This Sunday, Adam and I are hosting an Easter Lunch. It is not going to be the traditional family lunch with ham, mashed potatoes and pie, as both of our families are out of town. Instead we are welcoming all of our friends who’s families are not in the Atlanta area over for a non-taditional Friends are Family Sunday Funday.
What’s on the menu you ask? PIZZA!
I started tinkering around with Pizza Dough Recipes last night and let me tell you…it is not photo worthy.What a mess I made! Who knows if they are going to turn out! Flour was everywhere! I called my Aunt Tina about 5 times during the process with questions:
“How much is 7/8 ounce?” “Does it roll into a ball pretty quickly? What do I do? I think its too runny!” “Now what?”
Tonight will be the ultimate test when we give Recipe #1 a taste. Poor Adam- he is sampling pizzas tonight, tomorrow with Recipe #2 and then again on Sunday. There is always Plan B of buying crust from the store if they don’t work out.
Want to give it a try? Let us know how it goes!
Quick Beer Bread Pizza Dough:
- 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 8 1/4 ounces semolina*
- 1 tablespoon Pizza Dough Flavor, optional
- 2 teaspoons instant yeast
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 7/8 ounce olive oil
- 12 ounces room-temperature beer
*Substitute unbleached all-purpose flour if you don’t have semolina. We were unable to find Semolina. Other posts may say to use Cornmeal, we found this was not a good idea.
|1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you’ve made a smooth, soft dough.|
|2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.|
|3) Preheat the oven to 450°F with the pizza stone (if you’re using one) on a lower rack.|
|4) Divide the dough in half. Shape each half into a 10″ to 12″ round.|
|5) Place the rounds on parchment paper, if you’re going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.|
|6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.|
|7) Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.|
|8) Remove from the oven, and serve hot.|
Cheers to trying new things and learning to be a little Susie-Homemaker! Hope y’all are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!
Adam & Holly