Here’s the second part! The ending of our pizza story. In Part 1, I showed you how to make pizza dough from scratch, without the use of a bread machine. I referenced Erin’s website for the dough recipe: http://www.5dollardinners.com/homemade-veggie-pizza/ It closely follows the recipe in her $5 Dinner Mom (2009) cookbook with the exception of 2 Tablespoons of Parmesan cheese added in the kneading process.
In Part 1, our dough was left here:
And looked like so:
During part of the hour that it was rising in the oven, I grated my mozzerella cheese. I typically use more than this. I forgot I was using it for pizza later and J and I ate some. Scatterbrained 🙂
Here I have made my pizza sauce and am browning about a 1/2 lb. ground beef with onions and seasonings (italian seasoning, oregano, basil, s&p). The pizza sauce is very easy to make. It is nothing but 2 cans (8oz ea.) of tomato sauce; 1 tsp. each of basil, oregano, italian seasoning, onion powder and garlic powder; and 2 tsp. of oil. I used canola oil. Olive oil would be a very good choice too. Tomato sauce, seasonings, and a wee bit of oil. That’s it.
After the toppings were completemently done, I rolled out the pizza dough.
So incredibly messy. Some like to follow a special technique for transferring the pizza dough to the baking pan. I don’t particularly have one, unless I’ve rolled it very thin. Then I will wrap it around the rolling pin and unroll it onto the pan.
Next, I spread the warm sauce on the dough. I typically use about all of the 16oz.
I baked it for about 20 minutes, till the cheese was bubbly and just beginning to brown.
I had a few pieces. It was divine!
This pizza turned out really well. It was more of a deep dish pizza. The pieces in this picture were about 2″ thick. This is due to the fact that I made a whole recipe instead of a half and did not pre-bake my crust. I was distracted and worried, as my son was developing a suspicious cough. Had I made a half recipe and pre-baked the dough, I would have had a wonderful thin crust crunchy pizza. Ah well. It was still plenty delicious! Next time I think I’ll work on some pizza topping variations. Maybe a roasted veggie or a simple pizza margarita.
Easy, right? The sauce isn’t a must, but i do think it tastes better than store bought. It also depends on which store brand you buy. Typically, I will do a plain cheese or a pepperoni and cheese topping but some variety (and some real meat) is sometimes nice.
All together, this recipe cost me: 99¢ (dough) + 84¢ (sauce) + $3.94 (meat, onions and cheese) = $5.77
Last time we ordered pizza at my house it cost us about $10 for a large pepperoni pizza. Prices vary by location but I think I can say with confidence that making your own pizza can save you $$. And even though it’s messy it can still be fun. I look forward to sharing this experience with my son when he gets older. And when I am less worried that he will turn my kitchen into a twirling snow globe of flour.