Remember this recipe? Well, Carmen navigated her way through it (bless her) & voila, here it is made easy.
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 cups all-purpose flour
1 teaspoon salt
1. In the bowl of an electric mixer combine the yeast, water, honey and olive oil. Let stand for about 5 minutes until it looks foamy.
2. Place the dough hook attachment on the mixer and add the flour and salt. Knead on medium speed until the dough comes cleanly away from the sides of the bowl. The dough should feel smooth and elastic. Add more flour if it's too sticky. It's kneaded enough when you touch it and it slowly springs back, about 8-10 minutes of kneading.
3. Leave in the bowl, cover with a clean towel* or plastic wrap and let rise for 30 minutes or up to an 1 hour. (*B like to use a warm damp towel.)
4. Preheat your oven to 500 degrees.
5. Divide the dough into 2 or 4 balls depending on how large you want your pizzas to be. On a smooth unfloured surface roll out the balls, 7 to 8 inches for small pizzas, 10 to 12 inches for large.
6. Brush everything but the edge with a little olive oil.
7. Add your toppings... (Bradley style)
8. Bake for 10 minutes.
...
For a little over a month we have reserved Friday nights for making pizza. It's been amazing. A total family effort... and let me tell you, we're gettin' good. It just doesn't feel right however, to not give a shout-out to the couple who inspired it all, Mr Brad Trotman & Miss Jamie Lewis. These two cooked us up some unbelievable zaz's one night in the desert. They actually proved to be one of the biggest highlights of our New Year's trip. Granted, one of us was sick most of the time, but there's truly nothing like pizza to perk us up. Thanks 'Beebs'. Tofino? Soon? Pretty please?
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 cups all-purpose flour
1 teaspoon salt
1. In the bowl of an electric mixer combine the yeast, water, honey and olive oil. Let stand for about 5 minutes until it looks foamy.
2. Place the dough hook attachment on the mixer and add the flour and salt. Knead on medium speed until the dough comes cleanly away from the sides of the bowl. The dough should feel smooth and elastic. Add more flour if it's too sticky. It's kneaded enough when you touch it and it slowly springs back, about 8-10 minutes of kneading.
3. Leave in the bowl, cover with a clean towel* or plastic wrap and let rise for 30 minutes or up to an 1 hour. (*B like to use a warm damp towel.)
4. Preheat your oven to 500 degrees.
5. Divide the dough into 2 or 4 balls depending on how large you want your pizzas to be. On a smooth unfloured surface roll out the balls, 7 to 8 inches for small pizzas, 10 to 12 inches for large.
6. Brush everything but the edge with a little olive oil.
7. Add your toppings... (Bradley style)
...
For a little over a month we have reserved Friday nights for making pizza. It's been amazing. A total family effort... and let me tell you, we're gettin' good. It just doesn't feel right however, to not give a shout-out to the couple who inspired it all, Mr Brad Trotman & Miss Jamie Lewis. These two cooked us up some unbelievable zaz's one night in the desert. They actually proved to be one of the biggest highlights of our New Year's trip. Granted, one of us was sick most of the time, but there's truly nothing like pizza to perk us up. Thanks 'Beebs'. Tofino? Soon? Pretty please?
looks like some good looking pies are coming out of the rosse kitchen. what a GREAT tradition! there's something empowering about mastering the art of the homemade pizza and a pretty handy tool to have in your back pocket.
ReplyDeletethe brads may birthdays in tofino?
http://www.longbeachlodgeresort.com/site/accommodations/rainforest_cottages.html
making this pizza tonight!
ReplyDelete