Friday was my day off from work and I spent the afternoon with my sister Darcy and my nephew Justin in Watertown. We went to the bookstore, we did end up getting books for ourselves and a few books for Justin. For lunch we decided to go to Red Lobster. We had a wonderful day together, it would be nice to be able to do this more often. When it came time to decide what to make for dinner, I had already had the idea of making pizza. I usually use the Betty Crocker pizza crust mix but this time I wanted to make my own crust. So I got to work getting all the ingredients out and the toppings that I would be using. I did ask Randy what he wanted on his pizza for toppings and he said it didn't matter but could I make it a stuffed crust. That would be easy, but after the pizza was done there just didn't seem to be a lot of stuff on top and the crust needed some more cheese. Next time I will know to add a lot more toppings and more cheese to the crust. But all in all the pizza did turn out very tasty.
Homemade Pizza Crust The New Good Housekeeping Cookbook
1 package active dry yeast 1/2 teaspoon salt 3/4 cup very warm water 2 cups all-purpose flour
In measuring cup, dissolve yeast in water. In a large bowl stir flour, salt and yeast mixture until blended. Cover bowl with waxed paper and let dough rest 5 minutes. Preheat oven to 425 degrees. I do not have a pizza stone so I used a baking sheet. It worked out pretty well. I sprinkled the pan with some cornmeal before shaping out the dough. After the dough was spread out on the pan, I then started constructing the pizza. Using jar pizza sauce I spread that out evenly on the crust except for toward the edges so I would have enough left to stuff with cheese. Then placed the toppings on, which were mushrooms, black olives, pepperoni and mozzerella cheese. I put the cheese all around the edge of the dough and folded the crust over. Bake pizza on bottom rack of oven for 25 minutes or until crust is golden and crisp.