We are a pizza-loving family. And while I thoroughly enjoy having it delivered, we all like it better when made at home. Usually my daughter makes the crust in the bread machine, and when it’s ready, we divide it into five sections so that each person can make their own personal size pizza. Up until a few months ago we didn’t have enough smaller pans to make five individual ones, so instead we’d make two or three larger pizzas, such as in the photo above.
My youngest will only eat cheese pizza. I prefer mine with green peppers and onions. My daughter is a meat eater, so pepperoni and sausage (and sometimes turkey bacon) are her toppings of choice. My oldest son likes pretty much everything and anything, as does my husband.
For variety, I’ve also made a barbecue chicken pizza — great for when we have leftover chicken in the fridge. I top the crust with homemade barbecue sauce (recipe to follow in a day or two), chopped cooked chicken, scallions, Monterey jack cheese, and red onions.
Here’s the bread machine pizza crust recipe (adapted from the cookbook that came with my Breadman Ultimate Plus automatic bread maker):
1 2/3 cups warm water (about 80-90 degrees)
2 tablespoons olive oil
2 tablespoons honey (I use brown sugar if out of honey)
2 teaspoons salt
2-3 tablespoons dry milk
1 1 /2 cups whole wheat flour
3 1/2 cups unbleached flour
2 teaspoons active dry yeast
We just put these in the machine in the order listed, then select the “pizza dough” option. It only takes about an hour. When it’s done, I take it out onto a floured surface and let it sit for a few minutes before dividing it into sections.
For the pizza sauce we start with either a can of tomato sauce or a can of crushed or pureed tomatoes. To that we add olive oil, salt, pepper, garlic powder, basil, oregano, and a pinch of sugar.