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Our new Friday night homemade pizza “tradition” is not going as planned. This past Friday, we were hungry for hamburgers. The Friday before, we were invited to go out to eat.
Even though it isn’t going as we expected, our homemade pizza tradition is still going.
Being flexible is important to me, and that means going with whatever complication finds us on Friday evening. We’re always ready to make the pizza on Friday night, but we’re also prepared to adjust our plan if pizza doesn’t work out.
We’re perfectly happy to have homemade pizza for lunch on Saturday or dinner on Sunday. It tastes just a good, and it’s still a weekly tradition.
We weren’t happy with our first couple of pizza crusts in the bread machine, but we’ve finally found one that we really really like. We’re going to keep working on it to try to get it to rise a bit more, but for now, here’s what we’ve done.
- 1 cup all purpose flour (we use unbleached white flour)
- 1 cup whole wheat flour
- 1 tablespoon instant dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¾ cup warm water
- Follow the instructions for layering the ingredients in your bread machine. Our machine suggests putting the yeast at the bottom, followed by all of the dry ingredients, then all of the wet ingredients.
- Use the dough cycle of the bread machine to mix the dough for 10 to 15 minutes. Remove the dough and roll it out on a baking stone. Cover the dough with a clean towel, and allow it to rise for 20 to 30 minutes.
- When dough has risen sufficiently (you have to eyeball it), top as desired.
- Bake at 425 for 15 to 20 minutes, or until the dough is cooked in the center.
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