Tonight we decided on pizza. An old stand by that we usually do on the grill but decide to just do it in the oven tonight. Usually I like to plan ahead for at least 24 hours to do a proper fermentation. For us, the crust is one of the more important aspects of pizza making. Tonight was quick. Here’s what we did:
- 2 C. warm water
- 1 Tbsp yeast
- 1 Tbsp sugar
- 5 C flour
- glug of olive oil
Proof the yeast in the water and sugar and wait about 5-10 minutes so it is nice and bubbly. Add about half the flour and mix until incorporated. Add the rest of the flour and knead until it has a nice shimmery texture about 10-15 minutes. Rub the dough in olive oil, put in a bowl and cover for about 1 hour. After about an hour, divide into 4 equal pieces and make into a ball. Set aside for about 1 hour, covered. Now you are ready to make pizza. Roll out the dough to your desired thickness, we like it thin. Here were our suite of pizzas:
- Pureed tomatoes
- basil
- Mozzarella
- Pepperoni
This is the one picked at the top that my son made.
For the second:
- Pureed tomatoes
- basil
- garlic
- browned ground beef
- green olives
- Goat Gouda
For the third:
- Pureed tomatoes
- diced dried cherries
- Whiskey, fennel smoked sausage
- garlic
- basil
- green olives
Finally, the garbage pizza with whatever was left over
- Pureed tomatoes
- browned ground beef
- Whiskey, fennel smoked sausage
- garlic
- basil
- pepperoni
- mozzarella
- pecorino romano
Working Dad Cooks 