Could my search for the best homemade pizza dough be over? The kids said this was the best yet - and to me, kid approval is one of the greatest compliments you can receive as they are a mom's toughest critics!
I started the dough the day before, mixing and kneading and chilling the dough in the fridge overnight. Last night, I got the dough out 2 hours prior to cooking time and let it warm up a bit. I heated the oven to 500, with a pizza stone on the bottom rack, 45 minutes prior cooking time. I turned on the gas grill and prepared my vegetables...red peppers (placed on the grill whole), zucchini slices, red onion slices, and portobello mushrooms. I brushed everything (except the red peppers) with olive oil and sprinkled them with salt and pepper and grilled them for about 10 minutes. With the grilled vegetables, some homemade sauce I had taken from the freezer (basil pesto would be awesome too!), and some shredded mozzarella, I was ready!
Shape the dough, pile on the toppings, and bake! Dining al fresco with a glass of zinfandel on the side and you've got yourself a perfectly delicious and healthy summer meal. More difficult than taking diGiornio out of the freezer but the taste and wholesomeness cannot compare! You've got to try making your own!
For the sauce recipe, see below...
28 oz can crushed tomatoes
2 T red wine vinegar
salt and pepper, to taste
1 tsp dried oregano
3 garlic cloves (or more to taste), minced
Mix all ingredients together in a bowl. It's that simple!