Pizza Party!

HALF MARATHON MONDAY!

That is what I have decided today is!

I went out to complete a 12 mile run...I ran into construction and started to take the detour.  Then I found out that the detour was not going to work for me while on foot...so I turned around.  Then, a construction worker let me through the construction and I was able to continue on my mapped out course.  It took me about 2 hours and 15 minutes with all the construction shenanigans and when I sat down to map out what I actually ended up running, I found that I ran 13.75 miles! WOAH! I felt pretty great and super proud that I did it.  I can't believe that my first half marathon was completely unofficial and a total accident, but I'm still proud that I was able to do it.  Plus, I ran the entire time!

I think it must be the new shoes...

I also recently discovered the greatest pizza crust recipe.  So, basically, I am full of success stories today.  I encourage you to try out this recipe ASAP.  Seriously, have a huge pizza party or make-your-own pizza night.  Whatever your style is, this recipe is great.  You will get amazing thin crust dough that is crispy with perfectly fluffy bubbles and has an amazing chewy crust! Plus, this is a no-knead dough.  I love low-maintenance food! The only downside, is that this stuff needs to rise for about 18-20 hours, so you need to plan your pizza night a day in advance.  Have fun!

No-Knead Perfect Pizza Dough (adapted from Some Kitchen Stories-originally from Jim Lahey)

Ingredients (for about 3 pizzas):
3 3 /4 cups all-purpose flour
2 tsp sea salt
1/4 tsp active dry yeast
1 1/2 cups water

Directions:
1. In a big mixing bowl, mix flour, salt and yeast.  Slowly mix in the water and continue to mix for a few minutes, until dough just comes together.  Form dough into a rough ball (it will be a little sticky) and then place the bowl in a dry, room temperature area.  I put mine in the oven (off obviously) and let the dough rise for 18-20 hours.  The dough should more than double in size.

Preparing the dough...

2. When you are ready to make your pizza, take the dough out and place on a lightly floured surface.  Divide the dough into 3 equal balls.  Lightly coat each ball with flour and let sit under a wet towel for an hour.

So beautiful! 

3.  Preheat your oven to it's hottest setting (500 or 550).  If you are using a pizza stone, preheat the oven with the stone in it.  If you are using a baking sheet, make sure the rack is in the middle of the oven, but do not preheat the baking sheet. I used a baking sheet and covered each sheet with some corn meal to make a crispier crust-just a thought.

Some sauteed veggies

4. Prepare your toppings: I made three pizzas.  One was a Caramelized Onion, Goat Cheese, Thyme and Honey Pizza (of course to use up more of those caramelized onions...).  One was a Spinach, Red Pepper, and Feta Pizza, and the last was plain old Cheese.  For the first two, I brushed the pizza dough with a light olive oil and for the last, I threw together a basic sauce and then covered it with mozzarella and parmesan cheese.  Make whatever you want!

5. When the dough is done resting, dust your hands with flour and start to form the dough into a pizza crust.  Start by stretching the dough with your hands and then flip your hands over so that your knuckles are working the dough and start to spin the dough into a traditional circle.  Place the dough on the baking sheets (with or without corn meal) and then prepare your toppings in whatever way you want.
6. Bake the pizzas for about 10 minutes if using a baking sheet and about 5-7 if using a stone.  The crust should be blistered and bubbly-that's how you know it's perfect!
Enjoy :)

My dad said this was the best crust he had ever had!