homemade pizza

How To Make homemade pizza

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  1

  The Dough: This makes enough for two 13x18 inch pizzas. Once rizen, the dough can be frozen up to 1 month. Thaw in the fridge overnight and bring to room temperature before shaping. Mix together flour, yeast and 1 teaspoon salt. Stir in 1 1/2 cups warm water. Let rise, covered, in a warm place until doubled in volume, about 2 hours.
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  Shape dough into 2 balls (they will be sticky but don't use any extra flour), and set each on a greased 13x18 inch baking sheet sprinkled with cornmeal, if using both dough balls. Cover dough balls with a towel and let rest 30 minutes. Stretch dough to fit pans, add toppings and bake in preheated 500 F. oven until crust is browned, toppings are heated and cheese is melted, about 15 minutes.
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  3

  The Sauce: This is a no-cook tomato sauce. I will give other sauce alternatives in notes at the end. Drain 1 (28 ounce) can diced San Marzano tomatoes. Puree in a blender with 1 teaspoon salt, 1 tablespoon olive oil, and 1 clove garlic. San Marzanos are naturally sweet; if using regular plum tomatoes, add a teaspoon of sugar. I used Pomi' brand strained tomatoes, so I didn't have to drain them but I did add a little splenda.
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  The Cheese: Select one to two cheese, but no more. Use as much or little as you like; here are some choices: Melty/Stringy: low moisture mozzarella, queso Oaxaca, Monterey Jack, cheddar or provolone. Smoky: smoked mozzarella, smoked cheddar or smoked Gouda. Salty/crumbly: feta, Cotija or Asiago. Funky: blue, Taleggio, or aged goat cheese. Creamy: fresh mozzarella, burrata, ricotta, cream cheese, mascarpone or chevre.
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  Toppings: So many toppings, too little time: Vegetables: raw or caramelized onions, raw or roasted bell peppers, raw or sauteed mushrooms, zucchini, summer squash; shaved fennel, crushed or sliced fresh garlic, steamed or roasted asparagus, sliced Brussels sprouts, fresh or sun-dried tomatoes; fresh spinach or arugula, roasted winter squash or potato wedges, cooked potato slices, steamed broccoli, fried diced eggplant, fresh or thawed frozen corn kernels or fresh or canned artichoke hearts. Meats: grilled chicken or steak, fried chicken strips, browned hamburger, sausage or chorizo, meatballs, diced ham, pepperoni, cooked bacon, prosciutto, canned clams, cooked shrimp, smoked oysters(for Mary Morris), or anchovies. Wild Cards: capers, raw or pickled jalapenos, olives, fresh or canned pineapple, sliced apples, pears or fresh figs or nuts.
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  Final Touches: Add after baking. Sprinkles: fresh herbs (chives or thyme, chopped cilantro, oregano or parsley, or think sliced basil or sage. Note: fresh herbs can be added before baking but should be added under the cheese to keep them from drying out. Drizzles: of balsamic vinegar, maple syrup, honey, Mexican crema, sriracha or other hot sauce, flavored oils or ranch or blue cheese dressing. Dallops: of sour cream or guacamole. Handfuls: of fresh baby arugula, shredded iceberg lettuce, sliced scallions, crushed tortilla chips or sliced celery. Shaving: of parmesan, truffle or coconut.
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  Notes: Here are some other sauce options. Almost Naked Oil: stir 1 clove crushed garlic (or 1/4 tps. garlic powder) and a pinch of salt into 1/4 c. olive oil. Presto Pesto: blend 1 c. packed fresh basil leaves, 1/4 c. olive oil, 1/4 c. parmesan, 2 Tbsp. pine nuts, 1 clove garlic and 1/2 tsp. salt in a food processor. Something from the pantry: barbecue sauce, Buffalo wing sauce, jarred alfredo or marinara sauce, red or green salsa or refried beans. Dessert Pizza: top an unseasoned crust with sweet ingredients and bake until done. I used mini marshmallows, fresh pineapple, fresh blackberries, sliced fresh strawberries, sprinkled on sliced almonds and chocolate chips. In my opinion, this was better than the savory pizza. LOL!
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