Case and point. It's Monday evening, and I've had pizza on the brain all day. It has been at least 6 months since the last time I've attempted making homemade pizza dough.
Six months is enough time.
Enough time for me to forget that my pizza crust never turns out quite right. Enough time for me to forget that it takes over 3 hours to proof, knead, rise, and roll out the dough. Enough time for me to be able to lie to myself and think, "... I can do this." And did I mention that I end up investing more money in the cost of cheese alone than it would for me to buy take-out from Papa Murphy's? Of course not. It's been 6 months. All has been forgiven and forgotten in the world of Kelsey's homemade pizza dough.
Insult to injury, I had full intentions of blogging the whole shabang. I snapped photos, took my time, and tried to come up with a pizza other than the standard tomato sauce & mozzarella combo.
I don't condone anyone using my pizza dough recipe. To be honest, I discourage it. Strongly. But, just so my pizza making attempt isn't a complete loss, (or if anything, a physical reminder to swallow my pride & dial Papa Murphy's the next time I'm feeling pizza) I'm going to blog about it.
Dough Ingredients:
.25gram package of yeast
1 C warm water
2 1/2C flour
2 1/2 teas sugar
1 teas salt
3Tbl EVOO
Proof the yeast, sugar, and water. Combine the flour and salt. Pour the proofed mixture and the EVOO into the flour mixture. Knead w/a dough hook for 10min. Oil the dough & cover. Let rise for an hour.
Alfredo Sauce Ingredients:
2Tbl butter
2Tbl flour
2C whole milk
1/4C parmesean
1/2teas garlic powder
1/8teas ground nutmeg
S&P
Melt the butter and stir in flour. Whisk in milk. Season with garlic powder, nutmeg, and S&P. Bring to a boil. Remove from heat. Stir in parmesean.
Spinach Artichoke Topping Ingredients:
1 teas EVOO
1/4 large onion sliced
2 canned artichokes sliced
handful of frozen spinach
S&P
Sautee onion in oil. Season w/ S&P. Add spinach until heated through. Add artichokes.
After an hour and once the dough has risen, cut in half. Roll the first half out onto a floured surface. Oil a pizza pan. Use your rolling pin to aid in transferring the dough to the pizza pan.
Cheese first. Sauce second. Toppings third.
Bake @ 350 for 17 minutes on the bottom rack. Broil for 3 minutes. The crust on bottom had nice color. The crust on top... not so much.
(in desperate attempts to salvage what was left of the dough, I made a cross between a homemade Hot Pocket and a calzone... sort of)
Take the second half of dough and cut in two. Roll each out. Oil a cookie sheet. Top one side of each rolled out dough with cheese, lunch meat, and/or sandwich toppings. Fold and seal. Cut a slit in the center of the creation. Brush with egg wash. Sprinkle with S&P. Bake @ 350 on the middle rack for 25 minutes.
Even though my hotpocketcalzonethingys turned out pretty as well as tasty...
... they were nothing more than a happy accident. If I do ever make these guys again, I'll be sure to use store bought pizza dough.
Because of my lack of baking skills, it is just not worth the time or effort (to me) to make my own pizza dough. As sad as that is for me to admit.
Plus, clean-up is a real bitch.
To try your nearest Papa Murphy's, click on the link below.
(no one's paid me to advertise this, although they probably should)
My favorite menu item:
Cheese deLITE.
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