FriYAY = Pizza @ the Ponderosa

Friday just sounds to boring, so FriYAY to the rescue.  Who doesn’t love a fun sounding word?  Or is that just me? I use to buy the pre-made pizza dough from Trader Joes or Harris Teeter.  They were OK but nothing to get excited about.  They are relatively cheap. When I started thinking about how cheap I could make my own, I decided to search for recipes.  I read through many recipes before I landed on Bobby Flay’s.  It is a fabulous crust and super easy to make.  SCORE!  I buy yeast in bulk at Sam’s.  It stomps all over the price of buying the 3 pack at the grocery store.

Bobby Flay’s Pizza Crust Recipe

  • 1 packet of yeast (or 2 1/4 teaspoons for bulk yeast)
  • 1 teaspoon of sugar
  • 1 1/2 cups of warm water (110 degrees)
  • 2 Tablespoons of olive oil
  • 3 1/2-4 cups of all purpose flour or bread flour
  • 2 teaspoons of Kosher salt
  • 2 additional teaspoons of olive oil

Combine top 4 ingredients in the bowl of stand mixer.  Let hang out for 5-10 minutes.  The yeast will get all happy, bubbly, and foamy.  If it doesn’t your yeast isn’t any good.  Next add the flour and salt to the stand mixer.  Using the dough hook start on a slow speed to mix the dough.  As it comes together you can increase the speed to 4 or 5.  If the dough is not coming to a ball, add more flour.  It really depends on the atmosphere and humidity as to how much flour I end up using.  Once it has come to a ball I let the stand mixer “Knead” it for 5-6 minutes.  Then take the dough hook out.  I use a scraper and pull the dough to one side, add the 2 teaspoons of olive oil.  Then push the dough to the other side and kind of flip it around to get it all happy and covered in olive oil. Cover with Press N Seal or Saran Wrap and let sit for 1 hour.  It should double in size.  After the hour, grab some corn meal and sprinkle it on a cutting board.  Scrape the dough out of bowl and onto the corn meal covered cutting board.  Cut dough in half.  The cup the dough into a ball.  I kind of tuck the dough under and rotate it around to get a ball.  Place it back on the board and let sit for 10n minutes.

So each FriYAY night, it is a mystery to my family as to what Pizzas will be dinner.  I have made a loaded potato pizza, taco pizza, bbq chicken, pepperoni, Italian meats, cheesesteak, chicken cheese steak,  meatball, etc.  I anxiously await the critique from the family each FriYAY night to see which one goes into the make again or the um please not again.  The last category is a very, very, very small one.  😀

The pizza I am going to share with you now was a request again by Tator for dinner.  He says it is his favorite.  It is a garlic sauced, chicken, tomato, spinach, fresh mozzarella pizza.

So I start by adding more corn meal to the pizza stone and spreading it around.  6Step ONE:

Top the stone with pizza and start pressing it out with your fingers. I don’t use a rolling pin to roll out the dough.  If you start trying to press it out and it keeps stretching back, give it a few more minutes to hang out.  That is the doughs way of telling you it’s not ready.  Once I get a decent size circle I then pull and stretch the pizza to get it to the final shape.  Sometimes while in this stage the dough starts shrinking back quickly.  I give it a few more minutes to chill and prep something for the pizza.  Once you get the dough stretched out into a cirlce(ish) shape we are then ready to move to the next step.

9Step Two:

Shred you block of mozzarella cheese.  Yes, I said shred and block of cheese in one sentence.  DO NOT…I repeat…DO NOT buy that pre-shredded stuff they try to pass off as cheese.  Take half the cheese and sprinkle it on the dough.  This helps to keep your pizza from getting soggy.  It forms a protective cheese barrier.

Step Three:

Let’s talk sauce.  This pizza has a garlic/olive oil sauce.  It is simply a couple Tablespoons of olive oil and 3-4 crushed garlic cloves. But if you are making a pizza with a red sauce. Rao’s Pizza Sauce is awesome or Dei Fratelli Pizza Sauce.  You can totally pick one you like! Simply add your sauce and spread it around with a spreader. Don’t be overly generous.  I like to go on the slimmer side of sauce. OHHHH I almost forgot.  I have fallen in love with Just Spices Pizza Seasoning.  I simply sprinkled it on the pizza crust at this point.

 

Step Four:

Toppings is the next category.  For this pizza, I chose chicken, tomato, fresh mozzarella, fresh spinach and more shredded mozzarella.  I baked 1 chicken breast and sliced it up.  I sliced up tomatoes but let them rest on paper towels to help get rid of some of the moisture.  Cut of the fresh mozzarella cheese into little triangles and topped  the pizza.  Then just placed some spinach leaves where I wanted.  You could cook the spinach and drain it and chop it up to put on this pizza.  I didn’t want to work that hard last Friday night.

Into a 500 degree oven of lovin’ to do its thang!!!!  OH MY!!!!  15 minutes and then drop the temperature to 450 for another 10ish minutes.  Keep an eye on it.  You don’t want it to burn. You could top this pizza with some julienned fresh basil.  Farm Fresh was out last Friday.  I guess someone was storing of for the blizzard that was coming.

20From the Ponderosa Kitchen to yours,

Queen of the Ponderosa ~ Elizabeth~

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