We love our bread machine dearly. It has become quite a special part of our lives. Not only do we use it to actually bake bread it also has a mix setting. Sometimes, when we are tired like after all the in laws left. We make ourselves a pair of pizzas. It’s quick and easy, and kind of fun. Plus it tastes good.
Vienna, is known for may wonderful things. They have incredible things to see and to do in this city. There are some fabulous ways to have a good time. Fantastic stuff truly. But their restaurants often leave something to be desired. There is no quality control it seems. I remember before we got the bread machine, when we would get a cheap pizza, and cheap here is expensive back home. What we tended to end up with was melted cheese on burnt char. It was disgusting. We tried all over the place to get a good pizza. But unfortunately it was usually a major fail. In Europe, they don’t do deep dish American style, the kind of pizza I am used to. Instead, they do this super skinny crust with some cheese and other things on top. Which is fine, so long as you pay careful attention to it as it is baking. But, if you don’t it is far too easy to end up with burnt char covered in cheese. It was incredibly frustrating. This phenomena, is not limited to only pizza. It seems to be a standard at the majority of restaurants here. So expensive to eat out and so frequently very poor quality food which they demand full payment for. Stuff like this would never leave an American restaurant kitchen. It just wouldn’t happen as we have quality controls. The result of all this disappointment with the quality of food lead us along with our usual lack of money, to cooking in the house often months and months go by and we have not eaten out. Now we make our own pizzas, so as not to get the typical burnt char provided at every Austrian pizza place that we tried. And it wasn’t just the once. It was actually over and over again that we tried them to see, if it was just a very rare bad night. But after trying many of them several times we discovered that no this was the standard. So we have to do everything at home.
Ingredients for homemade pizza dough, this makes 2 good sized smaller medium euro thin crust pizzas:
First,preheat the oven to about 325-350 degrees Fahrenheit,then put all the non optional ingredients in the bread machine pan. Or if you do not have a bread machine, use a bowl and mix them together. Set the bread machine to the mix setting. This is a good time to grate any and all cheeses.
Once the dough is mixed, take it out of the bowl/bread machine pan and break it in half. On a flat lightly floured surface, roll it into a ball and then, flatten it some with your hand. Next roll it out trying to get a good flat even circle.
This is the fun part. Now, you might want to take a moment to either put down some baking paper in a pie pan, or you might want to take some additional olive oil and rub it in the pie pan to make sure the pizza doesn’t stick. Once that is done, return to your flattened dough. I really love olive oil so before I put my tomato sauce down, or before I put down my cheese/es if i am making a white pizza, I like to rub the entire round pizza dough disk, with some additional olive oil. Then for those that want tomato sauce, add your tomato sauce to the amount that makes you most happy. Would you like to add mushrooms? Or pineapple? What about anchovies or salami? What do you want to dress your pizza with? Once you have decided, go to town! There is no real way to go wrong. Once the topping/s are added, I like to add a thin layer of grated Parmesan, before I add the mozzarella. Sometimes I go back and forth, doing a layer of Parmesan, a layer of mozzarella, layer of Parm, layer of mozzarella…. I love incredibly over cheesed pizzas. My husband, loves pizzas with salami and pineapple. Which is the equivalent of a plain pizza more or less if you go to Scandinavia. If you ask for plain cheese pizza this is what you get. If you take it back to them and explain ONLY cheese…. They tend to look at you like you have two heads. But then what do you expect from the part of the world that refers to “take out” as “American take away?” (I would point out here, that I have never gotten a char burnt pizza in Scandinavia.) They have very high standards.
Once your pizza is fully dressed to your satisfaction, pop it in the oven and bake it for about 15 to 20 minutes or for how ever long feels right to you. Then serve it along side some really delicious garden salad and you have a fabulous meal!