Over the weekend, my mom and dad came into town to visit for my 24th birthday. It was wonderful to host them in our new place and show them around our new hometown! We grilled out, visited Soda City Market, hiked at Congaree National Park, visited our new church, ate a TON of delicious food, and most importantly enjoyed spending time together. This was the first time the four of us had been together since Thanksgiving 2013. We missed having my sister with us, and are looking forward to spending time together at Christmas with Kelly and her new fiance, Andy!
One of the Stockwell kitchen staples is hand-kneaded pizza dough. I have a Kitchen-aid mixer, which I love, but nothing beats hand-kneaded pizza dough.
Recipe and pictures after the jump!
- 2 cups of warm to hot water
- 1 package of active dry yeast
- 1 rounded tsp of salt
- Pinch of sugar
- 1 tablespoon of olive oil
- 3 or more cups of all purpose flour
Mix the package of yeast with warm water in a large bowl. Add sugar, gently “swishing” the bowl to combine. Allow the yeast mixture to proof (you will see it start to bubble up). This takes a few minutes, for me usually 8-10 minutes. If you are new to using yeast, this is a great resource.
Add salt. At this point, depending on what pizza I am making, I sometimes sub the salt for delicious flavored salts like garlic or rosemary.
Add flour until you get a good consistency. It will be fairly sticky, and able to hold shape. I alway mix the flour with my hands so I can feel the texture and determine how much more flour I need.
Knead on a flat floured surface until not sticky (but make sure it’s still soft). Depending on what type of bowl you are using, you may be able to knead it in the bowl. I have a wonderful Le Creuset mixing bowl that is PERFECT for this. Add flour while kneading, as much as necessary without drying out the dough. It should be elastic, and be able to hold a smooth round ball shape.
Put the dough back into the bowl after drizzling a little olive oil in it, then add some oil on top (about a tablespoon). Cover with a towel and out in a warm place. Let it rise for 45 mins to an hour. This makes two pizza crusts.
We like to make cowboy bbq chicken pizza, using bbq sauce in lieu of pizza sauce. Add a squeeze of lemon, some garlic, mozzarella cheese, bbq chicken, olives, and onions. I am also a big fan of a “lighter pizza”. This weekend, we topped the second pizza with tomato sauce, our secret seasoning, a squeeze of lemon, garlic, mozzarella cheese, shallots, spinach, olives, bacon, and heirloom grape tomatoes.