$5 Dinner: Homemade Pizza
In college, I had a roommate who made truly delicious homemade pizza. She made the sauce from scratch in our yellow kitchen, rolled out the dough, and when we all sat down to eat, the end result was homey and relaxed. At the time, I couldn’t think of a better thing to serve for low-key entertaining. And then I moved to New York, and I learned just how seriously people can take their pizza. Like, wait in a line 30-people deep serious. Like, get into brawls over crust serious. Seriously.
So when I once suggested making pizza for a group of friends coming over for dinner, Sebastian looked at me like I had a death wish. When you can get a truly terrific slice on any block for $1.50, why would I, a not-at-all-Italian girl wish to serve pizza to a table of New Yorkers? Well, why not, really? I’m not out to knock people’s socks off when I cook for them. I just want to make them some good, simple, home-cooked food. If it turns out to be something really special, it’s always a nice surprise. But it’s the act of cooking for other people, no matter how humble the meal, that means something.
Like the time I had little advance notice that I’d be throwing together dinner for some out-of-town guests one weeknight. We shared a whole chicken, some roasted sweet potatoes and shallots, a few little lettuce leaves tossed in a bowl with vinaigrette, and to my great surprise, they couldn’t stop talking about how good everything was. I was sort of flummoxed. I hadn’t spent a week dreaming up a menu or tried a new recipe. I had simply popped into the grocery store, turned the oven on, and put olive oil on a bunch of stuff. And then my mom explained it like this: people, especially young people living in cities who eat take-out and ramen all the time, are hungry for a home-cooked meal. It doesn’t have to be special or fancy or labor-intensive, but just the simple act of serving a homemade meal can really satisfy those who are hungry for it.
So I made pizza this weekend for my friend who eats plenty of her own good, home-cooked food. She said it was the best pizza she ever had, but she has a gift for hyperbole. This was really good, healthy pizza, and the dough recipe makes enough for two large rounds, leaving you with an extra to stow in the freezer. Which means you are one step closer to another simple, home-cooked meal.
Whole Wheat Pizza Dough
make dough for 2 large pizzas
from Everyday Food
1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)
Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
To bake, roll out to about 1/4 inch thickness. Preheat oven to 450 degrees F. Cover dough with toppings (I was loosely following these suggestions) and bake on an upside down cookie sheet until crust is golden, about 20-25 minutes.
CrazyTom: Another great idea. I need to look through my recipes and compare mine to yours.1 year ago
Dana McCauley: Thank you! Thank you! Thank you! For writing this post - it gives me an opportunity to remind everyone that when you order pizza you are mostly paying for a courier to bring the pie to your house. It is easily one of the cheapest meals you can make if you keep to sensible topping choices.1 year ago
Kristina: That looks fabulous. Personally, I think arugala and tomatoes are about as sublime a combination as they come. Feta’s good, too, if you’re out of pecorino.1 year ago
Sarah: Oooh, tomato + arugula + feta sounds heavenly. you could keep it going with olives and make it like a greek salad pizza!1 year ago
Brenda Colleen Leyland: I love your philosophy: “If it turns out to be something really special, it’s always a nice surprise. But it’s the act of cooking for other people, no matter how humble the meal, that means something.”
Hear Hear! I’ll remember that the next time I’m ’swotting’ about what to prepare for our next ‘company’s coming’ event.1 year ago
Christine H.: This is perfect timing—I’ve been craving pizza but my brother seems to think that pizza+vegetables=poison. I’ll just make mine with whatever damn vegetable I want and make him order his own!1 year ago
ann: oooh this looks fabulous. what did you put on top?1 year ago
Gourmet Chick: This pizza looks amazing and I love all the arugala on top keeping it fresh and healthy. Very pretty plate as well - much nicer than a soggy cardboard box!1 year ago
Sara Rose: I’m making pizza tonight darn it! Now you’ve got my prego little self a craving away! Yum!1 year ago
Sarah: Ann, Crushed up grape tomatoes, mushrooms, arugula, a little pecorino romano, and a drizzle of balsamic vinegar. YUM!1 year ago
kristen: I love the new site design. It looks awesome!1 year ago
Stacy R: I love the new website, and I will definitely try out this recipe. I am a spinach and mushroom girl, myself.1 year ago
Kristen, So glad you like the site!
Stacy, Spinach and mushroom sounds really good right now.1 year ago
shannonk: Made this tonight with basil tomato sauce/sauteed mushrooms/roasted red peppers/mozzarella. SO good!1 year ago
Alison: Though I *am* prone to hyperbole, this was not an occasion in which I used it! Even looking at this picture of pizza makes me hungry again…1 year ago
Alison, you crack me up. I still have a ball of frozen dough left over. I can bring it over to your house if you can provide the toppings.1 year ago
mindy: another good, healthy topping my friend makes - bake the dough w/ some olive oil on top. Then when it’s done baking, cover in hummus instead of tomato sauce, toss a green salad in a greek dressing or oil n balsamic, and top the “pizza” with the salad. fantastic! Every time she throws this together with some basic ingredients from Trader Joe’s, i am amazed!1 year ago
Mindy, that sounds amazing! I think I will have to try that with the dough that’s still in the freezer. It’s kind of like an open faced pita sandwich… I am very intrigued.1 year ago
Shannalee: How completely wonderful. I won’t turn down pizza of any kind (happy to wait in line for it, too, when necessary), but this looks so approachable and delicious.
PS - I just watched some of your videos and have a burning question. WHEN WILL YOU GET A SHOW? OK, that is all. You need to be on television. Seriously.1 year ago