pizza dough


Not exactly a tough recipe.  Just used the leftover asparagus puree along with some zucchini, kale and mizzuna for toppings.  Tasted great, though.



So during the weeks around our vacation, we got lazy and wound up making a bunch of pizzas.  Some of these are with mizuna, some with kale.  Some with home made dough, don’t remember which.  They definitely look good though…we’re getting better with the pizza peel and stone we got for christmas!



This was so delicious that I have been counting the hours until we can eat the leftovers for our next meal.


Pizza Dough


  • 2/3 cup lukewarm water
  • 1 pinch sugar
  • 1 1/2 tsp dry yeast
  • 1 tbsp olive oil
  • 2 cups flour
  • 1 tsp salt

1. Stir together sugar and 1/3 cup water in large bowl.  Sprinkle yeast over this mixture and let stand until foamy, abotu 10 minutes.  Stir in remaining 1/2 cup water, olive oil, flour, and salt.  Blend with large spoon until contents form a dough.  Knead the dough on a floured surgace, incorporating more flour, if necessary, to prevent dough from sticking.  Knead dough until it is smooth and elastic, 5-10 minutes.

2. Put dough into deep, oiled bowl, and turn it to coat with oil.  Let dough rise, covered, in a warm place for 1 hour or until it is doubled in bulk.  Punch down the dought and form it into four balls.  Each will make a serving-size pizza.