The beach was re-energizing and really allowed me to slow down and get some much-needed rest. It was back to work for us on Monday, and I felt like I was really able to cross some things off my to-do list and really stay focused (and that’s what vacations are all about, right?).
We took some time on Sunday to just get our stuff done, and I tackled the huge mountain of laundry that awaits after every vacation. We also got groceries and made the necessary trip to Target. We even felt so ambitious that we reorganized some furniture in both the living room and Hadley’s room. I think it’s a good way to really get going on our autumn season here. We have just a super busy fall so staying on top of things is a must. We’re going to New York City this weekend for the NYC Food and Wine Festival, and we have a couple other exciting things coming up. I’m going to be doing a recap of everything at the food festival so check back for that!
During our super productive Sunday, I made a big pan of this pepperoni pizza. It’s definitely a weekend dinner since all the components take a while to put together. Also, it makes some fabulous leftovers.
There are a couple of things that Trevor takes very seriously – hockey, beer, all his man hobbies (woodworking, etc.) and pizza. He loves it. Take out is great, but this is his all-time favorite. His love of pizza has definitely rubbed off on the girls. Hadley’s two favorite meals are pepperoni pizza and tacos from Chipotle (even though she just wants to go to eat tortilla chips).
So this is a couple different recipes combined – it’s the marriage of Ina Garten’s pizza crust recipe and Trevor’s mom’s pizza sauce recipe. The sauce is really thick and slightly sweet from the tomato sauce. The crust is really fluffy and rises easily since it has quite a bit of yeast in it. Obviously, you can top the pizza with whatever you want. Trevor is super traditional – just a good, spicy pepperoni and sometimes I’ll throw some veggies on top like I did with this. I just used half an onion and sliced them super thin so the girls wouldn’t notice them mixed in with the cheese.
Read on for the recipe.
Homemade Pepperoni Pizza
For the crust:
- 1 1/4 cups warm water
- 2 packages dry yeast
- 1 tbsp. honey
- 3 tbsp. olive oil
- 4 cups all-purpose flour
- 2 tsp. kosher salt
For the sauce:
- 12 oz. tomato paste
- 1/3 cup water
- 1/3 cup olive oil
- 1 tsp. oregano
- 1/8 tsp. red pepper flakes
- 2 cloves garlic, pressed
- Onions, thinly sliced
- Mozzarella cheese (it takes 16 oz. to cover this size pizza)
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl. [You can also do this by hand if you don’t have a stand mixer]
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
For the sauce, combine all of the ingredients into a medium saucepan and cook on medium low for about 5 minutes, stirring frequently. The liquid will incorporate with the sauce after cooking a bit.
After the dough has risen, spray a standard size cookie sheet with cooking spray. Slowly roll out your pizza dough onto the sheet and spread it all out evenly. Top with the sauce you just made and any toppings you’d like. B