Saturday, January 28, 2017
The dough is from The New best of BetterBaking.com by Marcy Goldman. This was actually the first time I tried that dough recipe–usually I make pizza with a thinner crust, but this was good! (Especially since it was fast–the other recipes I was thinking of using wanted an overnight sponge. NOT the thing to read at 2PM when I want dinner at 5PM.)
1 3/4 cup water
2 tbsp instant yeast (yes, TWO TABLEspoons)
1/3 cup olive oil
2 1/2 tsp salt
2 tbsp sugar
3 cups (13.5 oz) all-purpose flour
1 – 2 cups (4.5 – 9 oz) bread flour
Mix together all ingredients except 1 cup of the bread flour. Knead on lowest mixer speed and add more flour, two (2) tbsp at a time, until the dough comes together.
Let dough rise for 45 minutes, or until almost doubled (I totally let it rise twice that, because: busy.)
~1 tbsp olive oil (Yeah, totally didn’t measure here)
1 pint canned crushed tomatoes
2 – 4 tbsp tomato paste (YAY! A use for the tomato paste I canned last summer!) (A)
1 – 1 1/2 tbsp minced garlic (B)
~3/4 tsp dried oregano (See above comment)
~1 tsp dried parsley (See above)
~1/2 tsp salt
Put sauce ingredients into a small pot, and allow to simmer on low while the dough rises.
Once the dough has risen, roll it into on large or two smaller rectangles. Dust with flour then cover with a clean cloth to rise for half an hour or so.
Preheat the oven to 400F for at least 30 minutes. If you have a baking stone, make sure it’s in the oven for the whole pre-heat. (C)
Uncover the dough and drizzle it with olive oil. (D)
Spread the sauce over the dough.
Sprinkle a bit of shredded Parmesan, then sprinkle shredded mozzarella. I used part of a ball of fresh whole-milk and a block of the part-skim stuff with the longer shelf life, because that’s what I had. If I have Provolone, I’ll add some of that as well.
Add toppings of your choice. This choice was black olives and mushrooms.
Bake 15-20 minutes. The crust should be browned. If it’s not, let it bake longer.
Brief note on yeast. If you think you’re going to do any amount of baking, then buy a container of yeast, and just store that container in the freezer once opened. That’ll keep the yeast longer.
(A) I have always HATED tomato paste–it always tastes like the tin to me, so making my own paste was MARVELOUS. It’s YUMMY and I use it ALL THE TIME NOW!
(B) I discovered that you can freeze garlic! (I tried pickling it last year and hated it.) So I mince a couple heads at a time, then freeze in 1 – 2 tbsp servings (An ice cube tray is what you want to use here if you don’t have a Food Saver.) Freeze the garlic into cubes then put those cubes into a ziploc bag and EASY! I do the same thing with lemon and lime juice, so it’s in tbsp servings, and I’m not wasting what I don’t use.
(C) If you have a baking stone, the easiest way to transfer a pizza is to roll it onto a sheet of parchment paper. Then use a flat cookie sheet to transfer the pizza back and forth. (Because I am NOT buying a pizza peel when a rimless cookie sheet and parchment work perfectly.)
(D) I’ve listened to enough food shows and read enough cooking magazines that I avoid Imported Extra-Virgin Olive oil, since much of it is adulterated. I can get California Olive Oil in our stores, which is what use now. I think it’s only an issue for EV Olive Oil.