Two Pizzas

Only managed a photo of one of them, though. Making pizza is one of those things that is much easier than it seems. All you have to do is think about making the dough earlier in the day, or just make a couple batches on the weekend and freeze them for when you need it. The toppings are anything you want, just don’t overload it.

Pizza Dough (2 small pizzas worth):

  • 3 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp active dry yeast
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 cup water, plus more as needed

Heat 1 cup water to warm enough to proof yeast: 100-110 F is standard. Meanwhile mix the dry ingredients. When the yeast and water foams, add with the olive oil to the dry ingredients. Add more water as needed to make the dough coherent. Knead until smooth and not sticky. Let rise for 3 hours, or until about doubled in size. Divide into 2 balls, and let rest about a half hour. Press into oiled pans, add toppings, and bake at the highest temperature the oven goes (we did 550). You’ll have to figure out how long to cook based on what temperature you chose, but I think ours took about 10-15 minutes apiece.

Pizza Sauce: (about 2 pizza worth):

  • 1 28-oz can crushed tomatoes
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic
  • 1 tsp dried marjoram
  • salt if needed
  • olive oil

Saute the carrot, celery, and garlic in oil until soft. Add the tomatoes and let simmer until thickened, adding the marjoram and salt if necessary. Puree to a smooth consistency before using on a pizza.

Pizza Margherita Toppings:

  • olive oil
  • sliced fresh tomatoes
  • torn basil leaves
  • roasted garlic
  • thin slices of mozzarella

Anchovy and Giardiniera Pizza Toppings:

  • 1/2 recipe pizza sauce above
  • 1 tin anchovies
  • about 1 cup chopped giardiniera
  • scant amount shredded parmesan
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About tandooritaco

This is a blog about food.
This entry was posted in cheese, italian, seafood, vegetables, vegetarian. Bookmark the permalink.

One Response to Two Pizzas

  1. Pingback: More pizza: bacon margherita and chile anchovy olive | Tandoori Taco

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