Wednesday, November 7, 2012

Homemade Pizza


Homemade Pizza Dough

Makes enough for one small, thin crust pizza. 
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size. (you can also leave the dough sit for 8 hours. I made mine before heading to work and finished it when I came home.)

Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its 450 degrees. Roll out the pizza, toss on whatever topping and seasonings you like.


Bake it for about 10-15 minutes (or more depending on your oven) until it’s lightly blistered and impossible to resist. I also put the oven on broil for about 2-3 mins to give the cheese a little more browning.

Homemade Pizza Sauce


Makes enough for one small/medium pizza.
4 roma tomatoes
1 to 2 tablespoons olive oil
2 cloves of garlic, minced
Pinch of red pepper flakes
Splash of white wine (I used a riesling)
1/2 teaspoon sugar
3/4 teaspoon salt

Bring medium pot of water to a boil. Poach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them. The peels should come right off. If they don’t, make a slit in the skins.

Drain and dry the pot. Put it back on the burner over medium heat. Pour in olive oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the peeled tomatoes in the pot, along with the wine, sugar and salt. Break the tomatoes up with your spoon or a knife.

Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary.



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