Well, hello there!

Well, hello there!
Matt & I in Costa Rica over Christmas...So beautiful there!
It's simple. Really. We're a young married couple that loves cooking together. We always try to eat healthy and, if it's simple and doesn't break the bank, we're into that, too! We hope you'll visit often and tell us what you think about what we're cooking! We'd love to hear from you. Drop us a note, a suggestion or a recipe!

Saturday, May 8, 2010

pizza, pizza...finally

GOSH!!!!!! It took forever to make this post. Busy bees we have been!
Here's the "master" pizza doigh recipe. It's not one we've used before until tonight. And oh man did it live up to its name. If "master" means THE BEST PIZZA DOUGH YOU'LL EVER PUT IN YOUR MOUTH, then it's correct. Holy cow. SO GOOD.

Here it is:

In a large bowl, combing 2 cups all-purpose flour, 3/4 Tsp. salt, 1 pkg. Fliechman's RapidRise yeast. Mix together. Slowly add 1 cup warm-to-hot water and 2 Tbs. olive oil. (I added dried oregano, too..makes it more "Italian-y" feeling, er, uh, tasting)Mix together until a soft dough is formed. Add up to 1/2 cup more flour if needed. Cover and let rise for 10-15 mins. Meanwhile, preheat that old oven of yours to 400*. Grease a baking sheet or pizza stone and then sprinkle with a little bit of corn meal. Roll out the dough to fit the pan. Place desired toppings on and bake for 20 mins, or until done.

Our toppings? Well, we made three seperate pizzas (hey, we had 5 people eating!!!)
pepperoni, mozzerella cheese, black olive, green bell pepper, mushrooms, red onion, jalapenos. YUMMMMMM

Don't have pizza sauce on hand? (who does? And if you do, well, you're awesome)

Mix one 8 oz. can no-salt-added tomatoe sauce & 1/3 small can Italian style tomato paste.

Yeah, it's THAT easy.

Get to making that pizza...it's a piece of, you guessed it, PIZZA.

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