Tuesday, December 28, 2010

Pizza with Red Peppers

It had been awhile since I played the house pizza chef, since it's a hat my husband usually wears. Two pizzas were on the list. "Regular" pepperoni for the kid, and pepperoni with thinly sliced red bell peppers for the grown-ups. The pizza crust recipe we use - makes two pizzas.

1 cup of warm water
1 tablespoon of active dry yeast
1 tablespoon of olive oil
1 teaspoon sugar
1 teaspoon salt
2 cups of flour (maybe a bit more)

Dissolve yeast in warm water. Whisk in oil and sugar. Use a stand mixer with the dough hook and add the flour and then sprinkle in the salt. You want a satiny dough that sticks a little to the bottom of the bowl. Divide in half and roll out thin on a floured surface. Transfer to a peel (paddle) that's been sprinkled with cornmeal (so the pizza will slide off the peel and onto the pizza stone, and come off the stone easily). Heat pizza stone in a 450 degree oven. Top pizza with goodies of your choice. Slide the pizza onto the stone and bake to your "done preference." Repeat with reserved dough.

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