Tasty Tasty Tasty! Craving pizza today so I made this. Went through my fridge and just used what I had lying around. Too bad I didn’t have any Mozza. This is the pizza before it went in the oven.
The pizza got a little over cooked. My puppy spilled something in the living room so I got side tracked for a few minutes. The picture looks uglier than it tasted. There was no charring on it, luckily. It tasted pretty spot on fantastic. Nice thin crispy crust. Just the way I like it.
To make the dough, you’ll need:
-2oz white flour
-4oz white whole wheat flour (which is a combined total of about 1.5 cups flour)
-4oz room temp water(1/2 cup)
-2 tsp active dry yeast
-1 tsp sugar in the raw
-1/2 tsp salt
-1 Tbs olive oil
1) mix the water, yeast, sugar, salt and olive oil in a bowl. Use a fork to whisk it together. Let sit for about 10 minutes or until it becomes frothy
2) In a kitchen mixer bowl add the flour by weight if possible. Add the frothy yeast mixture to the flour and mix with a dough attachment. If the mixer has a hard time bringing it together you might need to do the initial mixing with your hands or a spoon. Once you have a messy ball, let the kitchen mixer knead the dough for 3-5 minutes, or until it becomes very elastic and smooth. Shape the dough into a ball and place in a large mixing bowl that has been coated with a thin layer of olive oil. Cover loosely with plastic wrap and let rise for 30min or until doubled in size. Preheat your oven to 450 degrees and place a pizza stone on a rack near the top.
For your sauce: you can either use store bought pizza sauce or you can make your own. An easy way to make simple sauce is to use a small 4oz can of tomato sauce. Throw in 1 tsp oregano and a few teaspoons of good aged balsamic vinegar. Add some salt and warm in a pan.
To make your pizza:
3) Flour a large board. Dust the top of the risen dough ball with flour. Picking up and turning the dough while working, use your fingertips, push from the center and away from you to stretch the dough to the size pizza you want. Use additional flour as needed.
4) Take the heated pizza stone out of the oven. Use a rolling pin to gently wrap and lift the dough and move it over to the stone. You can also use the same method of picking up the dough on a pin to spread some cornmeal down on the board. Gently push the dough into the coarse cornmeal. It will give it a nice texture once it is cooked.
5) Ladle the pizza sauce over the pizza. Move it around with the back of the ladle or spoon to cover the dough evenly. Work the sauce out to the last inch or so of outer edge of the pizza. Now it is time to add your toppings of choice.
I used in the following order:
-shredded parmesan cheese – high quality
-3 cloves of garlic – finely minced
-A small handfull of fresh basil leaves – center vein removed and sliced thin
-3 ripe plum tomatoes
-2 large strips of british (extra lean) smoked bacon that had been pan fried and cut into little strips
I wish I’d had some mozzarella to add to it.
Pop it in the oven for 10-20 minutes at 450 degrees. It will depend on how much and what type of toppings you use and how thick your crust is. I rolled my crust out to about 15 inches in diameter and it turned out nice and crunchy all the way to the center. Enjoy!