Hi everybody! We're back! The bar mitzvah was AMAZING! A really beautiful event with family and friends. We were so proud of our son. Now, back to reality......The nine days are almost upon us. During that time it can be challenging to find dairy or pareve dishes to feed our family that don’t get repetitive or boring. Well, here’s a solution for you! I have made this homemade pizza for quite some time. Not only during the nine days but all throughout the year. It is very easy and makes a lot. My kids look forward to this treat and my husband says he even prefers it to take-out pizza! Another plus is that this pizza freezes very well. Since this recipe makes a large amount, you should have more than enough for 2 meals. Cut the pizza into squares and freeze. It will keep several months. Or your family may just want to finish it the next night……
The crust is actually my challah dough recipe. The challah dough pizza crust is a wonderful taste combination with the sauce and cheese. I don’t have a round pizza pan and you don’t need one. I simply roll out the crust onto a long piece of heavy duty foil (you can use a long baking sheet if you prefer). I like this method because the foil does not constrict you to a single shape, plus you can adjust the size to fit your oven. This way, I can make a lot of pizza in one shot.
A final word about the crust: make sure you roll it out very, very thin. The dough will rise a bit and thicken. Great if you like thick pizza crust, but if you don’t then make sure you follow my advice. Just when you think you have made the dough thin enough, flatten and stretch it even more. If it breaks that’s ok, just smooth some dough over the hole and continue. In fact, that’s probably a good sign that you are thinning the dough adequately. I don’t use a rolling pin; I flatten the dough with my hands and stretch it at the same time. It sounds complicated, but it’s really not. You will get the hang of it very quickly.
Hopefully we won’t need to be making special meals for the nine days; we should be redeemed and instead, pass this time not in national mourning but celebration. Amen!
4 cups whole wheat flour
4 cups white bread flour
½ Tbsp. yeast
½ cup oil
¼ cup sugar
½ tsp. salt
3 cups warm water
1 jar marinara sauce
1 8-oz. package each of grated mozzarella and grated cheddar cheese
Preheat oven to 350 degrees. Cut 2 long pieces of heavy duty foil (as long as will fit in your oven) or a long baking sheet and spray with non-stick spray. Set aside.
Combine first 7 ingredients in a large bowl. Mix well and then knead the dough for a bit. You don’t need to knead it as long as you would regular challah, really only about 1 or 2 minutes.
Cut the dough into 2 pieces. These will be the 2 crusts.
Take one of the pieces of dough and place on one of the pieces of foil. Stretch the dough the length and width of the foil. As you stretch it, flatten the dough with your hands so it becomes as thin as possible without breaking. Continue this process until you have stretched the dough the whole length and width of the foil. Repeat with the other piece of dough on the other piece of foil.
Once ready, spread the sauce over each crust. Make sure the crust is well covered, especially along the edges. Next sprinkle the cheese generously over the sauce. Use all the cheese and try to make sure there are no gaps.
Place each crust in the oven. Bake for 30 minutes or until the crust is baked through and the cheese is golden brown.
Carefully remove and let cool for a few minutes. Cut into squares or rectangles and serve.