Call it what you will we ate it for supper and it was gooooood! Our go to pizza dough recipe is from this book. I firstly took the book out from the local public library and ended up buying it! So worth it for sure. So we popped the ingredients in the pizza maker...forgetting how much dough it makes ahhhh we decide to make a double recipe. Yah I don't recommend a double batch in a bread machine. I so should have taken a picture. I came in from picking raspberry and peas from the garden to find the dough had lifted the lid up about 5 inches and it was oozing up down and every thing. Took forever to clean. Funniest part was hubby and son came in and saw it was pretty poofy but never thought anything to come tell me! Geeze boys!
So we then took about 1 lb of ground turkey (you could use beef but we are a chicken and turkey family) cooked it up with a chopped medium onion, a chopped yellow bell pepper and about 6-8 large mushrooms....cook all the moisture out....then add your choice of sauce ours is an organic sugar free marinara/pasta sauce you can buy from Costco. (It is pretty much the only thing besides Ragu I can get the girl to eat) I also added about 1 tbsp italian seasoning some fresh ground pepper to taste. Cook cook cook.
While the filling was cooking I rolled out the dough (recipe will be at the end of my long drawn out post! Hahaha - Keep reading!) We made ours sized for each person so the girl got a small sized one, son got a larger one, Mine was a bit bigger and Dad's was biggest. We also made 2 extra one for Dad's lunch tomorrow and one for a grab and go lunch for later for the Dad.
So the trick roll it oval/squarish shaped. Then fill top with cheese and fold over and then take the edges up and over and pinch with a fork. I know not good at describing but I hope you understand. We coated ours in some Olive oil...made them nice and golden brown. Bake for 15 to 20 mins....we like ours super crispy!
Pizza Dough Master Recipe from Not Your Mother’s Slow Cooker Cookbook
1 1/3 cups water
¼ cup extra virgin olive oil
4 ½ cups unbleached all-purpose flour
1 tablespoon sugar
1 ½ teaspoons salt
2 teaspoons bread machine or instant yeast (I used instant and it worked wonderfully)
I also added about 1 Tbsp of Greek Epicure Salad dressing mix....may add more next time.
Also I had to add more water as the dough mixed as it is a bit drier out so it needed about 1/2 to 3/4 cup more water. (just a hint/tip for you to remember)
Combine all the ingredients in the pan according to the manufacturer’s instructions. Program for the dough or pizza dough cycle and press start. When it is ready the dough will be soft.
After the rising cycle ends, at the beep, immediately remove the pizza dough and place on a work surface lightly sprinkled with yellow cornmeal, semolina, or rice flour. Divide into the desired number of portions or leave whole. With a rolling pin or pressing with your fingers and the heels of your hands, roll out the dough from the center outward, rotating the dough as your roll or press to get an even circle. Lift up the dough and pull to get the desired size. Place the dough on a cornmeal or semolina sprinkled pizza pan, pressing a ½” rim around the crust. For a thin crust, proceed directly to the next step (This is exactly what I did. See above about my impatience with dough). For a thick crust, cover the crust with a clean tea towel and let rise at room temperature until puffy and doubled in bulk, 30-40 minutes, before topping and baking.
Spread with sauce almost to the rim with a large rubber spatula, sprinkle with some cheese and arrange any other toppings on top. Finish with a big more melting cheese. Fresh cheeses that melt well are best for pizza, such as mozzarella, (is Aldi shredded mozzarella a “fresh” cheese. Nope, but that is what I used and it worked just fine!) Gorgonzola, provolone, Monterey Jack, fontina, Brie, feta, & fresh goat cheese. Top with a drizzle of olive oil.
Immediately place the assembled pizza in its pan directly on the stone in the oven and bake until the crust is brown and crisp, 12 to 15 minutes (5-8 minutes longer for a thin crust) at 450 degrees. Check the underside of the crust by lifting with a metal spatula to be sure it is browned enough. With heavy oven mitts, transfer the pizza to a cutting board and slide off the pan. Cut into wedges with a pizza wheel, kitchen shears, or a serrated knife. Eat it hot!
* This recipe yields 1 ½ pounds of dough, enough for two thin 12-14-inch rounds, on ¼ inch-thick round or deep dish crust, four 8-inch crusts, six individual mini-crusts, or one crust to fit into an 11x17-inch rectangular baking sheet.*
Please let us know if you like this and try it and use it for any other recipes that we'd love to try!