I
used to be a full serve gas attendant.
No, really. That little get-to-know-Sarah
fact has nothing to do with pizza or this recipe but I thought it just might
get your attention. Anyone who knows me will tell you that I am the last person
on earth to whom you would expect to say, “Fill with regular.” I would run out,
rain or shine, smile on my face, and I would even ask, “Can I check your oil
for you?” I am so happy to report that those days are over.
Those of you who know me might also know
that I used to work at a little joint in downtown Kelowna called Goochie’s
Sushi, Pizza and Ice Cream Parlour. That’s right, all three. Yes sushi and pizza. No, not like Gucci. Goochie.
The point being, I have been making (and
eating) pizza like a pro since I was in high school.
Ahhh, za. Who doesn’t love it? I have all
sorts of favourite spots to go get a slice, and certain kinds I like too. It’s
Spicy Perogy at Boston Pizza, Ham and Pineapple at Pizza Hut, Veggie Lite at Pizza
73, and so on. But… nothing, and I mean nothing, beat fresh baked, at-home
pizza.
The following recipe is for a Mediterranean-style
pizza, which is my favourite. However, you can use this awesome, no frills
pizza dough recipe for any kind of pizza – just tailor your toppings!
Makes 2 pizzas
Pizza Dough
4 cups of flour
1 envelope of instant yeast
1.5 tsp salt
2 tbsp olive oil
1.5 cups of warm (not hot) water
Pizza Sauce
2 tbsp olive oil
2 garlic cloves
1 28 oz can crushed tomatoes
Pizza toppings (for 2 Mediterranean
pizzas)
½ cup pizza sauce
¼ cup of parmesan, shredded
8 slices prosciutto, torn
½ cup pitted kalamata olives
½ cup Marinated artichoke hearts
½ cup cocktail size bocconcini cheese
2 tomatoes, sliced and cut in half
½ cup fresh basil, chopped
1. With a food processor: Using the dough
blade, pulse flour, yeast and salt to mix. While the processor is running, add
oil and then water until a rough ball forms, about 30 seconds. Let rest for 2
minutes. Run the processor again for 30 seconds. Transfer dough to a lightly
floured work surface and knead for 5 minutes, until a nice smooth ball forms
(using flour to keep it from sticking to your hands and counter.) Place dough
in a lightly oiled bowl, cover tightly with saran wrap and: a) put in fridge for up to 16 hours OR b)
let rest at room temp for 1.5 hours.
Without a food processor: Follow the above
method but use a whisk to mix dry ingredients. Use a spatula to incorporate the
wet ingredients. When kneading, increase time to 10-15 minutes.
2. Make the sauce, which can be kept in the
refrigerator up to 4 days in advance. Heat the garlic and oil in a medium
saucepan over medium heat until just sizzling. Careful not to burn the garlic.
Add the crushed tomatoes and simmer for 15 minutes until thickened. Set aside
or refrigerate.
 |
| Shaping crust on parchment paper allows you to just drag the assembled pizza onto the preheated pizza stone. |
3. If the dough has been refrigerated, let
it sit for 30 minutes at room temperature. After the dough has risen as per
above, transfer dough to lightly floured surface and separate into two equal
parts. Knead into a nice smooth ball, put it back into a lightly oiled bowl and
cover again with saran wrap. Let dough balls sit at room temperature for 20-30
minutes.
4. While your dough is sitting, put a pizza
stone in the oven on the lower-middle rack and preheat the oven to 500F. It
should preheat for at least 20 minutes. If you don’t have a stone, you can use
a large baking pan, but it is better with a stone.
4. When ready to assemble pizza, put one dough
ball on a piece of parchment paper and use your knuckles to press it into a
round, flat pizza crust. Here’s a good way to do this: knuckles to make a flat
circle. Then, with one hand flat on the centre of the circle, lightly stretch
the edges out, rotating the pizza and stretching all four quarters. Then,
flatten the big edges with your knuckles.
5. Add about ¼ cup of pizza sauce, then the
parmesan and the rest of the toppings, except for the basil. Here you can add
whatever toppings you like to the pizza.
6. Carefully transfer pizza to oven by
sliding it and the parchment paper onto the preheated stone. Bake until the
edges are golden brown and cheese starts to bubble, about 10-13 minutes (but
watch it because all ovens are different.) While one is baking you can start
the other pizza and repeat the process from step 4.
Serve and prepare to take your praise!
