So the pizzas are superfast - but you will need a pizza stone and one of those paddles to slide the dough onto it with - which really, if you like pizza you should just go ahead and get them. Otherwise, you may think you are making a pizza, but really it's just a flat bread disk with some stuff on it (come to think of it, that's still pretty good!) A pizza stone (mine is similar to this one) can also be used for bread, scones and biscuits - and keeps warm for a long time afterwards which can come in handy in midwinter when your spouse likes to keep the heat at 57.
I totally recommend watching a video on YouTube on pizza technique for dough spreading and sliding onto a stone! One of the 21st century's greatest gifts to mankind was the cooking video.
So, the pizzas - which make lovely dinners with a substantial salad - or else cut into squares as appetizers.
SUMMER PIZZA - THE SIMPLE MARGHERITA (Basically this serves 2 at most, so you will probably want to double everything, and have another one ready to go in after you take this out. They take so little time to cook that the first can sit until the 2nd is ready.)
- 1 ball of pizza dough (I use Trader Joe's - just as good as homemade - but recipe to follow for diehards)
- 3 TB (about) medium cornmeal
- 1/2 cup simple tomato sauce (your favorite - or recipe to follow)
- 1/2 lb. fresh mozzarella (really fresh, the kind stored in water) cut into slices 1/8" thick
- 3 TB freshly grated parmesan
- 15 or so large fresh basil leaves (obviously you will make this in the summer)
Roll or press out dough to about a 15" circle, pretty thin, on a lightly floured surface. You may have to do this a few times until it stops shrinking back to a smaller size - the dough needs to stretch out and lose some elasticity.
Sprinkle a generous amount of cornmeal on the paddle to cover the whole surface, and lay the dough circle on top. Spread the sauce over the top. Place the pieces of mozzarella evenly on top of that and sprinkle with parmesan.
Slide onto the hot pizza stone. Bake for 5 minutes, and then grab the side towards you and spin it around on the stone (front to back.) Bake another 3 to 5 minutes until the cheese is bubbling and the bottom is browned - watch carefully because a minute makes a big difference.
Take it out and immediately place the basil leaves, one by one, over the top and they will soften and wilt fragrantly. Ready.
WINTER PIZZA - NOT SO SIMPLE BUT WORTH IT (ditto the above about amounts. This is more filling, but people eat even more in winter.)
- 1 ball of pizza dough (I use Trader Joe's - just as good as homemade - but recipe to follow for diehards)
- 3 TB (about) medium cornmeal
- 1/2 lb. fresh mozzarella (really fresh, the kind stored in water) cut into slices 1/8" thick
- 3 TB freshly grated parmesan
- 1 large onion sliced
- 1 large clove garlic, chopped
- 2 cps of butternut squash, peeled and cut into 1/2" dice
- 5 slices of crispy cooked bacon crumbled OR about 10 very thin slices of prosciutto cut into ribbons OR about 15 very thin slices of sopressata also ribboned OR cured meat of your choice
- (if by some chance you have some torn leaves of fresh sage, this could be nice)
When the vegetables are done - browned on the edges and nice and soft - take them out of the oven - you may need to move that oven rack out of the way to have room to slide the pizza in later. Mix the chopped garlic into the hot vegetables and season to taste with salt and pepper.
Roll out dough to about a 15" circle, pretty thin, on a lightly floured surface. You may have to do this a few times until it stops shrinking back to a smaller size - the dough needs to stretch out and lose some elasticity. Sprinkle a generous amount of cornmeal on the paddle to cover the whole surface, and lay the dough circle on top. Scrape all the onions and squash and accompanying olive oil onto the top and position the pieces strategically (use your hands - it's easiest).
Place the pieces of mozzarella evenly on top of that and sprinkle with parmesan. Slide onto the hot pizza stone. Bake for 5 minutes, and then grab the side towards you and spin it around on the stone (front to back.) Bake another 3 to 5 minutes until the cheese is bubbling and the bottom is browned - watch carefully because a minute makes a big difference.
Take it out and immediately scatter and lightly press the crumbs or shreds of salty cured pork items into the melting cheese (and also pieces of sage leaves also if you have them) so that they just barely heat up. Done.
Addendum:
Pizza dough at home
This makes dough for one pizza - can be multiplied -- 2 cps. bread flour (could be all-purpose, no big deal)
- 1 tsp. salt
- 1 tsp. dry yeast
- pinch sugar
- 1 cp. water
- 2 TB olive oil
Proof the yeast: mix 1/4 cp. lukewarm water, a pinch of sugar, and the yeast until it dissolves. It's fastest if you do this in a Pyrex measuring cup. Let it sit in a warm place until you see bubbles at the top (about 10 minutes.)
Put 2 cps. flour and the salt in a mixer with a dough hook (or in a bowl.) In the measuring cup with the proofed yeast, add water up to the 1-cup mark (or just mix the yeast with water to make one liquid cup.) Stir in 2 TB olive oil. Pour this gradually into flour mixture while the mixer is on low (or while stirring in the bowl) and continue to knead - either by mixer or by hand - until it's totally smooth and soft - about 10 minutes.
In a bowl at least twice the size of the dough ball, put about 1 tsp. olive oil, and then roll the dough around in it until it's all covered. Put in a warm place until doubled in size - about an hour. Then use it right away, or punch down and refrigerate in a covered container until you want it, or freeze it - great to have on hand!
( Tomato sauce another time...)
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