SUNDAY NIGHT PIZZA back to home
makes 2 large crusts
For many years Sunday night is pizza night at our house. Sometimes we order it delivered or pick it up from any number of great pizza places in our neighborhood. Locally, D’Amico sells 10” par baked pizza skins for $2.00 and they are really good. Most pizzerias will sell you their dough. I’ve also been known to make pizza with South Asia Naan bread serving as the crust. Whole Foods sells a great product under their brand name- packaged 4 “loaves”- good for individual pizzas under 4 bucks.
But, there are times when i make the pizza from scratch. And, when I do, this is the dough recipe i use. This is Todd English’s from “Figs” and “Olives” fame. It produces a very crisp, thin crust, but it does require using a Kitchen Aid mixer or another stand electric mixer.
3/ 1/2 cups unbleached white flour
1/4 cup whole wheat flour
1 packet yeast
2 t kosher salt
1 1/2 cups lukewarm water
2 t olive oil
2 t sugar
2 oiled plastic bags
Place the flours, salt, yeast, sugar in a mixer fitted with the dough hook. While the mixture is running on low-med gradually pour the water and oil in. Knead on low speed until the dough is firm and smooth, but still a tad sticky- about 6-8 minutes.
When done, divide the dough in half (this recipe can be halved as well) and place in a well oiled gallon size baggies - oil your hands a little for easier handling. Squeeze all the air out and twist tie it and place in a warmish spot until at least doubled in size- about 3 hours.
Generously flour your rolling surface, as well as the rolling pin, and roll the dough out to the desired size- it should be thin, but not too thin to easily pick up- keep flipping it and flouring, so as not to stick.
Preheat oven to 450 degrees.
To par bake the crust on a pizza pan and press on the edges to form a lip. Bake in the oven for 6-8 minutes until just starting to brown a little. It may puff up- if that happens - just gently and evenly push down (using hot pads) to release the steam. Remove from oven.
Turn the oven up to 475 degrees.
Add the sauce first ,then cheese, and your favorite toppings, and just a little more cheese if you want. Brush the edge of the dough with olive oil and return to the oven for 7- 10 minutes, until the cheese is melted and just starting to brown a little.
There are many toppings for a good pizza- it’s a matter of personal preference. I do try to avoid vegetables with a lot of moisture in them- why ruin a good crisp crust? Some of our favorites are:
Mixing red sauce with BBQ sauce and adding chicken and caramelized onions and mozzarella.
A fig/ sweet onion sauce with proscuitto and goat cheese.
Pesto sauce and shrimp with fontina.
Roasted garlic and olive oil, with mushrooms,artichoke hearts, and spinach.
Spicy Italian sausage, with classic red sauce, red onions, red peppers, kalamata olives and fresh mozzarella cheese.
Stonewall Kitchen’s Vidalia onion fig sauce with proscuitto, spinach and fontina cheese
The possibilities for pizza are endless!
I’ve tried all kinds of pans and pizza stones throughout the years, but i have found what works the very best to yield a nice crisp crust are the pans with the holes in the bottom
