Pizza and movie night on Friday nights is our thing. At the end of a long week, this is our way to unwind, enjoy a special family night together and start the weekend off right. The tradition is still going strong after two years and my children look forward to it each and every week!
When I’m in a hurry, though, it’s not always easy to wait for each of the pizzas and the garlic fingers to bake in the oven separately. When I received a Pizza Maker from Hamilton Beach to try out I was looking forward to being able to quickly cook up a smaller portion of garlic fingers for my boys to enjoy first with their movie. Yes, my boys can plow through almost an entire 12″ pan of garlic fingers. And this is only the beginning!
I have to admit though. I was skeptical. My first thought was my pizza crust is definitely going to stick to the pizza maker pan and dinner will be ruined. I actually took out the parchment paper to use with the pizza maker but then decided against using it. I wanted to see if the pizza maker could be used as intended with freshly made dough and not stick.
I was pleasantly surprised when after about 12 minutes my first batch of garlic fingers came out perfectly crispy on the bottom without sticking to the pan and the cheese was melted just right. The Pizza Maker has upper and lower heating elements and the pan rotates the entire time so your food is evenly cooked!
This Pizza Maker cooks up to 40 per cent faster and is up to 52 per cent more energy efficient than the kitchen oven. I use it all the time now for tons of different meals and sides (it’s excellent for roasting veggies brushed with olive oil!) and I know once it’s summer I’ll be pulling it out everyday so I won’t heat up the house with my oven.
Here’s my trusted pizza crust recipe that I use for my “restuarant style” garlic fingers and pizza!
– 1 1/2 tablespoons pizza yeast
– 1 tablespoons sea salt ( I use 1 tbsp instead of 1.5tbsp in original recipe)
– 6 1/2 cups flour, unsifted, unbleached, all-purpose
1. Grab a BIG mixing bowl. Or big container. Or bucket.
2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours.
3. Add the yeast to the water in your big bowl. Don’t worry about getting it all to dissolve.
4. Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once. Mix with a wooden spoon. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes.
5. Cover with lid (not airtight or it’ll explode off the top) or saran wrap leaving a pea-sized hole in the top to allow for gas to escape. Forget about it and let it rise for 2 hours.
6. Once 2 hours is up, with floured hands reach in and grab a handful of dough about the size of a large grapefruit. This is enough for a large rectangle pizza. Place on a parchment paper lined baking sheet with a mist of oil and begin stretching it to fill the baking sheet.
7. Once it’s stretched out, leave it to sit for 30-40 minutes and it’ll rise even more. To be honest, you can skip this step if you don’t have time – it’s still great just not AS great as it could be ;)
(At this point, you can make any type of pizza you want. I make it everytime we have company and receive nothing but compliments.)
8. Add your toppings and pop it in the pizza maker.
This post is sponsored by Hamilton Beach Canada. In exchange this review, I have received special perks in the form of products and compensation. All opinions on this blog are my own.