“Number 12” Pizza

So named because that’s what it rates on a scale of 1 to 10, “Number 12” Pizza is a favorite recipe of ours, and an absolute can’t-miss for everyone we’ve ever served it for.  Whenever the kids would bring home a new boyfriend or girlfriend to meet us for the first time, this was (and still is) the requested “First Meal.”  It blows away anything the take-out places make, and it’s way less expensive.  Here’s how we make it:

For the crust, we use a bread machine, but if you don’t have one, you can go with whatever’s easy for you.  The pizza places will sometimes sell you an uncooked dough, so if you have a favorite place, ask ‘em.

The Bread Machine Recipe (Makes 2lb dough, enough for 2 pies)

4 Cups Bread Flour

1 tsp salt

2 Tbsp olive oil

1 1/3 Cups water

1 ¼ tsp active dry yeast

Combine all ingredients in bread machine, set it to “Pizza” or “Dough” setting, and start ‘er up.

When cycle is complete, remove dough, punch down, cover in plastic wrap and let rest for 10 minutes.  Preheat over to 425 degrees.

After 10 minutes, remove plastic, and divide dough in half, and either make 2 pizzas, or freeze one of the halves for use later.

With your hands or a rolling pin, flatten dough to about 18 inches in diameter, and transfer to an oiled pizza pan.  Build up edge of dough.  Poke holes all over the dough.  This’ll keep it from getting those huge air bubbles as it cooks.  Bake the dough by itself for 12 minutes at 425 degrees.  THIS IS CRUCIAL TO GET A PERFECT CRISPY CRUST!

Remove dough from oven, and add toppings.  Cheese, seasonings, sausage, onion, mushrooms… Use whatever you like here.  For sauce, we’ve tried a bunch, and we’ve found Casa Visco makes one we really enjoy.  Once your pizza is topped, return to the oven for another 12 minutes at 425 degrees.

And that’s it!  Take it out, slice it up, and share!  We’re sure you’ll love it.  Don’t forget to leave a comment and let us know how you made out!

And you can always shoot us a note at stayhomeandeat@yahoo.com

Enjoy!

Brett & Kelly

Sorry, comments are closed for this post.