Norman’s Pizza Dough (and House Pizza)

Norman’s Pizza Dough (and House Pizza)

It just dawned on me that I still haven't posted a recipe for my pizza dough. My bad. I know some of the pizza recipes have the dough directions, but here's my general, all purpose dough recipe.

Please don’t argue with me. You can’t use store-bought crust for your pizzas. Fresh, homemade pizza dough is so much better and doesn’t take much more time than the store-bought stuff. Once you get in the habit of doing it, you will do it often. I do it at least once every week and most weeks more than that.

Now donʼt go getting goofy trying to measure everything exactly. I donʼt measure any of this stuff. Remember, you are making pizza not mixing rocket fuel.

2-1/2 cups flour 

2 tbs. instant yeast 

1 tsp. sugar 

1 tsp. salt 

3 tbs. olive oil 

water 

Preparation

In your mix master, add the flour, sugar, olive oil, yeast and salt. Add enough water - a little at a time - to form the dough. Now, donʼt flip out on me. If you added too much water just add a little flour to make the dough right (that will teach you to add the water a little at a time). Knead the dough for a few minutes and let it rise for 15 minutes.

In a very large pizza pan sprinkle a little flour. Place the dough in the center of the pan. Using your finger tips on both hands (shape your hands like you have bear claws), poke the dough. Turn the dough over and keep poking it while shaping it. Be patient. Keep poking and sprinkle it with a little flour as you turn it over. After about 5 minutes the dough should be a circle about 18 inches (unless you are using a small pizza pan. In that case, get the big pan out like I told you). Let it rise about 10 minutes.

My House Pizza

Ladle a layer of ground tomatoes on the crust except for the outer edge. Sprinkle evenly with garlic salt, oregano, cajun seasoning and black pepper. Add 2 cups of shredded parmesan, 1 cup of shredded cheddar and finally 3 cups of shredded mozzarella evenly. Sprinkle lightly with red pepper flakes. Bake until the cheese is nicely browned. After removing from the oven, pour some extra good olive oil over the top of the pizza. Let it stand at least 5 minutes before slicing.

I’m kind of tired now and don’t feel like picking out a wine for you to enjoy with this pizza. Just pick out any good Italian red and you’ll do fine.