2016 Recipe No. 34
We made it a pizza night, and I got to try out a new recipe.
Made the crust from a recipe that mostly resembled my baguette dough. I added a little rosemary because that’s fun. And for toppings, prosciutto, arugula, and mozzarella. I love the way a deep cheese blends with he saltiness of prosciutto and the bitter spike from the arugula leaves.
Pizzas are some of the best meals to make at home. High reward for a pretty simple process.
Thing I Learned #1 – Until the 1930’s, pizza in the U.S. was only sold as a whole pie. Not by the slice.
Make a pizza dough by combining flour, yeast, salt, water, and a bit of rosemary in a food processor. Let the dough rise for about an hour.
Reduce some tomato sauce in a saucepan.
When the dough has risen, toss it and stretch it into a flat round disc.
Brush on the reduced tomato sauce. Cut slices of mozzarella on to the pizza. Fold up the edges to create a tucked crust. Brush crust with olive oil.
Bake for fifteen minutes. Add the arugula and cuts of prosciutto. Bake for five more minutes.
Thing I Learned #2 – Spinning dough isn’t just for style, it also helps evenly distribute the dough. But also, it’s quite stylish. The World Pizza Championships hold an annual dough spinning competition.
1 cup of bread flour
2 cups of all purpose flour
1 cup water
2 teaspoons of yeast
1/4 cup of olive oil
1 sprig of rosemary
1 cup of tomato sauce
2 rounds of mozzarella cheese
6 strips of prosciutto, cut
- Combine both flours, rosemary leaves, yeast, salt, and oil in a food processor
- Run the food processor and introduce water through the feed tube
- Form the dough into a ball and allow it to rest for 1-2 hours
- Reduce the tomato sauce to thicken
- For thinner crust pizza, split the ball in half. For a thick crust, you can use close to the full amount
- Stretch dough out into a round sheet, toss to flatten
- Spread out tomato sauce on the pizza dough
- Slice mozzarella rounds and spread out evenly on top
- Bake for 15 minutes at 400º
- Cut the prosciutto into strips
- Toss the arugula in olive oil or vinegar
- Take out the pizza and add the prosciutto and arugula
- Bake for five more minutes at 400º
Thing I Learned #3 – The Hawaiian Pizza was invented by a Greece-born restauranteur working in Canada.
Serving This Sucker
How to serve a pizza doesn’t take that much of a description, but I always recommend a good pilsner or lager to go with it.
In The Future
I’ll use this as my baseline pizza recipe, and from there the possibilities for variation are endless. Some toppings I’d like to use more of are roasted garlic, sausage, oyster mushrooms, and eggplant.