Dinner night can often be a bit stressful when I have the kids and dogs at my heal. I have learned over the years to not worry about staying on schedule and who cares if your kitchen gets messy in the process... the easiest way to avoid that stress is to invite the kids in the kitchen with you.
This way there are no interruptions, no worries about keeping them entertained while you cook. They are put to work helping and to them it's nothing but fun. The bonus to it all, is the skills they are learning early on how to prepare their own food. This will be mighty handy as they get older and Mom isn't always around to fix them something to eat.
This past weekend, we had a boys sleepover, three hungry busy busy boys under the age of 7. They didn't have much interest in helping me cook this particular night because they were so busy playing games and building stuff down in the family room. My daughter who is 2.5 years old was left out of their fun.
So we had a little girls fun of our own, and I let her help me make some homemade pizza dough. She was over the moon, and couldn't wait to tell her dad that she made pizza!
Though sometimes making food with the kids, can be a bit crazy, things get dumped in the mixing bowl too soon, flour gets everywhere. But you know what? My kids are pumped if I let them help clean the messes too! Maybe they are just weird, they truly have so much fun if I hand them a sponge and let them go to town. This little one would stand by the sink and help with dishes all day long if I let her!
For this particular pizza, I used my favorite basic dough recipe from King Arthur Flour, but made a couple of small adaptions. The first being the use of King Arthur's Sir Lancelot Flour. This flour is hi-gluten, therefor produces a chewy texture. Hi-gluten flour is great used in things like bagels, pretzels, and of course pizza crust. The second small adaption I used was adding a tad of the pizza crust flavor. This powder is full of cheesy garlic flavor, it's a great addition to bring your crusts up to the next level.
You are all in luck today because King Arthur Flour has agreed to send one lucky reader a pizza making gift pack! This includes a bag of my favorite pizza making flour (Sir Lancelot), Pizza Dough Flavor, Pizza Seasoning AND a new Pizza Stone! To enter scroll below the recipe, and follow the directions listed on the widget.
My Favorite Pizza Dough Recipe:
Recipe adapted from King Arthur Flour
2 tsp active dry yeast
7/8 to 1 1/8 cups warm water
2 tbs extra virgin olive oil
2 tbs sugar
4 tsp King Arthur Flour's Pizza Dough Flavor
3 cups King Arthur Flour's Sir Lancelot (AP can be substituted)
1 1/2 tsp salt
Dissolve yeast in a bowl mixed with 2 tbs warm water and a pinch of sugar until it starts to foam.
In the bowl of your electric mixer, combine, flour, olive oil, sugar, pizza dough flavor and your yeast mixture.
Turn mixer to low and slowly pour in your water. Depending on how dry or humid your climate is you may need more or less water. So pour slowly and once the dough comes together and is just barely sticky stop adding it.
If you find that you have added too much water, go ahead and add just a tad more flour to bring your dough together.
Turn mixer to medium/low speed (level 2 on a KA) and "knead" the dough for about 4-5 minutes.
In a lightly greased bowl, cover allow dough to rise until it is really puffy. For me this was about 90 minutes.
If using a round pizza pans or pizza stones, divided dough into two equal portions, if making a larger rectangular pizza just leave the dough as one piece.
Stretch and shape dough just a bit (don't over stretch or pat flat). Allow dough to rest for about 15 minutes.
After it has rest, shape and form the dough to fit your lightly greased pizza pans. If the dough is not quite stretching to fit, don't over stretch it causing it to tear. Stop stretching, cover with a towel and let it rest for another 10-15 minutes. When you go back you should be able to easily stretch the dough to reach the corners of your pan.
Now allow dough to rise for a second time until puffy. Again for me it took about 90 minutes.
Top pizza dough as desired, bake at 450 degrees for 10-15 minutes (depending on your pan and thickness it can take longer). Remove from oven when crust is golden brown.
This week also happens to be Pizza Week! Check out what some of my friends have been whipping up.
Kat from Tenaciously Yours: Zorbaz Taco Pizza
Kirsten from Comfortably Domestic: Cornmeal Pizza Crust and Greek Pizza
Mads from La Petite Pancake: Tangy BBQ Chicken Pizza
Megan from Wanna Be a Country Cleaver: Pork and Pear Pizza
Kirsten from Comfortably Domestic: Greek Pizza
Beka from Kvetchin Kitchen: Clam and Bacon Pizza
Monica from Grommom: Gluten Free Roasted Veggie Pizza
Lauren from Climbing Grier Mountain:Caramelized Onion, Sausage, and Barbecue Pizza with Ranch Dressing
Jeanne from Inside Nanabread's Head: Pepporoni Rolls Made 2 Ways
King Arthur Flour Giveaway!
To enter to win follow the directions on the widget. Be sure to leave a comment telling me what your favorite pizza topping is!
Disclaimer: King Arthur Flour is sponsoring this giveaway. Additionally, I received free product from King Arthur Flour, however I did not receive monetary compensation to write this post. All opinions are 100% my own.