Young Cooking

This is a favorite around here. Whenever my siblings come over, they want me to make this. It is NY style pizza, with a healthy kick (whole wheat crust).

Whole Wheat Dough: Using our favorite bread maker, we usually prepare a simple whole wheat dough (but homemade or white dough will work just find. When using a bread maker, simply turn it on and add the following ingredients:

Sauce: I am very particular when it comes to the tomato sauce on pizza. Not too chunky, not too much, but just enough to blend the cheese and crust.

In a small sauce pan, add all of the above ingredients and bring to a boil. Once it is well mixed and warm, adjust ingredients to taste. The tomato sauce is sometimes more or less acidic than usual, so it can be balanced with sugar. If you do not want to use wine in this recipe, you can use a couple teaspoons of vinegar.

Construction: This is the fun part, when everyone always wants to help.

1. Preheat the oven to 425 F.
2. On a perforated pizza pan spread the pizza dough out in an even layer (have the kids help, use your hands, or even a rolling pin works surprisingly well).
    
3. Using a ladle, add one ladle of sauce to the pizza dough. Spread the sauce evenly, leaving about 1/2″ uncovered from the edge. Use the back of your ladle to spread the sauce.
    
4. Add 1/2 lb of shredded mozzarella (low fat low moisture, grate it yourself) and toppings to each pizza (grate 1 1lb for two pizzas). If you made two pizzas, but only plan on eating one right now, cover the extra pizza with plastic wrap and freeze for up to a week (homemade frozen pizza, fancy that).
   
5. Bake for 9 - 11 minutes (until the cheese is bubbly).

Now it’s time to break out the sodas, watch a good movie, and enjoy. We have been spoiled by homemade pizza, so now we always prefer it homemade over takeout. Go spoil your family, it is worth it!