A few weeks ago, I was catching a rare episode of Rachel Ray Show, and my oldest son said “Is this 40.00 a day”. I first fell in love with Rachel Ray many, many years ago watching her on the Food Network. I guess I forgot he used to watch it with me. It was her frugal ways plus her appetite for good food, local favorites and fun personality that reeled me in, hook line and sinker. I have several cook books, and subscribe to her Rachel Ray Magazine. I cut out and keep many recipes. So this will more than likely not be my last Rachel Ray recipe I post here.
This recipe has one of my favorite thing to bake, yeast bread and my families favorite pizza. I have had my fair share of yeast breads not rise, but through a lot of recipes and researching my mistakes I feel pretty confident in my abilities to make homemade breads from quick rising yeast. Three main things I have learned is to let the yeast proof, use only lukewarm water and use 1/4-1/3 cup less flour than the recipe calls for.
So in any yeast recipe add the yeast, sugar and lukewarm water in a bowl and let it sit until small bubbles form, approximately 5-10 minutes. Letting the yeast sit in the warm water activates it and should look something like this, it foams up.
This pizza recipe, has to rise twice. Once in the bowl and once in the cast iron skillet. As always with yeast bread give youself plenty of time to make this yummy meal. But you will not regret making it once you taste the unique flavoring of the sauce, ham and swiss cheese. As always I double the recipe and make two skillet pizzas.
Adapted from Rachel Ray Ham and Swiss Pizza
Adapted from Rachel Ray Skillet Dough