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Pizza Day

It has been ages since I’ve ordered pizza for pick up or delivery. We have made our own for so long.

The bread machine is a huge help. I make the dough using only basic ingredients:

2 cups warm water

2 Tbsp. oil

2 tsp. salt

1 Tbsp. sugar (optional)

5 cups all purpose flour

2 tsp. fast-rising yeast

When the dough is mixed and has risen in the machine (on the dough setting), I take it out and cut it into six pieces which I shape into round “bun” shapes.

I’ve learned the hard way that it’s best to cook the sliced green peppers, onions, and mushrooms in the microwave for a couple of minutes to get most of the liquid out (or it ends up making the pizza soggy). I use the food processor to slice the black olives and grate the mozzarella.

The pizza stone (a square brick tile) is heating in a very hot oven for about 45 minutes while preparations are made.

Putting it all together:

Roll out the dough and slide it onto a wide paddle that has cornmeal sprinkled on it (so it will slide easily into the oven).

Spread tomato sauce on the dough and then sprinkle on some oregano and ground chili pepper or something similar. Cajun chicken seasoning works well too.

Lay slices of salami on top. Then add layers of your favourite toppings, putting the “wettest” ones nearer to the top so they can steam off while baking. Final layer is mozza cheese.

Slide the pizza into the oven onto the brick. If you’re using a pizza pan, you should probably have the rolled out dough on the pan before putting the goodies on top.

Bake at about 450 degrees for 10 minutes (checking as the time gets close to see if the cheese is beginning to bubble and turn ever so slightly brown).


You may notice that there are a couple of glasses of brandy on the island. Do not pour these on the pizza. Pour them down your throat. (I know, I know, it should be red wine, but it was a cold day….)

When the pizza is done, put it on a wooden cutting board to cut into slices to eat as you build the next pizza.

We have two paddles: a large one for putting the raw pizza on, and a smaller one to take out the finished pizza. This way we can build the next pizza while the previous one is baking.

Now all that’s left to do is to enjoy!