baking stone

We have a family tradition of homemade pizzas on Fridays. The dough is so easy to make in the mid-afternoon and the toppings take no time at all to prep. The recipe we go off is from Farmgirl Fare (Susan runs an AWESOME blog!) with a little variation based on my sister’s significant other’s kitchen genius. Here’s photos from what we made this past week. 1) Dough. 3 cups flour 1 teaspoon yeast 2 teaspoons coarse kosher salt 1 1/3 cup water, about 90 degrees Blend the flour, salt, and yeast. Then add water. 2) Prepping. Knead the dough for a few minutes and then place it in the a clean bowl, lightly oiled. Cover it with a damp cloth and let it sit for two hours. Anytime between two and three hours is sufficient to let it rise. This recipe yields three medium sized pizzas, two large, and four small. I usually double the recipe if I’m cooking for another family as well. 3) Make your own tomato sauce in the meanwhile. It takes about 20 minutes to prepare and then you leave it on the stove for an hour or two. Can add meatballs, but it’s really just amazing on its own. The secret to it? BUTTER! Ingredients: 4 large cans whole peeled tomatoes; about ¼ pound hunk of parmesan or pecorino romano, salt, pepper, olive oil, butter, fresh basil Directions: Heat 2 tablespoons olive oil in the bottom of a large stock pot on the stove. Prep the…