Home-made pizza

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M, my son, is a highly selective eater.  The list of what he will eat is much shorter than what he won’t eat, especially for supper: fish sticks (only one brand), chicken fingers, flank steak, ham, and pasta. Lots of kids are selective eaters, so I try not to worry too much – my youngest brother survived most of his childhood on peanut butter sandwiches and baloney slices and he’s 6’3″.

One thing that M will always eat is home-made pizza. We usually have it on Saturday night, but it is pretty easy to make any time. The recipe is adapted from one I found a number of years ago – we use our KitchenAid stand mixer with the bread hook to mix up the dough, but a mixing bowl and a wooden spoon works too.

Dough:

  • 1 envelope yeast (I use Rapid-Rise)
  • 1 tsp honey
  • 1 cup warm water (should be around 120 degrees F – 45 secs on high in the microwave is about right)
  • 2-1/2 to 3 cups flour (1 to 1-1/2 c whole wheat and the rest all-purpose)
  • 1 tsp olive oil

Combine the yeast, honey and 1/4 cup of water in a small bowl and let sit for 5 minutes – it should be frothy.  Add flours, the rest of the water and olive oil to a large mixing bowl or KitchenAid bowl. Add yeast mixture and combine – add more flour as required to get a firm dough, – if it sticks to the bowl or your hands, add more flour. Remove from bowl and knead for 2-3 mins on a cutting board or counter, adding more flour, as required – it should feel fairly dry and spring back when touched. Follow the directions on the yeast package to let rise.

Once the dough is ready, divide it up to make individual pizzas. I roll out the dough with my hands but a rolling-pin works too. Use cornmeal to ensure the bottom of the pizza doesn’t stick to the bottom of your pizza stone or cookie sheet (a pizza stone will cook the pizza quickly and evenly – nice to have but not essential). Cook at 425 degrees F for 6-8 mins (depending on the size of your pizza) – 375F if you aren’t using a pizza stone. 

M always has the same thing on his pizza – tomato sauce (basil and onion, with the onions picked out) and grated mild orange cheese. But he eats every bite.

If you have a go-to recipe for the selective eater in your house, please leave a comment and share it and/or the link.

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