The rosemary pizza dough does not take long to make but takes an hour to proof. Your kids will love rolling out the dough and making there own pizza. I made this pizza for my kids last sleep over birthday party and all the kids loved putting there own toppings on the pizza. I found this pizza dough recipe in cooking light and changed it to meet my needs.
Rosemary Pizza with Fresh Mozzarella and Pepperoni:
Prepare oven: 550 degrees (when you are ready to bake)
Makes: 3 medium size pizzas
Pizza Dough:
2 teaspoons honey
1 package dry yeast (about 2 1/2 teaspoons)
1 cup warm water (110-110 degrees)
2 1/4 cups bread flour
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 sprigs of fresh rosemary, de-stemmed and chopped (substitute: fresh basil or oregano)
2 tablespoons warm water
In a small bowl dissolve the honey, yeast and warm water (100-110 degrees). Allow the yeast to sit for 5 minutes so the yeast can be activated. The yeast mixture should start to grow and get foamy. If it does not, throw it out and start again.
Using a kitchen aid with a dough hook attachment, add the bread flour, salt, olive oil, chopped rosemary leaves and yeast mixture. Mix on low with the dough hook for 3 minutes until a soft dough forms. If the dough is to soft and will not come together add a tablespoon of additional flour. If the dough is too hard and will not come together add a tablespoon of warm water until the dough comes together. If you don't have a kitchen aid just place the above ingredients into a large bowl and mix together with a wooden spoon. Knead the dough for 6 minutes on a floured work surface.
Turn the dough out on a floured work surface and knead the dough for 3 minutes.
Then place the dough in a oiled bowl covered with plastic wrap and allow to rise in a warm place (85 degrees) for 1 hour or until doubled in size.
When the dough is ready place on a floured surface and divide the dough into 3 equal pieces. Roll each dough piece out with a rolling pin until you have a 3, 10 inch circles of dough. Add 1/4 cup sauce (or desired amount) to the top of the pizza dough and spread evenly around the pizza. Make sure you leave a 1/2 inch edge that does not have sauce coating it. Add fresh mozzarella and pepperoni's to the top of the pizza. Cook the pizza in a 550 degree oven on a flat perforated pizza pan for 6 minutes. These little wholes in the pan will allow the crust to become crisp. If you are using a pizza stone you will have to cook the pizza at 450 degrees or the stone will break. Make sure your oven is at the right temperature before you put in the pizza.
Pizza Sauce:
1 28 oz. can peeled Italian style tomatoes (Cento)
2 tablespoons red wine vinegar
4 cloves of garlic, peeled and crushed
1 tablespoon fresh oregano or basil
1 teaspoon iodized salt
1/4 teaspoons fresh ground pepper
Place all ingredients into a large bowl and puree together with a hand mixer or Braun hand mixer. If you have sauce left over you can freeze it in a sealed container for 2 months.
Pizza topping:
1 1/2 cups fresh mozzarella, cut up into small chunks (Burrata)
1/2 # pepperonis
fresh basil leaves for decoration or for margarita pizza (add when the pizza just comes out of the oven)
Fresh Rosemary for the Pizza Dough
Yeast Mixture
Pizza Dough Mixing in the Kitchen Aid
Rolling Out the Pizza Dough and Making Up the Pizza
Rosemary Pizza with Fresh Mozzarella and Pepperoni
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