With a little bit of the Breakfast Hash leftover, we decided to make a pizza. Using a homemade ketchup with a barbecue-sauce-like flavor, the pizza turned out better than expected. It was also a new attempt at a pizza dough, as my dad has been experimenting with different dough recipes over the past few months.
2 tsp active dry yeast
2 Tbsp plus 1 1/4 c lukewarm water
3 c bread dough
1 1/4 tsp salt
1 Tbsp cornmeal or flour
Dissolve yeast with 2 Tbsp water in a small boil. Leave for 15 minutes or until it is bubbly. Mix yeast mixture with flour, salt, 1 1/4 c water in a stand mixer bowl, or other large bowl. Mix on low speed with a dough hook, or by hand, for 2 minutes. Mixture should be wet and resemble a batter, holding together but looking rough on the surface. Cover with a towel and let rest for 20 minutes.
Uncover and mix on low speed or knead by hand for 6 more minutes. Raise speed one notch and mix for 6 more minute. Raise speed one notch and mix for another 2 minutes. Mixture should now be a ball surrounding the dough hook, or a ball in your hands. If using the same night, place in a lightly oiled bowl, cover with a towel, and let rest another 90 minutes to 3 hours. Dough should increase in size by 50%.
We thought the dough turned out great, but it was pretty chewy. We might consider adding some sugar to help feed the yeast in the future.
My dad formed the dough into a circle and rolled it out. He then pre-baked the pizza crust for about 10 minutes in a 450 degree oven and took it out, topped with the ketchup-barbecue sauce mixture and spread the leftover hash on top of the sauce. He added some cheddar cheese to melt on top. He baked it for another 8-10 minutes in the oven