Tamara’s special pizza

I have recently started making homemade pizza.  I have tried a few crusts but this one has been the best so far.

1pkg  Dried yeast (1 1/2 tsp)
1/2tsp  Sugar
1 1/2 Cup water (lukewarm)
3 1/2 Cups flour
1 1/2 tsp Salt
1 lrg  Egg (beaten)
Olive oil

Sprinkle yeast and sugar into warm water and mix.  Allow to sit for 10 minutes.  The mixture should bubble.

Combine flour and salt in a large bowl, make a well in the centre, pour in yeast mixture, pour in the egg and gradually work in the flour making a dough.

Turn out onto a lightly floured surface and knead throughly until smooth and elastic.  This should take at least 5 minutes of kneading.

Grease a large clean bowl with olive oil.  Place the lump of dough in the bowl and cover with a tea towel.  Allow the dough to rise and double in size (about 45 minute to an hour)

Punchdown the dough and roll out into a crust.

Now for the toppings.  This pizza is called Tamara’s special because it is my wife’s own creation and her favorite.

1 lrg  Green pepper
200g  Sliced deli ham
10lrg  White mushrooms (Sliced)
3/4cup  Feta cheese (crumbled)
3cups  Shredded mozzarella
1 tin  Pizza sauce

Pre-heat your oven to 450F.  After the dough has been rolled out, place it in a pizza pan.  If you don’t have a pizza pan you can use a cookie sheet.  Spread the pizza sauce all over the surface of the dough.

Lay the ham over the pizza sauce.  Place sliced mushrooms and green peppers over the ham.  Make sure that your toppings are evenly distributed.

Sprinkle the mozzarella evenly over the toppings.  Sprinkle the feta over the mozzrella.  Place pizza in the oven for 25 minutes.

When pizza is done remove from the oven and let stand for about 5 minutes.  The cheese is screaming hot when it comes out.

I hope you enjoy this deep pan dish.  This is also a fun one to make with kids.  They love punching the dough and after you have cut up the toppings they have fun placing them on the pizza.  Please post your comments if you have a chance to try this for yourself.  Also please leave other topping suggestions.

6 Responses

  1. Hi Bro!
    I have a good receipie.. (i really can’t spell that right now) for pizza dough too!! It is super easy.. and really good. I got it from Cassie Clarke and is the ONLY one I use.
    1 package of instant yeast.. (it is in an orange little package)
    1 cup of HOT water
    1/2 cup of oil (I just use sunflower)
    1 cup of flour (you can add more if it is needed..not a big deal)
    Simply put the flour and instant yeast in a bowl.. add the hot water and oil then kneed your dough. It only has to sit for I think 20 mins with a towel over it and you are good to go!
    I have also personally used the whole grain flour for a healthier option. The dough is not as tasty, but it is MUCH better for you!! Good luck!

  2. I am confused.. it is asking me to write another comment?!

  3. Hi Lisa

    I had to approve your comment before it showed up. Any comments you make using the same email address should now automatically pop up.

  4. Okay! Are you going to try my recipie!! You didn’t say anything about it!?

    • I will have to give it a try. I haven’t seen a pizza dough recipe where you didn’t have to activate the yeast. I am interested.

  5. Hey!!! I have a really awesome pizza dough recipe too!!! I’ve ‘borrowed’ it from the food network for you to see. I like it because you can easily make the dough as thin as you’d like (the thinner the better I say) without the dough being all elasticy like!
    You should give it a shot! Oh- and I use all warm water, no cider. Mostly because I always forget to pick cider up from the supermarket.

    Pizza Dough
    1/2 cup light cider or lukewarm water
    3/4 cup lukewarm water
    1 1-1/2 tsp instant yeast
    1 tbsp honey
    2-3/4 cups all-purpose flour
    1 tsp salt
    2 tsp olive oil

    Pizza Dough
    In a bowl, combine the cider, water, yeast and honey. Let stand until frothy, about 5 minutes.
    In a different bowl, mix the flour, salt and oil. Stir with a wooden spoon. Add the yeast mixture and mix until a soft ball is obtained. Remove the dough from the bowl and knead a few minutes while flouring to avoid sticking.
    Place the dough into a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 1 hour in a lukewarm area, away from drafts.
    Using your hands divide the pizza dough into two equal parts.
    Use the dough immediately or lightly oil before storing in a plastic bag. It can be refrigerated up to 12 hours or frozen.
    Note: To activate yeast, the temperature of the cider and of all other liquids is important. The temperature must be between 41 and 46?C (105 and 115?F), which means that the cider must be heated a little. The liquids should not be too hot as this will kill the yeast and not too cold, as the dough will not rise.
    Cook on a hot stone or inverted baking sheet (either lightly cornmealed) at 500 for about 15 minutes.

    As for toppings… One of my new favorites is another recipe rip-off… this time from Panago. Alfredo sauce, diced chicken breast, bacon, diced fresh tomato and mozzarella. YUMM-O!!!!

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