Today was pizza day. The original crust recipe has been in my family since I was five or six. My slightly older cousin got the recipe in her high school home economics class and passed it on to all eleven of the aunts and uncle's wives. Through the years the recipe has been tweaked quite a bit especially by me. Originally it made two pizzas but since it takes most of the day to make and my family of five are big eaters, I adjusted it to eight. Now before you gasp and are sure you understand why a few of us ( who shall remain nameless ) are a bit overweight,let me explain. every couple of months ,when we have attended Saturday evening mass,we decide to take the whole Sunday for pizza. I mix up the crust about ten in the morning ( I use my kitchen aid mixer with dough hook though the recipe calls for using your hands) and set it on the table to rise. Usually about one or two, the dough is ready. Mike has professional pizza making experience so he hand tosses the crust and we cook them on stones in the oven. ( Most of the relatives stretch the dough out on pans and bake them on the oven racks) When it comes to toppings we like to experiment. Of course Sausage, pepperoni, mushrooms, and extra cheese are always put on some, but we also do BBQ chicken breast, or whatever else comes to mind at the time. This time we decided to do Sea food and three cheese . These two will be cut , wrapped and frozen for meatless work and school lunches on Friday. We will also have left overs of the meat variety for Monday lunches as well as snacks and probably a breakfast or two also. This is a great recipe when we are having company over or when we want to take a quick meal to someone . It always seems to be appreciated by all.Sunday, March 4, 2007
Pizza Day
Today was pizza day. The original crust recipe has been in my family since I was five or six. My slightly older cousin got the recipe in her high school home economics class and passed it on to all eleven of the aunts and uncle's wives. Through the years the recipe has been tweaked quite a bit especially by me. Originally it made two pizzas but since it takes most of the day to make and my family of five are big eaters, I adjusted it to eight. Now before you gasp and are sure you understand why a few of us ( who shall remain nameless ) are a bit overweight,let me explain. every couple of months ,when we have attended Saturday evening mass,we decide to take the whole Sunday for pizza. I mix up the crust about ten in the morning ( I use my kitchen aid mixer with dough hook though the recipe calls for using your hands) and set it on the table to rise. Usually about one or two, the dough is ready. Mike has professional pizza making experience so he hand tosses the crust and we cook them on stones in the oven. ( Most of the relatives stretch the dough out on pans and bake them on the oven racks) When it comes to toppings we like to experiment. Of course Sausage, pepperoni, mushrooms, and extra cheese are always put on some, but we also do BBQ chicken breast, or whatever else comes to mind at the time. This time we decided to do Sea food and three cheese . These two will be cut , wrapped and frozen for meatless work and school lunches on Friday. We will also have left overs of the meat variety for Monday lunches as well as snacks and probably a breakfast or two also. This is a great recipe when we are having company over or when we want to take a quick meal to someone . It always seems to be appreciated by all.
