Our Traditional Pizza & Movie Night

We had a very nice, and relaxing weekend this past weekend down on the WA State Pacific beaches. We were able to enjoy a condo time share down in Ocean Park, WA with Steve, Kelly & Miles. We futzed around Ocean Park, Oysterville and Long Beach towns. We also were able to enjoy LDS General Conference via podcast. We made it home in record time. After a nap, Holly and I decided that homemade pizza sounded good for dinner. We have a tradition of making pizza and enjoying movies, curled up on the couch in blankets and pajamas.



I caramelized some sweet onions, and cooked that down with smoked ham, sun dried tomatoes, some cremini mushrooms and olives. I seasoned up the mixture liberally with herbs. I love a good combination pizza.



I made some dough, and after a 30 minute rise, patted it down into some oiled cookie sheets. I docked the inside so it wouldn't rise to much. We both like crunchier, thinner style crusts, than thick, bready crusts for the most part.



Prepping the pizzas for a hot oven. Holly is a cheese and herb only girl. She finished her's off with some fresh rosemary clipped from the herb garden and a generous helping of feta cheese to give it some bite. I put feta on mine as well.



The combination pizza, fresh from the oven, and sliced. I'll have ample supply for lunches this week.



The cheese pizza, fresh from the oven. We had an enjoyable evening relaxing after a long drive from the beach. Pizza and pajamas were the perfect accompaniment to watching Coraline last night.

I've adapted this recipe from Cooking Light. I've adjusted mine to include more salt. In fact I include double what it calls for. I've included the basic recipe below. I also use honey instead of sugar for sweetening.

Cooking Light Pizza Dough

Ingredients

1 tablespoon yeast
1 cup warm water (100° to 110°)
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26.1 ounces (about 5 1/2 cups) unbleached bread flour, divided
Cooking spray

Preparation

Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Allow dough to rise 30 minutes. Divide in half and press into two greased cookie sheets. Dock liberally with fork. Partially cook dough in oven for 10 minutes at 385 degrees. Remove from heat and brush a little olive oil onto the heated dough. Arrange sauces and toppings. Cook for 12 minutes and turn pizzas in the oven. Cook for an additional 10 minutes or until desired brownness.