Vlog: Easy Sheet Pan Pizza and What it was Like to Stop Homeschooling After Eleven Years
If you’ve ever wondered what it’s like to STOP homeschooling and send all your kids to school, you might find this video interesting. Recorded over facebook live – it’s now on my youtube channel. Homeschooling is a personal choice, and when I decided to stop homeschooling my kids and send them to school eight years ago, I did a google search and found absolutely nothing about how to go about the process and what to expect. I hope this information helps someone. If you’re a teacher welcoming former homeschooled kids to your classroom this year; there are tips here that I think you’ll appreciate.
This is the easiest version of my family’s favorite pizza. I can make two half-sheet pans of pizza with minimal effort. I can even bake them at the same time. The most amount of work that is involved in making these pizzas is the process of assembling the dough.
My kids say this pizza is even better than my “proper” round pizzas. I’m not sure I agree, but I sure do rely on this method when I have no time and I’m really tired.
- 7 cups flour all purpose is fine, although 00 flour is best
- 3-4 teaspoons salt
- 4 teaspoons yeast
- 2 2/3 cup water lukewarm
- 1/3 – 1/2 cup olive oil
- more olive oil for drizzling on pan
INSTRUCTIONS
- Measure 7 cups of flour into bowl of heavy duty mixer.
- Mix in salt and yeast using the dough hook.
- Measure the 2 2/3 water in a measuring bowl and pour 1/2 cup olive oil into the water. Pour liquid into the flour while the dough hook is running at the lowest speed.
- Mix dough on low with the dough hook for about two minutes.
- Turn dough out onto a floured surface and give it just a few turns, so the outside of the dough isn’t sticky. Form into a ball and cover to rest and rise for about an hour.
- Slice dough into two equal portions. Roll out each piece into a large rectangle shape, using flour on your surface so the dough doesn’t stick.
- Drizzle a little oil into your pizza pans. Place the dough onto the oil, then flip over so each side of the dough has a little oil on it.
- Top each pizza with the sauce, cheese and toppings of your choice.
- Bake each pizza in a very hot oven. 425°F is a good place to start, but experiment with your oven. Generally, the hotter the oven the better. Proper pizza ovens can get to around 900°F. It usually takes about 20 minutes to bake two pizzas at 425°F.
Olive Oil Pizza Crust
Ingredients
- 7 cups flour all purpose is fine, although 00 flour is best
- 3-4 teaspoons salt
- 4 teaspoons yeast
- 2 2/3 cup water lukewarm
- 1/3 – 1/2 cup olive oil
- more olive oil for drizzling on pan
Instructions
- Measure 7 cups of flour into bowl of heavy duty mixer.
- Mix in salt and yeast using the dough hook.
- Measure the 2 2/3 water in a measuring bowl and pour 1/2 cup olive oil into the water. Pour liquid into the flour while the dough hook is running at the lowest speed.
- Mix dough on low with the dough hook for about two minutes.
- Turn dough out onto a floured surface and give it just a few turns, so the outside of the dough isn't sticky. Form into a ball and cover to rest and rise for about an hour.
- Slice dough into as many portions as you plan to make into pizzas. Form each portion into a ball and work, one by one, to roll easy ball into a large, flat disk shape. Keep your surface floured as you work.
- Drizzle a little oil into your pizza pan(s). Place the dough disk onto the oil, then flip over so each side of the dough has a little oil on it.
- Top each pizza with the sauce, cheese and toppings of your choice.
- Bake each pizza in a very hot oven. 425°F is a good place to start, but experiment with your oven. Generally, the hotter the oven the better. Proper pizza ovens can get to around 900°F.