I have to laugh at the pizza commercial that says their frozen pizza is as good as delivery pizza.

Uh.  Right.

I made hand-spun pizza for years.  I made a hellava lot of pizzas for delivery.  Not one of them was half as good as having that pie delivered to your table right out of the oven.  It’s great marketing that can convince someone that a mediocre product is as good as a mediocre product – and get them to buy it.

I’ve had a few frozen pizzas in my time that were reasonably good – for a frozen pizza – but nothing compares to a fresh-made and fresh-baked pizza.

In case you hadn’t heard, it’s snowing back here today.  A perfect excuse to turn on the oven and bake a fresh pizza.

This was a team effort.  Victor made the dough and the sauce, I put it together and baked it.  We work well in the kitchen together.

We have a couple of pizza dough recipes we use.  Today was BH&G New Cook Book. (Well…  it was new in 1981 when Victor got it…)

Pizza Dough

  • 1  package active dry yeast
  • 1  cup warm water (105 degree F to 115 degree F)
  • 2  tablespoons olive oil
  • 1/4  teaspoon salt
  • 2 1/2  to 3 cups all-purpose flour

Directions

1. In a small bowl, stir yeast into warm water; let stand for 5 minutes.

2. In a large mixing bowl, combine oil and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes).

4. Punch dough down. Turn dough out onto a lightly floured surface. Let rest about 10 minutes.

5. Form into desired shape (round or rectangle).

6. Preheat oven with pizza stone to 450°.

7. Add desired toppings and bake until done – about 12 minutes.

Makes 1 16″ pizza or 2 12″ pizzas.

The pizza sauce was simply a can of tomato sauce, a splash of red wine, garlic, Greek oregano, salt, and pepper.

I topped it with cheese and homemade Italian sausage.

It was the exact size of the pizza stone.  Luck or skill?  If you voted luck, you would be right.

Pizza for lunch was just what the weatherman ordered, since it’s been snowing now for about 20 hours non-stop – with more to come.

A good dinner tonight and another loaf of fresh bread tomorrow.

I love this weather!