First off you need pizza dough!
Please make your own you will never want to use a pre-made dough or crust again. I never even really liked pizza and now it’s in regular rotation.
My brother directed me to this one as a foundation… But as you will start to see I like to change a few things (changes as such *).
Look at the link above for directions. But note that I like to let the yeast play around in the warm water with honey for 10 minutes before adding in the flour. It’s like a pool party for yeast ya know?! And I don’t use a thermometre. When I worked in a bakery I was taught to just know the temperature. So it’s kinda luke warm. Too warm and it will kill the yeast, too cold same thing. Just think not warm enough to enjoy bathing in, but it wouldn’t be uncomfortable if you did. That said the yeast really like it cause they start to froth up. Party time. Excellent.
Dough: (Alterations*) – gives you enough for 2 large pizzas so you can freeze half!
- 3 1/2 to 4 cups flour*, plus more for rolling (I like to use a combo of Spelt, 00 flour for pizza/pasta, and durum semolina) * For really excellent authentic dough use 3 cups 00 + 1 cup semolina. But I just feel better using some Spelt cause my body doesn’t love modern wheat! But do what makes you feel good 😀
- 1 teaspoon honey*
- 1 envelope instant dry yeast (or look on the jar for the equivalent measure)
- 2 teaspoons Himalayan or smoked sea salt*
- 1 1/2 cups water, 110 degrees F (or think yeast pool party)
- 4 tablespoons olive oil* (I like mine way oilier than Bobby – but do what you like!)
- Pinches of your favorite herbs* (oregano, basil, rosemary, italian seasoning, black pepper, garlic powder – whatever floats your boat – I just really like a flavourful and stand-alone crust)
Red Sauce: (No alterations on this one kid – I made it myself – that said I have to thank my pal Mitra for the inspiration)
- 5 romas
- olive oil some for cooking the onions and garlic + extra drizzle at the end
- 1 spanish or vidalia onion (i.e. a nice flavourful onion you would enjoy raw)
- As much garlic as you can be bothered to peel and chop (5 will do nicely)
- fresh basil (at least 10 leaves but 20 is better)
- Pinches dried oregano
- Cracked pepper (I love tri-colour or rainbow but black is AOK)
- Good salt to taste (Himalayan is great if you have it, or sea salt)
- A drizzle of honey (only if the tomatoes are a bit acidic – or to your taste)
Start cooking down chopped onions in a nice amount of olive oil. If you are feeling lazy toss in the peeled garlic cloves without chopping as they won’t risk browing too much whole and you will be blending this madness to a puree later anyway. When things are getting golden and lovely toss in the herbs and pepper etc.
While this is happening.
Dunk tomatoes in boiling water for a minute or so til skins crack. Toss into bowl of ice water to cool before peeling. Chop off the knobby ends. Chop up. Toss into the golden onion mixture, cook down a bit to get rid of some moisture. Take off stove and blend with hand blender or in a regular one if you have it. BE CAREFUL hot stuff spits and splatters.
If it’s too liquidy (not a real word) for your liking put back in pot and reduce moisture til you feel like it resembles pizza sauce. Also taste test. Blend til you are happy with the mouth feel. You don’t want to be crunching seeds. I like a smooth sauce personally. And these are fresh tomatoes not canned! Once happy with sauce drizzle and stir in some extra olive oil, especially if you have a nice green fragrant one!
You may have extra sauce left over you can pop into the freezer for a future pizza endeavors! Go you!
- Hashbrowns (cheated with frozen ones cause – gee willickers – I can’t make it all from scratch some mornings a mama needs a break!) – cook those in olive oil add some garlic powder, rosemary, (whatever YOU like) to season
- Diced bell pepper (I used orange but I think yellow or red would’ve been nicer)
- Proscuitto, torn into strips
- Provolone, shredded
- Eggs (Cage free/Free range if possible)
Roll out your dough with some semolina to prevent sticking to as think a crust as you like. Top your pizza per the pictures and then bake in the hottest oven you can make it. I’m talking 550F. If you have a pizza stone or any of that fanciness by all means – but I just used a cookie sheet with parchment. Bake for 10-14 mins depending on how dark you want your cheese and how done you want your eggs. You can always turn on the broiler which I did to speed things along but don’t get distracted, which I did! Mine came out a bit too dark but still tasty!
And here are some snaps to explain the topping process….