Recipes
Sausage And Jalapeno Pizza
The kitchen is where all the action is, and I’ve always encouraged families to lean into this fact and bring their kids in to help cook. In fact, I wrote a whole book about this, called Family Table.
But what’s fun for kids to make? And for adults at the same time? Why not try the most popular takeout food in the world? PIZZA.
For whatever reason, kneading dough is irresistible for little ones, and choosing and applying your own toppings from a “pizza bar” you set up lets them get creative. Below you’ll find my recipe for one of my favorite topping combinations—sausage and jalapeno—but obviously you can feel free to disregard that and go traditional. Or wilder and weirder. Whatever you’re feeling. The dough is the most important part of the recipe. Don’t stray from those instructions. If you have little ones, I recommend giving them a small portion to make their own personal pies.
Recipe
SERVES 4 – Cut or double recipe.
FOR THE DOUGH
Ingredients
Steps
Using a stand mixer with a dough hook mix all ingredients except the yeast and salt. Once mixed, sprinkle with yeast.
Mix on low speed for 5 minutes or until everything is tacky, stopping to scrape sides of bowl as needed. Increase speed to medium-low; mix 4 minutes or until dough clings to dough hook. Add salt. Mix 5 minutes or until dough is soft, stretchy and resilient when poked.
Transfer dough to a clean work surface. Cut into 4 pieces (each about 8oz). Mold the portions into tight formed balls. Squeeze each ball near bottom to eliminate any big air pockets. Gently roll on surface in a circular motion to create a smooth, tight ball. Place dough on a baking pan. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days. Remove from the refrigerator and let it rest covered at room temperature for 1 hour. After 1 hour stretch the dough.
Using a rolling pin, roll the dough into a 12-inch circle, 1/8 inch thick.
SAUCE
PIZZA
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