Long time, no see! Did you miss us?
We have been plagued by finals & tonsillectomies. I’m on winter break finally, getting ready for the next semester and Alex is all better now. Since our last post…I was busy studying my booty off while Alex was on a “work trip” in Panama City, FL for a few weeks. Rough life, right? We spent Christmas in Austin with both of our families which was super nice and New Year’s Eve with great friends here in Boise. We hope you all had a very merry Christmas and a happy New Year 🙂
We love pizza. Who doesn’t? I consider it the universal language of love. In one way or another, every country has their own version of pizza. This definitely requires a lot of time (5-6 hours) so it would be a great weekend project. Alex found this recipe several years ago and tweaked it a little. Unfortunately, he can’t remember the source. Sorry source!
Alex made several different pizzas for our families while in Austin and for our friends on New Year’s Eve. This is an easy, inexpensive, and versatile meal for a crowd! Enjoy 🙂
INGREDIENTS
1 packet Active Dry Yeast
2 cups Warm Water
1 cup Bread Flour
6 cups Unbleached All-Purpose Flour
1 tbsp Sea Salt (more or less)
TO MAKE
Put warm water in a large bowl and sprinkle the active dry yeast on top. Let a beer-like head foam form (what a tongue-twister!). Hopefully that makes sense. In a separate bowl, mix all of the dry ingredients. Add the dry ingredients one cup at a time to the water and yeast mixture.
Hopefully you have a Kitchen-Aid. If not, you’re gonna have a hell of a workout kneading this dough. If using a Kitchen-Aid, use the dough hook and let it do all of the work. In another large bowl, drizzle in some olive oil. Put the dough in the bowl and cover with a towel. Let the dough rise for 4 hours.
Cut the dough into 8-10 oz balls and place on a baking sheet. Let it rise for another hour or 2 until you’re ready to roll out the dough. Put some flour down and roll out the dough. Once rolled out, put some more flour down on your pizza stone. Place the dough on the stone and top with whatever sauce and toppings you want. We cooked ours in the Big Green Egg 7-9 minutes which is AWESOME. If you don’t have a BGE, no worries! Just turn your oven up as hot as it gets and bake for around 10 minutes. Since every oven is different, it’s hard to say. You want the center of the pizza to not be soggy. Just lift up the pizza a bit to make sure it’s nice and crisp all over.
