Cravings are a wonderful thing! Especially when one can indulge all the senses in the cravings! Pizza dough is a perfect indulgence of the 5 senses…
Here is a recipe I like for making a breakfast pizza on a lazy Sunday morning!
Pizza Dough Ingredients
3 cups flour (bread flour is better; regular is fine; whole wheat flour can also be used but it will make a denser dough!)
1 1/2 teaspoon dry active yeast
2 teaspoons kosher salt (or sea salt)
1 cup lukewarm water
2 tablespoons olive oil
Extra flour as kneaded…err I mean needed.
Using a large bowl, place the flour, yeast and salt in the bowl and stir together. Add the water and oil and mix the ingredients into a ball. Add more water if dough won’t come together or seems hard. Dump the mixture on a floured surface (scrap out all the bits sticking to the bowl!) and knead the dough for about 2 minutes into a smooth ball. Divide into two balls. Lightly oil two medium bowls and add a dough ball to each. Roll the dough in the bowl so the dough is evenly covered in oil (if you don’t use the oil the dough will develop a “skin” – and we don’t want that!)
Cover top of bowl with plastic wrap or a thick (clean) tea towel.
Let bowls stand at room temperature until doubled in size.
(You can also make the dough the night before and immediately place in fridge overnight. Take out next morning 2 hours before you require the dough so it will warm and rise. It often takes me about 2 hours to warm and rise in the mornings as well – so that works for me!)
Place oven rack on lowest level. Preheat oven to 500 degrees Fahrenheit. If you have a pizza stone place that in your oven before preheating.
Once oven is hot take one dough ball and gently press out the air using the palm of your hand. Fold the dough back into a ball and cover (with plastic or the thick cloth) for 20 minutes to rise again.
Now on a well floured surface stretch or press out the dough into 12 inch disc. A rolling pin can be used – but it will compress the dough and make it chewy. Best method is to stretch out a disc of dough that can fit over your well floured fists and then gently stretch and twirl the dough. Of course that gets easier with practice so make this every Sunday you can!
There is is your pizza ready to top! If you don’t have a pizza stone in the oven then place the pizza dough on a pizza pan or cookie sheet. Add your favourite toppings – remember start with the pizza sauce (if you are using sauce) and next your cheese and finally your other toppings! I like to add the “meat” toppings as the final item but that is just my preference.
Slip the pizza into the oven (directly onto the pizza stone – or with the baking sheet) and bake for 5 minutes. Rotate pizza and bake for 7 more minutes.
For a breakfast pizza while the dough is rising for the second time, I fry up some bacon and chop into course bits.
Once the dough is ready add some shredded mozzarella, grated Parmesan, some green onions, and whatever else you might want (sliced mushrooms anyone?) Sprinkle on the bacon. Then crack 2-3 eggs on top of the pizza (leave the yolks whole – or break them). Follow cooking instructions from above.
Ahhh viola – pizza for breakfast!
Oh that was just one pizza – remember you do have a second ball to play with! Hey there watch what you are thinking – that is a second ball of pizza dough! Have a second breakfast or make a pizza for lunch. Or is this just a brunch without end? Who cares it is Sunday – and Sunday means you get to laze about and relax!