When I looked in fridge for lunch today, there wasn’t anything obvious, so I got to work and started some pizza dough. I figured by the time I decided on some topping ideas and pulled a salad together, the dough might be ready. I cut the rising time a little short, but I didn’t notice any impact from that, I still got a wonderful, thin crust, with the just the right amount of chewiness.
I went with my favorite pizza dough recipe from Bobby Flay, it hasn’t let me down yet! https://www.google.com/amp/s/www.foodnetwork.com/recipes/food-network-kitchen/basic-pizza-dough-recipe-1973255.amp There is some leftover to freeze too!
1 tablespoon sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
- Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.
For the toppings I went with caramelized onions and sautéed mushrooms, crumbled Boursin cheese, shredded parmesan and mozzarella, and topped with fresh chopped thyme and scallions.
Roll the dough out very thinly and sprinkle cheeses and onions & mushrooms all around. Bake pizza on middle rack at 450 F for 10-12 minutes, until Cheese is bubbly and crust starts to brown around the edges and on the bottom.