Thursday, November 13, 2014
Go out for pizza?!
Are you kidding me?
Okay, I get it, its been a long week, no time or desire to cook.
I'll give you that.
But, if you have a few minutes to mix together some dough, all you have to do is let it sit for a couple hours before you use it.
It's a no-brainer, really.
this is what you'll need my brainless:
1 Tb. instant dry yeast
2 tsp. sugar
1 c. warm water
mix the first 3 ingredients until yeast and sugar is dissolved and let sit for 5-10 minutes until foamy.
(if it never gets foamy, that might mean that your yeast is dead.)
Dead Jim, dead. (bonus points for those of you who got that reference, ya nerds.)
Once the yeast is foamy, pour into your stand mixer and add:
3 c. all-purpose flour
1 Tb. salt
1 Tb. olive oil
Mix with the dough hook until all is incorporated and let mix on a medium setting for about 8 minutes.
It will look too wet at first, but will start to look less shaggy as it mixes.
You want the dough to be a little sticky, so it should pull away from the sides of the bowl, but be sticking to the bottom of the bowl.
If its just too wet, add a couple Tbs. of flour.
With oiled hands, lift dough from bowl and place into a well oiled bowl at least 3 times larger than the dough ball. Cover with plastic wrap and let sit for a couple hours.
Since I live in the frigid Rockies, sometimes I sit this bowl on a heating pad set to its lowest setting for a kick start on the proofing process.
About an hour and a half into this, go ahead and preheat your oven to at least 450* with a pizza stone inside.
Once the dough is all big and puffy, divide in half, cover again and let rest 10 minutes.
At this point, work each half into a 12 inch roundish shape on a piece of parchment paper (hopefully on a pizza peel or at least the back of a large cookie sheet), cover with pizza sauce (recipe follows), then cheese and finally the toppings.
If you don't need 2 pizzas, put one half into a quart ziplock, squeeze out the air and freeze for later.
Since you made your pizza on the parchment paper, all you have to do now is quickly open the oven door and shimmy slide the pizza (with the parchment) onto the hot pizza stone and shut the front door!
Keep a close eye on your pie, it should bake quickly, check on it at about the 7 minute mark.
You want it all melty and starting to char on the crust bubbles.
Once the pizza is done, CAREFULLY WITH AN OVEN MITT, pull the parchment paper with the pizza out of the oven and back onto the peel or cookie sheet.
I like to brush the crust edges with a melted butter/garlic/salt mixture before serving. mmm....
6 oz. can of tomato paste
1 Tb. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. minced garlic
1/2 tsp. fennel seed
1/2 tsp. each basil and oregano
1 Tb. honey
1 tsp. red pepper flakes (optional but yummy)
This should make enough for both 12" pizzas. Unless you like a super saucy pizza!