Tonight I had my best-friend-of-26-years' 3 children over. Including my little guy, the 4 kids ranged in age from 7 to 13 years.
I love having them here!!! The oldest (a boy) is developing a love for cooking and he and I have been doing some cook stuff together lately. Tonight for a fun snack, I taught him how to make eggrolls and we did some cheesesteak eggrolls. I figured they would be a hit...and they were....even with the semi-vegetarian-I-don't-like-beef 9-year-old girl.
Before that though, I went to my favorite meal that makes EVERYONE happy.....make-your-own-pizza night! I make the dough at least two hours before I need it...but, this particular dough can be kept in the fridge for up to 2 weeks...and used straight from the fridge!!!!
For toppings, I pull together some basics...plus whatever's in my fridge. Tonight the options were...mozzarella cheese, cheddar cheese, gorgonzola cheese, parmesan cheese (canned), olive oil, red sauce, bbq sauce, pepperoni, olives, scallions, red onions, chicken (left-over from the other night), and mini meatballs (from Trader Joe's). Sometimes I have left-over buffalo chicken, or use Trader Joe's frozen chicken strips, or pulled pork, or bbq chicken etc. You get the idea.
Our kitchen is small, so I call people in two at a time to create their masterpiece. Everyone is happy, everyone has fun, everyone eats!!!! I have also done this for entertaining families.
The super simple dough is below. This recipe made enough for 6 personal pizzas, with enough left over for a loaf of fresh-made bread....to come sometime later this week.
Tracey's Pizza/Bread Dough
- 2-3/4 cups lukewarm water (about 105 degrees)
- 3 tablespoons of honey
- 1-1/2 tablespoon yeast (2 packets)
- 1-1/2 tablespoon of salt
- 1/4 cup olive oil
- 6-1/2 cups flour
In a large bowl, dissolve the honey and the yeast in the water. Wait 5 minutes. Add salt and olive oil. Stir. Then add in flour. You may have to work in the last bit of flour with your hands. There is no need to kneed the dough, just use your hands to get that last bit incorporated. Cover loosely with a plate, plastic wrap, or tea towel. Let it rest on the counter for at least 2 hours.
It will look something like this.
If using immediately, tear off a handful and shape into whatever type of pizza you would like. We usually do oval/oblong because I can get more on the cookie sheet that way. Use more flour as needed as you're shaping. The dough is very sticky if it hasn't been refrigerated, but that doesn't affect the final taste or texture.
If using much later in the day...or even later in the week, punch down and put into a large container with a lid and place in the refrigerator. When ready to use, remove the portion you need and shape. Can be baked immediately. No additional rise time is needed.
This lasts 2 weeks in the refrigerator.
When baking, bake at 425-F for 10-15 minutes....or until desired color.
