Home made pizza
11-27-2023, 10:57 PM
(This post was last modified: 11-28-2023, 05:45 PM by PickleSnout.)
So simple, i do it all the time, and it is delicious!
No knead pizza
1cup bread flour
1tsp salt - pro tip, skip the salt, use everything bagel seasoning to bump it up a notch
1 Tbsp instant yeast
Shy 3/4 warm water
Mix all dry ingredients in a bowl, then add warm water and mix till incorporated. Will make a moist dough.
Let it get married for 20 minutes while you make the sauce
I small can of tomato paste
1/2 tsp better than bullion italian seasoning
4 tbsp evo(or to taste, I use plenty)
Red pepper or hot sauce to your taste, skip if you want. - pro tip, you don’t miss pepperoni if you hotten up the sauce.
Whip it to emulsion.
Now, turn on the oven to 475f, and put a cast iron pan or pizza stone in there. I use a cast iron griller, on the flat. It just lives in my oven. Let the pan come up to temp with the oven.
Lay out a piece of parchment paper. - make sure it is NOT WAX PAPER.
Get your dough and sprinkle the top with about 1/4 cup semolina flour. Use a spoon to scrape down the sides and free the dough, letting the semolina fall to the bottom of the bowl. You essentially are sealing the wet dough in dry flour to turn it out. Scrape the sides and bottom, lean the dough over to get flour under it.
When it is free, roll it from the bowl to the parchment.
I use a spoon back to stretch it size. Press from the middle to the edges, using your semolina to seal any wet sticky spots. Just turn the paper and work gently, pressing from middle to edges. Leave a bit of a lip at the edges to keep the cheese on the pie. You can use a rolling pin if you want. Be gentle for a crisp yet moist dough.
If you want a more risen dough you can bench proof it a while before you build your pie, but no waiting needed.
Sauce it! I use it all, but sauce to your own delight. It is thick so spoon back to spread it.
Fresh Motz- about 5 slices, ripped apart by hand, placed evenly around
About 1/4 cup goat cheese crumbled by hand all over
Romano or parmesan sprinkled
I usually do diced onion, diced elephant garlic and sliced black olives.
Add what you like. Be mindful of things that are too greasy, or loading it too heavy.
Sprinkle italian herbs on top for final.
Use a cookie sheet as a pizza peal. Transfer it to the cast iron parchment and all.
My oven does a perfect pizza at 16 minutes.
Cookie sheet to retrieve it, then remove the parchment paper and cool it for 5 minutes on a grill.
Don’t eat hot lava.
I use a scissors to cut it. Easier if you ask me, but please yourself.
I hope you enjoy.
No knead pizza
1cup bread flour
1tsp salt - pro tip, skip the salt, use everything bagel seasoning to bump it up a notch
1 Tbsp instant yeast
Shy 3/4 warm water
Mix all dry ingredients in a bowl, then add warm water and mix till incorporated. Will make a moist dough.
Let it get married for 20 minutes while you make the sauce
I small can of tomato paste
1/2 tsp better than bullion italian seasoning
4 tbsp evo(or to taste, I use plenty)
Red pepper or hot sauce to your taste, skip if you want. - pro tip, you don’t miss pepperoni if you hotten up the sauce.
Whip it to emulsion.
Now, turn on the oven to 475f, and put a cast iron pan or pizza stone in there. I use a cast iron griller, on the flat. It just lives in my oven. Let the pan come up to temp with the oven.
Lay out a piece of parchment paper. - make sure it is NOT WAX PAPER.
Get your dough and sprinkle the top with about 1/4 cup semolina flour. Use a spoon to scrape down the sides and free the dough, letting the semolina fall to the bottom of the bowl. You essentially are sealing the wet dough in dry flour to turn it out. Scrape the sides and bottom, lean the dough over to get flour under it.
When it is free, roll it from the bowl to the parchment.
I use a spoon back to stretch it size. Press from the middle to the edges, using your semolina to seal any wet sticky spots. Just turn the paper and work gently, pressing from middle to edges. Leave a bit of a lip at the edges to keep the cheese on the pie. You can use a rolling pin if you want. Be gentle for a crisp yet moist dough.
If you want a more risen dough you can bench proof it a while before you build your pie, but no waiting needed.
Sauce it! I use it all, but sauce to your own delight. It is thick so spoon back to spread it.
Fresh Motz- about 5 slices, ripped apart by hand, placed evenly around
About 1/4 cup goat cheese crumbled by hand all over
Romano or parmesan sprinkled
I usually do diced onion, diced elephant garlic and sliced black olives.
Add what you like. Be mindful of things that are too greasy, or loading it too heavy.
Sprinkle italian herbs on top for final.
Use a cookie sheet as a pizza peal. Transfer it to the cast iron parchment and all.
My oven does a perfect pizza at 16 minutes.
Cookie sheet to retrieve it, then remove the parchment paper and cool it for 5 minutes on a grill.
Don’t eat hot lava.
I use a scissors to cut it. Easier if you ask me, but please yourself.
I hope you enjoy.