The basic pizza dough recipe:
- 2 pkg dry active yeast
- 2 tsp sugar (many times I will use honey instead of the sugar . . . just depends on the mood).
- 2 cups warm water (100 to 110 degrees F)
- 2TBSP kosher salt
- I also add fresh chopped herb such as oregano, rosemary, basil, and garlic if I have them fresh in the summer time
- 6 cups unbleached all purpose flour plus more for dusting
- 2TBSP EVOO plus more for the bowl
- Cornmeal for dusting the pan or pizza stone
In a small bowl combine yeast, sugar and water and gently stir to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
You can make this in a stand mixer but I usually do it by hand. Getting out the big mixer for this seems a bit of an over kill to me.
Add the yeast mixture to a large bowl and stir in the salt and the 2 TBSP EVOO. At this point, if I were adding in herbs, I would do that now. Then begin stirring in the flour.
When the mixture becomes too stiff to stir with a spoon, knead the rest of the flour in by hand, adding just enough so the dough is soft but not too sticky.
Knead by hand for about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough completely with the oil.
Cover with plastic wrap and let it rise in a warm spot until it doubles in size, about 1 hour.
I turn the oven temp to warm and, once it heats up a little, I turn it off and put the bowl of dough inside the oven to rise. Then you can use it right away or put it in the fridge to use later in the day.
This recipe makes enough for 6 half pound balls of dough. If you want a thin crust use 1 ball of the dough and for a thicker crust use 2 balls of dough for 1 pizza. I freeze what I don’t use that day for future use. You can just thaw it overnight in the fridge or set it out on the counter for about an hour or so when you’re ready to use it.
Mexican Pizza
- 1 can refried beans (I used the beans with green chilies or homemade if you have it)
- Sliced black olives
- Chorizo sausage (Mexican)
- 2 thinly sliced scallions white and green parts
- Pickled jalapeno slices
- 4oz Mexican Enchillado taco crumbling cheese (crumbled)
- 6oz pepper Jack cheese (grated)
- Cherry or grape tomatoes sliced in half
- Sour Cream
Once the dough is stretched out, Spread the refried beans onto the dough.
Then sprinkle on the cooked chorizo on to beans.
Then add about 1/3 cup sliced olives, sliced scallions, and both cheeses.
Top with enchillado cheese, crumbled, and grated pepper jack cheese.
Then add however many sliced pickled jalapenos you think you can handle ( I used about 1/4 to 1/3 cup).
Bake in 450 degree oven till done. Mine took 11 minutes on the pizza stone. Take the pizza out of the oven and top with tomatoes. Let sit for about 5 minutes before slicing with a pizza cutter. Serve with a dollop of sour cream. And there you have it! Mexican Pizza!
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© 2014 – 2017, Pamela [1]. All rights reserved.