Pollard Pizza Night.....

Oh the joys of cooking, after the flour got swept up, the cooking was finished , the eating came to an end, there was one thing left to do.........UNDO Top bottom.

I have been promising Preston for multiple days that I can make stuff crust pizza. I mean I worked at Pizza Hut for years, how hard could it be. I found this recipe in my never ending pile of recipes I have collected over the years. You know the ones you go "ohhhh I can make that" except you never have the ingredients or time to actually attack the task of trying out this new recipe. Well let me tell you , it is worth it to test out that recipe.I have had several Pizza dough recipes that I've used over the years but I just found the one ALL of you need to use.....here's why:

1) Easy to make
2) I can burn water so if this turned out for me it will turn out for you
3) 5 ingredients, that is it.
4) and most importantly fluffy easy to work with dough, UNREAL.

So I attacked this recipe by starting with cutting up my toppings while my dough was rising. When the dough was ready, it was go time. With Ella sitting there watching me fold the cheese string into the crust, every time was "oh wooow". I hope she always thinks what I do is amazing lol.

I am not one to withhold information so here is the recipe for the most amazing dough......

2c.   Flour ( replace one cup of  the flour with whole wheat if you want)
8-g pkg Instant yeast ( or 2 1/4 tsp if you buy in bulk like I do)
1 tbsp  Olive oil
3/4 Tsp Salt
1c. Warm water


Step 1: Stir 2 tbsp of flour with 1/2 cup warm water and yeast in a large bowl. Let stand till it gets bubbly and cloudy, roughly 5 min.

Step 2: Stir in remaining flour, oil, 1/2 cup of warm water, and salt. Stir together until the dough starts to come together. ( It wont be soft yet, it will be a little bit sticky but that is where the kneading on a well floured surface fixes that)

Step 3: Transfer dough to well well floured surface. Knead till dough is smooth, 2-3 minutes.....this may take a little bit more flour.

Step 4: Spray same bowl used for mixing with oil ( I just put some oil in the bowl and use paper towel to spread it around). Return dough to bowl.

Step 5: Cover bowl loosely with a kitchen towel and let rest for 1 hour. Dough should double in size.

Step 6: Take the dough out of the bowl push on it to remove air pockets. Lay it flat on surface with a little bit of flour. If its a little sticky just use some more flour......I shake my dough out to get it to size....but you can roll it out too.

- dough as is, is the perfect size for stuffed crust
- cut dough in half for about 16 inch pizzas each
- cut dough in 4's for little 8 inch's

Step 7: Add toppings, Bake at 425 F for 15 min.


And there you have it ....... amazing pizza dough...