September 21, 2014

Pizza!

I made some pizza for my sons and friends this weekend.  It was a small crowd of hungry guys so I doubled the recipe.  The dough rose and then I put it in the two pans.  At that point, I reached for the cheese...  and there was only enough for one pizza.  So we discussed our options:  no cheese, non-dairy cheese or Alfredo sauce in the jar, leftover from August’s camping trip.  Alfredo won (on another week, I will give you my recipe for homemade Alfredo).  I put cheese on top of the (non-meat) sausage and red sauce for one pizza and combined sauteed vegetables with Alfredo sauce on the other.  They were both hits, reminding me that pizza is very forgiving.  If you can imagine it, you can create it.

Pizza is the perfect vehicle for variety.  It is easier to make than most people think, and homemade can be prepared just the way you like it.  In our house we have had the traditional red sauce and cheese over veggies, hot dogs, non-meat pepperonis, canned salmon, and tofu, though not all at once.  We have successfully created Alfredo pizza, and pizza using whatever cheese we had on hand.  We have even made dessert pizza, with fruit and frosting lightly drizzled on top.  Pizzas can be large enough to fit into a cookie sheet or small enough to be individual.  We have made pizzas while camping using English muffins or tortillas as crusts.  As I have said, if you can imagine it, you can create it.

Here is the recipe that I have adapted from the cookbook that my grandmother used as a young bride.  The recipe is simple; the only extra that you really need is a bit of time to let the dough rise.

Ingredients for the thick crust:

1 tbsp. yeast (one of those little envelopes)

2 tbsp. + 1 cup of warm water (it should feel just a bit warmer than body temperature- measure on the inside of your forearm as if you are testing baby formula)

2 tbsp. oil (vegetable oil is fine, or olive)

½ tsp. salt

½ tsp. sugar

about 3 cups of flour ( you can use up to ½ whole wheat and ½ white, or any combo of your choosing.  More than ½ whole wheat and the dough isn’t so good)

sauce, toppings and cheese of your choosing

Directions:

1.     Pour the yeast, sugar and ½ cup warm water into a large bowl.  Mix with fork to dissolve the yeast.  Let stand about 10 minutes until the mixture gets “foamy” on top. 

2.     Meanwhile, measure the rest of the water into a liquid measuring cup.  Add salt to water to dissolve.  Then add the oil.  Pour into the foamy yeast mixture.

3.     Add the flour, one cup at a time.  Use a wisk to break up any clumps with the first cup.  With the second cup, use a wooden spoon to mix.  By the third cup, you will need to start kneading with your hands.  Coat with a bit of oil first and then plunge in, mixing and kneading until most to all of the flour is integrated, about 5-10 minutes.  It should no longer be sticky.

4.     When the dough has taken in all of the flour that it can and it isn’t sticky, pour a bit of oil in the bottom of the bowl while you hold the dough in your hand.  Then place the dough into the oil and move it around so that one side is coated.  Place that side UP in the bowl.  Put bowl in warm place and cover loosely with a clean towel.

5.     Let the dough rise for about an hour, until it is doubled in size.

6.     At this point, find a cookie sheet that has 4 sides, or a round pizza pan.  Spray with oil so the dough doesn’t stick.  Turn the oven on to 450 degrees.

7.     Remove the dough from the bowl and knead briefly.  Then start pulling the dough gently so that it fits into the chosen pan.  It will need to rest as you pull, so take your time—it will take about 5 long minutes to shape the dough.  You will be amazed at how far it stretches.  ( If you prefer a thin crust, divide the dough between two cookie sheets or pans).

8.     Let the dough rest while you prepare the toppings.  I chopped and sauteed onions, garlic and green peppers.  Then I added canned, sliced olives and fresh basil to the mix. 

9.     Spread tomato sauce on the dough.  You can use pizza sauce or marinara sauce or whatever sauce your family likes.

10. Place the toppings on top of the sauce  OR sprinkle the cheese onto the sauce now.  (I guess I do things backwards—I always put the cheese on top of everything else)

11. Then add the toppings on the cheese, or the cheese on the toppings.

12. Put into the middle of the hot oven for 20 minutes.  Beware that the bottom may be done while the top of the dough might look pale. 

13. Let cool on a rack for as long as your family will allow—ours usually gives the hot pizza about 3 minutes before they attack. 

  

14. Enjoy!              

I had to push the guys away long enough to get this shot.  The color is not so good, but at least you can get an idea of the pan size and the dimensions of the pizza.  This was obviously the one with red sauce. 

Devin will return next week with more ideas.  He has his final in his current class, this week.  Has he mentioned that he is in culinary school?  He attends one class full time for five weeks, takes a final and then starts his next class.  Think about it—how else would there be time for dough to rise, food to cook, etc.?  This class is butchery, something every good chef needs to be aware of.  He has a two-day practical and then a written exam.  His school is not for slackers!  Wish him luck and focus with all of those sharp knives!

Viki and Devin