Friday Favorites | Pizza Night

*This post contains affiliate links.  As an Amazon Associate, MYG earns from qualifying purchases.

Hey Friends! Happy Friday! How was your week? I swear ours went by in a blur...

Right now my brother-in-law is currently have brain surgery to remove a glioblastoma. It's the most aggressive type of brain cancer. If you are the praying type, PLEASE stop and say a prayer for all of his doctors and nurses and if it's not too much to ask his entire family. He has a long recovery ahead of him. 

Now let's get onto today's FAVORITES!  Did you know that Tuesday, February 9th is National Pizza Day. So switch up your Taco Tuesday to Pizza Night. 

I have fallen in love with the National Day Calendar.  So today I am sharing all my FAVORITE pizza tools (or similar ones) and recipe. 

Let me start with my FAVORITE tools to make homemade pizza. Now I am not against ordering a pizza from our local pizza place or cooking a frozen pizza but I know how much my gang loves my homemade pizza so these are the tools (or similar) ones that I use.

Pizza Stone (similar) 

I have had my Pampered Chef Stones forever and that is what I use but this one received lots of positive reviews. I put my stone in my oven while it is preheating so it gets nice and hot. 

Pizza Spatula 

I always make a rectangular pizza because I just haven't mastered how to get my dough perfectly round.  This spatula moves my rectangular pizza just fine to the hot stone. 

 

Pizza Cutter (similar) 

Again, I have the Pampered Chef cutter that I have probably had since we got married. But this one is a Kitchen Aid and has 5 stars with over 4,000 reviews! 

French Dough Roller (similar) 

I picked up my french dough roller at TJ Maxx but this one is super similar. I love that the french style doesn't have handles on the end. 

Dough Cutter

This cutter is my FAVORITE. The dough doesn't stick to it and it cuts it so effortlessly. 

Kitchen Aid Mixer

I have talked about my love for my mixer several times on here and it kneads the dough just perfectly. It is for sure an investment but it is well worth the money. 

I believe I shared all my FAVORITE tools so now let's talk about my favorite recipe. I mentioned on here before that I started using Kamut flour because it has the lowest gluten in it without being gluten free. I only have a gluten sensitive and I can digues this just fine. 

I use this recipe for pizza dough from this cookbook For The Love of Kamut.  I have completely switched my family over to this flour. I use it for bread, dough, rolls, etc. 

Here is the dough recipe from The Food Nanny Blog and is the one I use from the Cookbook.  I would highly recommend buying the cookbook. It has so many of our FAVORITE recipes in it. Not to mention it is so pretty and looks great on my counter. 😉

White Kamut Pizza

Plan Ahead: Preheat oven to 500 ° an hour before baking. If using a pizza stone, put it in oven at that time.

Tip: Dough may be refrigerated up to 24 hours in advance.

Total Time 2 hours 30 minutes

Servings 3 (8-10 ) thin crust or 6 individual

Ingredients

• ½ cup Warm milk
• ½ cup Warm water
• 2 tsp Sugar
• 2 ½ tsp Active dry yeast
• 1 tbsp olive oil extra-virgin
• 1 ¾ cups White Kamut flour
• 2 tsp French gray course salt

Instructions

1. Warm milk to lukewarm. In a large bowl, combine lukewarm milk and lukewarm water. Stir sugar in. Sprinkle yeast on. Gently stir and cover. Let sit for 5 minutes while it gets foamy.

2. Stir in the olive oil, flour and salt. Mix with a wooden spoon or dough hook. (May also use electric mixer with a dough hook for kneading.) Start kneading, dough will come together. If it is still too sticky, put a dusting of flour down on surface and knead 10 minutes, until smooth and elastic. The kneading is important. Set timer. Knead a bit and come back to it.

3. Drop ¼ teaspoon of olive oil in the same bowl dough was mixed in. Cover with a lightweight dish towel. Leave in a warm, draft-free place for 2 hours.

4. Punch dough down, divide into 3 balls and let rest 15 minutes. (May put dough into freezer bags and refrigerate for up to 24 hours.) After refrigeration, take dough out to let it come to room temperature and carry on.

5. Push each dough ball into desired thickness and shape by hand. May also use rolling pin to roll dough out to desired thickness and shape. Place on a very lightly oiled (olive oil) baking sheet or pizza pan. (Pizza should cook almost as quick as on a stone if dough is thin. If thicker, allow for more time to bake.) If using a stone or pizza oven, preheat for about 1 hour prior to baking. Place dough on pizza peel with a little flour underneath. Dress pizza quickly so the moisture does not have time to stick to the peel. (Remember to disperse ingredients evenly. This makes for a crisper pizza. Too much cheese or too heavy on the ingredients will make pizza soggy. Slide pizza onto hot baking stone or in pizza oven. Should bake about 6-7 minutes. Remove from oven. Place on cutting board to cut and serve.

Recipe Notes

Plan Ahead: Preheat oven to 500 ° an hour before baking. If using a pizza stone, put it in oven at that time.
Tip: Dough may be refrigerated up to 24 hours in advance.

Right now, I am just making pepperoni pizza but what should we try next?? What is your favorite pizza recipe? Where is your favorite pizzeria?  

Make Note- I love a good theme night so when I found these cute plates in the Target Hotspot I knew they would be perfect for any pizza night. 

and let's not forget about the Popcorn cart that pairs well with a pizza night.