I grew up having pizza on Fridays, as did many of my friends. For some of us, it’s because during lent we cannot eat meat on Friday, so pizza Friday became popular. We would often go to the local pizza place (the same place my husband went as a kid, but we never met until years later!) and get a traditional tomato and cheese pizza, hot and steamy, right out of the oven. My dad would speak the little Italian he learned as a child to the owners. I would hold the pizza on my lap in the car ride home. It was always piping hot! Sometimes we would get the dough from the pizza place and make it ourselves in a square pan. It was just as delicious and so much fun!
Now we have our own family traditions. We still do pizza Fridays and go to our favorite local pizza place. When my son walks in the door, they put about 5 slices of Brooklyn pizza in the oven. He eats all of them!! Sometimes we make our own, and the kids love the process and the taste is out of this world!
Making dough is a lot easier than you might think. Here’s a Homemade Pizza Crust Recipe:
Homemade Pizza Crust
If you are making one large pizza (or two small) this recipe works well. Start by putting 2 cups of all-purpose flour in a bowl, then add about 1/2 teaspoon of salt and a pinch of sugar. Then drizzle in a little olive oil. Fill a measuring cup with warm water and dissolve 1 packet of yeast and mix it well. Then add that to the flour mixture and mix well. The dough will immediately form together. If not, and it’s too wet add more flour, or if too dry add a few drops of water a few at a time. Form the dough into a ball and drizzle olive oil over it to coat it, then cover it with a clean dish towel and put in a warm place to rise. Check it every 30 minutes and knead it to get out the air, then cover it again letting it rise. Keep it covered until you are ready to use it.
Then using a wood cutting board or pastry board, add some flour and knead the dough with your fists. Then work the dough from the center using your finger tips making a circle and pressing out the air. You can also use a rolling pin, try to keep the dough in a circle. You can gently toss it as well using two crisscrossed fists in the center of the dough, and twirling it! Give it a try, it will stretch the dough. Put the dough on a greased tin, then it’s ready for the toppings!
Try my Margaretta Pizza – it is like a classic tomato and cheese pizza with a few twists. It’s soooo yummy. Also, if you really avoid cheese or just can’t eat it try my delectable White Bean, Red Onion, and Arugula Pizza. It is one of our favorites!