm and begin rolling it out between 5 and 5:30 for a 6:30 dinner.
To roll out, place a handful of flour on the center of the baking stone, divide the dough (if using a single batch, use 1/4 of the dough per pizza) and begin rolling out the dough until it is as thin/thick as you like. Trim the edges with kitchen scissors and add them to the unused dough. If we are feeling really fancy, we will brush the edge of the crust with oil and sprinkle poppy seeds, sesame seeds, parmesan or garlic over it. Sometimes we have even made a mozzarella filled crust. Yum!
- 1 can tomato sauce
- sometimes we might add rosemary or basil
So simple! We just use 1/3 to 1/2 of an 8 oz can per pizza. Spread it with the back of a large spoon and then sprinkle the spices on top. We do not cook the sauce, just open the can and pour it on.
Next is a layer of cheese. Our favorite is mozzarella, but we have also used provolone, monterey jack, parmesan and cheddar.
For toppings, the sky is the limit. Here are some photos of the pizzas we had this week:
We almost always top half with cheese and experiment with the other half, that way if someone doesn’t like the experiment, they can always have cheese =) The above pictures our regular onion and homemade sausage (sometimes with beef, sometimes with moose, sometimes with venison) with green peppers , the second one is pesto sauce topped with tomatoes, mozzarella and basil and the pizza on the third is a variation of a ratatouille pizza. It has slices of zucchini, onion, tomato and green pepper with basil. According to the recipe, there should also be eggplant, which I didn’t use, the onions should be sauteed and the tomatoes should be roasted, but we were short on time so we just topped them raw and it was still quite good!
The last picture is one of my favorite salads, which my mom brought this week. Here is the recipe:
Mandarin Orange/Lettuce Salad
- 6 cups lettuce (best with spinach)
- 1 can mandarin oranges, drained or one fresh orange peeled and diced (best with fresh orange)
- 1 cup thinly sliced celery (optional, she doesn’t do this)
- 2 Tablespoons green onion sliced (also optional and she doesn’t do this either)
- 1/4 cup candied sliced almonds
Sprinkle 1 tablespoon + 1 teaspoon of sugar over the almonds in a pan on low heat. Slowly brown the almonds and melt the sugar. Cool.
Mix 2 tablespoons of sugar + 1/3 cup of water with almonds and boil until nuts are browned and water is gone. Cool.
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon parsley flakes
- 1/4 cup oil
- dash pepper
- few drops of tabasco
Mix and refrigerate for several hours. Could also add 1/8 teaspoon of almond extract.
Here are some notes from my mom: The way I like to do the salad is to make several times the recipe for the dressing and the candied almonds so it’s ready when I need it. I use fresh oranges rather than mandarins… I use the water method for the candied almonds and use less water but watch it closely…