This makes enough dough for two 12″-14″ pizza crusts…
- 1 3/4 cups warm water
- 1 Tbsp active dry yeast
- 2 Tbsp sugar
- 2 Tbsp light olive oil
- 1 1/2 tsp table salt
- 4 cups flour
Now, every bread recipe I have ever seen calls for too much flour. The “4 cups” thing is a general amount, but it’s more than likely you won’t need it all. Here is what you watch for to know you’ve added enough flour: If the dough cleans the sides of your mixer-bowl, but still is sticking to the bottom, you’re good. If the dough is sticky, add more flour. Let your mixer knead the dough until it’s the softness and texture of fat baby thighs. Also, let the dough sit for a few minutes before you really get down and knead it- the water takes a few minutes to fully hydrate the flour molecules, so what may look dry, in five minutes might be perfect.
So make your dough, knead it, then place in a lightly sprayed (with Pam or whatever) bowl, cover tightly, and refrigerate overnight. Yes, this step really does make a difference. The crust I tried making the same day was good, but the overnight one was chewy and had a much better texture and tooth. No idea why, but it’s true.
Also make your sauce the day before- the herbs will have a chance to bloom and meld.
- 1 – 14 oz. can of tomato sauce
- 1 – 6 oz. can of tomato paste
- 1 Tbsp sugar
- 1 tsp salt
- 1 tsp granulated garlic
- 1 Tbsp dried Italian seasoning
- 1 tsp dried oregano
Stir all this together, cover and refrigerate. No need to cook.
To make your pizzas you will need the following:
- a pizza stone, in a preheated 500* oven
- A cutting board or rim-less cookie sheet
- parchment paper
- dough, divided into two balls
- Mozzarella cheese, grated
- Canadian bacon, 12 slices per pizza
- Salami, 12 slices per
- Pepperoni, 24 slices per
- Mushrooms, sliced thinly
- Green pepper, sliced thinly
- Red onion, sliced thinly
- Black olives, sliced
- Italian sausage, 1/4 lb per pizza, pinch off pieces and scatter on pizza
- Linguica sausage, 1/4 lb per pizza, pinch off pieces and scatter on pizza
- Ground beef, 1/4 lb per pizza, pinch off pieces and scatter on pizza
- Louisiana hot sausage, 1/4 wiener per pizza, diced
- cheddar and provolone cheese to top
- cold sliced tomatoes to top after cooking
Of course, you can add or subtract any ingredients you like or not, but this is the quintessential combination pizza.
Take one of your dough balls, and press into a circle, and start pulling and pressing in your hands to make a disk. It will be very springy. That’s good- it means you have excellent gluten, and the crust will be fabulously chewy- but it does not make for easy rolling. You can try and roll with a pin, but just working it with your hands really is the best way. Keep pressing out until it’s approx 12-14″ circle.
Dock the whole disk with a fork (prick the dough), and set on a piece of parchment paper on a rimless cookie sheet or cutting board. (you’ll transfer the pizza andthe parchment paper to the hot stone in the over by sliding it off the sheet or cutting board- so “no rim” is important)
Smear the amount of sauce you like all over the dough- leaving about 1/2 inch around.
Top with cheese, and the toppings in the order I have them listed, or be a rebel and do whatever you want- but don’t blame me!
When you have your Mt. Vesuvius created, get your kids out of the kitchen, open your blistering oven, slide the rack with the stone out, and carefully slide the pizza AND the parchment right onto the stone. Slide rack back in, close up, and set the timer for 18 minutes.
In 18 minutes, you will have the best pizza you’ve ever eaten. Pull the hot pie and the paper from the oven, toss the browned paper, and use your Chef’s knife to cut the pie- a pizza wheel just squishes the topping off a pizza this big. Top with cold tomatoes. Enjoy!!!
If anyone makes this, let me know how you like it!