Last week I got a phone call from my brother asking me where he could find fresh pizza dough in the grocery store. A call like this within my family was quite normal… When we break our computer (drop it in a barrel of beer) we call my dad, when we need workout tips we call my brother and when we need resume advice we call my mom. We always call the expert of the family. Even though my brother was at a grocery store I have never been to and in a state other than my own, I somehow gave him direction to the next best thing to homemade pizza dough.
This got me thinking… Whether you are in college or a recent graduate, you probably eat a lot of pizza. Whether you are quite impatient and opt for the $6 One World deal or call Gumby’s from the Kam’s bathroom to make sure your pokey sticks arrive promptly at 2:15am, pizza is an essential in college. But more often than not, the pizza we are eating is far from edible during any hours the sun is up. So, as usual I’ve raided my cookbooks, magazines, the internet and grocery store to find everything the pizza world has to offer! Whether you are strapped for time or have a Sunday to spend elbow deep in pizza dough, I have found the three perfect pizza dough fixes!
The Dish: Boboli Pizza Crust
For the quickest fix, choose Boboli Pizza Crust. The crusts come in the following varieties: thin, thick, whole wheat and mini. With these pre-baked crusts, dinner can easily be on the table in under twenty minutes (often much faster than a Gumby’s deliver driver). Not only are these pizzas quicker than most delivery drivers here at C-U, but you can make much healthier and tastier versions! If the healthy aspect doesn’t tickle your fancy read below for two jazzed up dipping sauces that will blow the usuals out of the water!
Quick Fix: Spicy Ranch Dip Add 1/2 t of diced jalapenos (or any pepper you have handy) to a ¼ cup of ranch. Cut the pizza in strips, dip and enjoy!
Quick Fix: Garlic Sauce Add ½ t of freshly chopped garlic to a 1/8 cup olive oil or 2 T butter. Microwave and enjoy!
The Dish: Pillsbury Pizza Crust
If you want that freshly baked crust, without all the fuss, go for Pillsbury’s Pizza Crust. Make sure to keep the dough in the fridge until right before you use it. Once you’re hungry, pop open the can and unravel the dough. Make sure to unravel the dough quickly on a cookie sheet and keep it as thin as possible or the insides will never cook (I know from experience). Top with your choice of sauce, cheese, meat and veggies. Cook and ENJOY!
The Dish: Homemade Pizza Dough
(Thanks to a little help from Pizza Magazine! Yes, I read Pizza Magazine)
1 package dry yeast
1 t sugar
1 cup warm water
2.5 cups flour
2 t salt
Combine yeast, sugar and ¼ cup warm water. Combine ¾ cup water, 2 cups flour and salt in a separate bowl. Then add the yeast/sugar combination once it has proofed (in other words, wait about five minutes). Next, you need to knead the dough. This is when making homemade pizza dough can get rough; it is time consuming and it takes patience but it will be well worth it. In order to knead the dough, push it with the heel of your hand. Next, use your other hand to fold the dough in half and turn the dough 90 degrees. Basically, think of kneading as heel, fold and turn.
Once the dough has formed a large ball, put in in a bowl, cover it with plastic wrap and let it rise for 2-3 hours. Once the dough has risen, roll the dough out on a floured surface. If you don’t have a rolling pin (most campus kitchens won’t) use a jar of peanut butter to roll out the dough. Cover with your favorite toppings and bake at 500 degrees for 15 minutes.
Enjoy!