A Pizza, My Heart

Making food can be a fun part of the day for caregivers and seniors alike. Planning meals is difficult and certainly can become boring and repetitious, so it’s best to keep things fresh (pun apologies) in the kitchen. Not that we need a day of pizza awareness to enjoy pizza - no this comes quite natural to most. Indeed, National Pizza Day is a perfect day to make our own pizza, and a great opportunity for caregivers and seniors to cook together. Follow these easy steps and create a masterpiece tonight!

Makin’ Dough

What you Need:

6 ounces of warm water

1 Tsp. of instant yeast

2 cups of all-purpose flour

1.5 Tsp. of salt

What do you:

Stir the yeast into the warm water until it is completely dissolved.  Next, add the flour and salt into the mixture, stir together thoroughly.

On a clean surface, knead the dough for 5 minutes and make sure to mix in all the loose flour.  To create the perfect dough, make sure the consistency is smooth and not sticky. Add flour, one Tsp. at a time, to ensure correct consistency.

Optional: Place dough in a covered bowl and refrigerate for 1-2 hours.  The dough will double in size and you can use it for at least 2 days after.

Let’s get rollin’

Using a rolling pin or the palm of your hand, spread the dough evenly until it is the thickness of  ¼ inch or less. We recommend you use a piece of parchment paper when baking your pizza. (The dough will eventually release from the paper so you can remove the paper after 5 minutes of baking.)

Add your toppings and bake for 8-10 minutes at 500 °F on a pizza stone or baking sheet. Remove parchment paper at 5 minutes and turn pizza, bake for additional 3-5 minutes.  Let your pizza sit for 5 minutes and then you can eat! Enjoy!

Classic Combos (cheese not included)

Pepperoni and Olive

Mushroom, Green Peppers, Garlic Cloves

Sausage, Red Onion, Sage

Fresh Tomato, Basil, Olive Oil

BBQ Chicken, Cilantro, Jalapeno Peppers, BBQ sauce

*Make sure all cooking is done in a controlled environment for safety purposes. 

Published on February 9, 2016.