Personal Pizzas and Killer Crust

On the weekends my boys help choose the meals that we’ll be eating.  A couple of weeks ago my youngest boy wanted to have personal pizzas.  We’ve done these in the past using french bread as the crust or getting a nice pizza dough from our local bakery.  However, my favorite crust since I was a kids is my mothers recipe for Pain Ordinaire or Authentic French Bread.  This is a fast bread to mix up.  It’s easy to work with and it puts a good puff and chew into the pizza without being too thick.  It’s not so great for a really thin crust pizza, I’ll post on one of those later, but for medium to thick it’s great.

We used a bunch of toppings, but considering it was me and three boys (41, 14 and 10 years old) most of the toppings were meat, cheese and more meat and cheese on top of a spiced up left over spaghetti sauce.  It’s possible Bunneh also made a very nice olive oil, basil, fresh mozarella, Canadian bacon and fresh tomato pizza…but I saw him eating pepperoni.  🙂

CheeezyFresh tomatoes, mozarella and canadian bacon...yum.

Mom’s Pizza Crust aka Pain Ordinaire

1 1/2 Tbsp yeast

1 tsp sugar

2 cups warm water

2 tsp Ultra Gel

5 1/2 cups bread flour

2 tsp salt

1 egg white

1 Tbsp water

Dissolve yeast in warm water with sugar.  Let stand until foamy (approximately 10 minutes).  Add 2 cups of flour, Ultra Gel and salt; beating 3-5 minutes.  Add additional flour to make a stiff dough.  Knead well and allow to rise until double.  Shape into pizza rounds and add toppings.  Cook at 375 degrees for 20-25 minutes until browned on the edges and cooked through.

Eat with rootbeer…or other beverage of choice, but rootbeer is traditional at our house.


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