Last weekend, all the members of Team Unicorn gathered in one place to talk, play games, and make pizza! We had a democratic (and all-vegetarian) approach to pizza-making, in which we had four crusts and each team member was responsible for half a pizza, and the odd man out (@MrsFridayNext) grazed. Available toppings included green peppers, fresh and sun-dried tomatoes, goat cheese, fresh basil and garlic, spinach, red onion, and artichokes.
The crust was courtesy of @booksNyarn, who adapted a Cooking Light recipe:
1/2 t sugar
1 pkg dry yeast (2 1/4 t)
2/3 c warm water
1 1/2 c bread flour (2 parts white to 1 part wheat)
1 1/2 T cornmeal
2 t extra virgin olive oil
2 T bread flour
1/2 t salt
Dissolve sugar and yeast in warm water in large bowl, let stand 5 min. Add flour, cornmeal, oil, and salt to yeast mixture; stir into soft dough. Turn onto floured surface, knead 5 min. Add 2 T flour to prevent sticking.
Place dough in sprayed bowl, turn dough to coat. Let rise 45 min until doubled in size. Punch down, shape into ball. Respray bowl, let rise 30 minutes.
Makes enough dough for 1 pizza crust.
To freeze dough, bag and place in freezer after kneading. To use, bring to room temperature and let rise.
Bake in a 400 degree oven for 18 minutes, more if especially topping-laden.
We ended up with two pesto-based pizzas:
All of which were DELICIOUS, especially the crusts, which came out just right.