My kitchen smells like a pizzeria.
For me, nothing is better than a good pizza. I don’t even consider it comfort food, but a must in any food-related regime. The reason; you can create a pizza to fit any diet. Pizzas can be made meatless, full of meat, vegetarian, or a mixture of both. You can have sauce less, white pizzas, cream cheese, and, of course, pizza sauce. There is almost no limit to what you can do with a pizza.
Today, I was yearning for one of my favorites, which is a cream cheese and veggie pizza. I loaded that baby up with carrots, spinach, red onion, jalapeño, pepperoncini, olives, chives, red and green peppers, and cucumber. What a beautiful sight to behold with colors of red, black, green, and orange.
The way I make my pizza crust is sturdy enough to withstand mounds and mounds of veggies and meat, if that is what you like. I use this dough when I make my pizza cones for appetizers and it does very well as a pizza crust. With the added herbs, well, it is a tantalizing taste bud sensation.
Try the dough. See if this is not one of the best dough recipes. And, if not, maybe it comes pretty dang close.
Until next time, happy creating.
Pizza Dough Recipe
By Dina Puleo
Dough makes two large pizzas.
1 package active dry yeast
1 tablespoon sugar
1 cup warm water (110 degrees)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil
Proof the yeast by combining yeast, sugar, and warm water till you see bubbles forming.
In a bowl combine flour, salt, garlic powder, and Italian seasoning. Mix in oil and proofed yeast. Knead about 10 times, roll into a ball, place in bowl, and cover with a damp towel. Place in a warm part of the room with no drafts. Let the dough sit for 30 minutes. Punch down, take dough out of bowl, and place on counter. Let it rest 10 minutes.
Cut in half for two large pizzas