Weekend Cooking: Friday Night Pizza

IMG_2287Friday night has been pizza night for a while.  It is a treat for everyone at the end of the week – including the cook (me), due to the fast prep time and lack of required decisions.  Although my favorite meal is a giant salad topped with delicious things, pizza is much easier to make – and no one ever complains.

I mix a yeast dough Thursday night or Friday morning; if the former, then it overnights in the fridge.  I like to add a generous amount of rosemary (it becomes much less like little sticks in the wet, long-fermenting dough) as well as some quick steel cut oats.

With the dough made, homemade pizza is done in about 30 minutes – much faster than delivery, takeout, or driving to and waiting in line at a store. And the cost can’t be beat – a very large pizza with an entire bag of fresh spinach comes to about $6.   Did I mention that between dough and cheese is one of the ways the rest of the house will eat leafy greens without complaining?

8 thoughts on “Weekend Cooking: Friday Night Pizza

  1. Looks as though you were one of the foresight full people who made sure to have supplies of yeast and flour! A lot of markets have run out, and though it appears to be temporary, a lot of people can’t make pizza right now. Well, I think you can get contactless delivery.

    be well… mae at maefood.blogspot.com

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    1. Yes, that’s true… we always have the pantry and freezer fairly stocked so have been able to get by with what we have on hand. We’ll be eating a lot of lentils in the coming weeks!

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  2. I’m planning on making pizza this week. I forgot to buy yeast, but I have enough for a few loaves of bread and some pizza dough. I *did* remember to buy flour. I have my homemade pizza sauce and some storebought mozz in the freezer, so I’m good to go.

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  3. Pizza is on regular rotation here as well. I use my sourdough starter and do an overnight too. I’d stocked plenty of flour, and don’t need yeast.

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