Hi again, all! Pizza dough is another great Kitchen Staple everyone should have a recipe for that they can call their own. Once you have a basic recipe, they are surprisingly customizable for different occasions. The recipe below is adapted from Jay’s Pizza Crust over at allrecipes.com. If you get a chance, check out another great customization, Beer Pizza Dough by Kathleen.
Feel free to top this pizza with any toppings your heart desires! Here, I’ve chosen caramelized onions, muenster and mozzarella cheeses, and lots of mushrooms. For my sauce, I decided to make a brown butter garlic sauce (so, kind of a white pizza). Also, as I mention on the Tips and Tricks page of this blog, some people shy away from garlic and some are proud to have their breath reek after a delicious garlicky meal. I am one of the latter. I can never have enough garlic, so keep that in mind when you’re adding the garlic powder to the crust. I’m giving this warning only because some people really are afraid of garlic, but don’t let it scare you away from trying something flavorful! The sauce should be fine for anyone who enjoys a slice of garlic bread.
Pizza with Brown Butter Garlic Sauce, Topped with Caramelized Onions and Mushrooms: (yields 2 pizzas)
- For crust: Stand mixer (can also easily be mixed by hand), spatula, large bowl, measuring spoons, dry and liquid measuring cups, clean kitchen towel, pizza stone (for “hand tossed” style crust) or 10″ spring-form pan (for “pan” or “deep dish” style crust), oven;
- Optional for sauce and toppings: Wooden spoon or spatula, medium saute pan, knife, cutting board, measuring spoons, medium bowl
For the crust:
- 2 1/4 tsp active dry yeast
- 1/2 tsp brown sugar
- 1 1/2 cups warm water (110 F-115 F)
- 1 tsp salt
- 2 Tbsp evoo
- 3 1/3 cups AP flour
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp onion powder
For the Sauce (for 2 pizzas):
- 2 Tbsp evoo
- 1/2 cup margarine or butter (1 stick)
- 6 cloves of garlic, roughly chopped
- 1/4 tsp (bigger pinch) Kosher salt
- 1/8 tsp (pinch) ground black pepper
- 1/8 tsp (pinch) dried parsley
- 1/8 tsp (pinch) dried oregano
- 1/4 tsp (bigger pinch) dried basil
For the Toppings (for 2 pizzas):
- 1 med yellow onion, cut into 1/4″ slivers
- 14 large button mushrooms, cut into large (1/4″-1/2″) slivers
- 3 Tbsp margarine or butter
- 1/2 tsp dried basil
- 1/2 tsp kosher salt, divided
- dash of ground black pepper (optional)
- 2 cups mozzarella cheese, grated
- 1 cup finely grated Muenster cheese
**I am going to give the directions as I did them while making my pizza. If you’re not making the same sauce or toppings, then just skip over the steps that don’t apply to your pizzas.
1) Crust: Dissolve the brown sugar in the warm water and add the yeast. Let stand, covered, for 10-15 minutes. In the meantime, make sure your pan (if not using a pizza stone) and large bowl are well oiled.
2) Crust: Add the evoo, salt, garlic powder, oregano, parsley, and onion powder. Mix the dough on a low speed while adding 2 2/3 cups of the AP flour.
3) Crust: Use the spatula to turn the dough out onto a very well floured counter top. Right now the dough is very sticky (and if you added the same amount of garlic powder as me, don’t let the smell fool you. It smells pungent now, but after the dough rises, it will be the perfect amount!). With well floured hands, knead in the rest of the flour until the dough is no longer sticky. Let rest in the well oiled bowl, covered, for 80 mins, or until the dough has doubled.
4) Toppings: While the dough is rising, melt the 3 Tbsp butter or margarine in the saute pan over medium heat. Add the onions and 1/4 tsp kosher salt. Stir the onions and cook them until golden brown, about 10 mins.
5) Toppings: Add the mushrooms to the pan and sprinkle on the rest of the salt, the dried basil, and the pepper if desired. Stir and cook down the mushroom for another 10 mins. Pour the onions and mushrooms in the medium bowl and set aside.
6) Sauce: Over medium low heat, melt the butter or margarine in the saute pan and add in the evoo. Once the butter has started to bubble, add the garlic and spices. We want to infuse the butter with the garlic and herbs. Let the butter bubble around the garlic and continue to cook on medium low heat until the garlic is softened, the butter has stopped bubbling, and you start to notice a layer of tiny brown bits from the butter in the pan. The longer you let the solids in the butter brown, the nuttier and richer it’s flavor will be. Brown the butter as long as you like, slowly over medium low heat, and watch it carefully because the butter can burn more quickly than you’d think!!
7) Preheat the oven to 425 F.
8 ) Crust: Once the dough is done rising, punch it down and divide it in half. Stretch out half of the dough with your fists and shape it to the bottom of the pan or pizza stone.
9) If using a stone, cover with cheese and toppings and bake for 15-20 mins. If using a pan, let the dough rise another 20 mins in the pan, then cover with the toppings, then the cheese and bake 15-20 mins. Repeat for other half of dough or freeze it in an air-tight bag for later use. Remove the pizza from the oven and hit it with a couple dashes of dried oregano if desired.
What to Drink? Mountain Dew or Beer