Pizza Night
EQUIPMENT
stand mixer (you can also just mix and knead by hand)
bowl scraper (or your hands)
a large bowl (to proof the dough in)
a rolling pin (don't own one? use an empty wine bottle)
sheet tray (if you don’t own a pizza peel)
pizza stone (the pizza can be made on a sheet tray as well, but it was $15 and it makes a big difference in the quality)
DOUGH
INGREDIENTS
1 1/2 tsp active dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tbs olive oil
DIRECTIONS
I. mix water, honey, and yeast in a bowl. set for 10 minutes until it begins to foam
II. mix flour and salt in a large bowl and mix in yeast water mixture, then add in the olive oil
III. on a floured surface, knead the dough until it is stiff but smooth and elastic.
IV. rest in an oil greased bowl with a towel to cover for 30-60 minutes in a warm area
V. roll and bake as follows
PIZZA SAUCE
INGREDIENTS
1 lbs tomatoes
1/4 tsp chili flakes
1/2 tsp dried oregano
1 clove garlic
1 shallot, diced
1 tbs tomato paste
1 oz red wine (optional)
salt, to taste
DIRECTIONS
I. place all ingredients into a blender and blend until smooth
II. pour ingredients into a sauce pot on medium heat and bring to a simmer allow to cook until thickened
III. allow to cool completely
note: this sauce will keep in the fridge for up to five days. it can also be frozen for later use and will keep for three months in the freezer. use this sauce recipe for pasta too!
CHEESE
Until we can purchase cheese in solely wax, paper, or some other compostable material, do your best on cutting food packaging by purchasing my staple cheeses (parmesan and queso chihuahua or mozzarella are what we often use) in larger amounts as to prevent more packaging being used. If you have access to a co-op that allows you to use jars in their shop, use a tared jar and buy what you need at the salad bar. If you don't have access to a co-op or store that allows you to use your own container using the salad bar can sometimes still cut back on food waste, unless you'll actually eat all the cheese that comes in a standard package. We like queso chihuahua, because it is versatile, much like mozzarella, you can use it for quesadillas, pizza, cheese grits, you name it, the more uses an ingredient has, the less you will waste.
THE PROCESS
I. an hour before dinner make the dough. this takes about 15 minutes.
II. cut up and prep any toppings. turn on the oven to 400°F. (if using a pizza stone, preheat it in the oven. roll out the dough using a rolling pin or your hands until about 12-14 inches in diameter. place on a pizza tray or on the backside of a sheet tray using a good dusting of cornmeal or flour on the bottom so the pizza comes off the pan when placed on the stone. brush with olive oil and season with flaky salt
III. build the pizza (after cracking open a beer or pouring a glass of wine, naturally)
IV. if using a pizza stone, shake it 3/4 of the way toward the back of the stone to remove it from the pan and place it on the stone evenly. it takes some practice to prefect the pizza landing, it’s ok if you lose a topping or two or have to tuck the edges of the crust on the stone. it will look rustic and still taste delicious. if using a pizza pan, simply place it in the oven on a rack
V. it takes about 8-10 minutes to cook on a stone and about 15 minutes to cook on a pizza tray. remove it from the oven and place it on a cutting board. cut it into 8 pieces, garnish and serve
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
