I made a video!
I also made pizza. This is a video to go along with the freezer-style pizza that I make on the regular. I call it freezer pizza because the quality of it is very like those cheap pizzas you get from the freezer at the supermarket. They’re definitely not gourmet, but they taste great. I started making this one several years ago when ordering pizza wasn’t worth it any more because it took over an hour, was often lukewarm when it arrived and frequently upset my stomach. I realized that the one I made took about 30-35 minutes, was always piping hot and I never got sick from it (unless I ate way too much). Bonus: the extras freeze up really well so this actually means I get a pass for dinner later in the week (or it’s an extra homemade meal for my husband when I’m out of town).
Anyhow, here’s the recipe. Hope you enjoy!
- 1 tbs active dry yeast (1 use red star)
- 1 cup water at 105-115 degrees F
- 3 cups flour
- 1 tsp salt
- 2 tbs olive oil plus oil for the pan
- 1 package of Pomi (either strained tomatoes or tomato sauce. If you using strained, you’ll want to cook it down a bit more so it’s not as watery)
- desired spices such as garlic, oregano, basil, a few flakes of crushed red pepper. I use about a tbs of each and a pink of the red pepper.
- salt and pepper to taste (but typically around 1 tsp each)
Alternatively you can use some store bought spaghetti sauce like Barilla which is what I do when I’m feeling lazy (as in the video).
- 1 package of mozzarella or other cheese you would like
- optional items: sausage, mushrooms, black olives, bell peppers, anchovies
- Preheat oven to 450 degrees. If you’re using a pizza stone (yes, you can use it with the pan sheet), make sure that’s in there to pre-heat as well. Technically you should pre-heat for an hour, but I never have that kind of time.
- Mix the water and yeast together. Allow to sit for about 10 minutes to bloom (it should get foamy).
- If you’re not using pre-made sauce, now is a good time to get the sauce going so it can simmer while you do the rest. For the sauce I just put it in a frying pan to allow more evaporation, add the spices, and get it mixed. I’ll usually taste it to make sure it’s how I like it. Then just stir ever so often.
- Similarly, if you are using a meat topping, now is a good time to cook it.