Monday, September 9, 2013



I do realize that this hot weather we're having might not seem to be conducive to turning on the oven to bake a pizza. I have been estivating in my nice, cool cave, and baking a pie is surely the better alternative to getting out in the heat and driving to the nearest, good pizzeria.  I Italicize the word 'good' because there are several chain pizzerias between me and the best pizzeria around, and that one is in another state. So do give this one a try. Don't be intimidated by the yeast - it is very forgiving. And don't be concerned by the looks of your pizza - it will be that taste that's important.

Start to prepare this at about 4:30 or 4:45 for 6:oo PM dinner
In bowl mix
½ C warm water - 1 Tblsp yeast* - ½ tsp sugar - ½ tsp salt 
When mixed well add 1 Cup of flour, and mix well.  This will be very, very sticky.
Using an oiled spatula, turn this out on to a floured surface.  Flour your hands and mix a bit more flour into the dough, adding up to ½ Cup more flour. Let the dough rest for 10 minutes. 
Scrape up the dough and put it into a well-oiled oven-proof frying pan, or on a small cookie sheet or round cake pan - or what have you? (not Teflon coated!).  Spread the dough out to the sides of the pan using floured fingers.  Let dough sit for 15 minutes.

Meanwhile, prepare topping by sautéing 1 large, chopped or sliced onion in a Tblsp or so of olive oil.  Add a tsp. or so of minced garlic, about ¼ tsp. of dried oregano,
and some salt and pepper.
Slice a very large garden tomato in thin slices. 
After dough rises for 15 minutes, preheat the oven to 450°

Spread the onions over the dough, arrange the sliced tomato over it. Sprinkle on fresh basil leaves (preferred) or dried basil, and then
1 Cup of shredded mozzarella or Italian blend cheeses.
Pop the pizza into the oven when the temp reaches 450°

Bake pizza for 25-30 minutes, or until crust is brown and crisp.
Serve it with a green salad.

 * I buy my yeast in bulk, but you can use a single packet of yeast for this recipe.  A packet measures out at just a bit less than a tablespoon.

No comments:

Post a Comment