Homemade pizza: that Italian creation which is food of the gods, and makes any dinner a meal of amore. I’ve been making pizza, crust and all, for many years and for many different crowds. My all time favorite preparation method is grilled pizza: the charred, blistered crust with a few choice toppings should be eaten sans forks and preferably under the stars with a glass of Italian red in hand and loved ones all around. Sometimes grilling is not practical and pizza baked in the oven will fit the bill perfectly. I try to mix up the dough for the crust the day before (and then refrigerate it) or at least several hours before assembly time. The dough takes on a different quality when the glutens are allowed to properly develop. When time is short, there is no shame in purchasing a ball of pizza dough from the bakery section of your local grocery.
I prefer thin crusted pizza, with a minimal amount of toppings, baked in a very hot oven. And i’m a stickler for a little browning of the cheese on top. The toppings can vary based on your mood and imagination. Traditional sausage, pepperoni and red sauce will never go out of style. Lately I have been infatuated with a pesto, chicken, and brussels sprouts concoction. BBQ sauce, chicken, caramelized onions, and fresh cilantro is swell as well. I think homemade pizza is one of those meals that you grow in confidence the more often you prepare it; at first it feels like you are all thumbs but then, one day, you don your apron and hum Italian love songs as you roll out the dough. And all is right in the world.
The Crust: (makes two pizzas)
1 1/4 cup warm water
1 tsp. yeast (there are just over 2 tsp. in one packet)
1 tsp. sugar
3 Tbsp. olive oil
1 1/2 tsp. salt
3 1/2 c. flour
In the bowl of a mixer, whisk the yeast and sugar into the warm water and let set for 5 minutes. Add the olive oil and one cup of flour and combine on low speed. Add the salt and another cup of flour and mix well to combine. Add the third cup of flour, beating on low. At this point, the dough should be starting to pull away from the sides of the bowl. Using the last 1/2 cup of flour to flour the counter and dough, dump the mixture out and begin kneading with your hands. Knead for 5 minutes, continuing to add the flour as needed to prevent sticking. You may not use the entire half cup. Place the dough into a large oiled bowl, turning the dough ball over so that the top is oiled as well; cover with plastic wrap and allow to rise for 2 hours. You can also place this in the frig the day before. Just be sure to bring it to room temperature before you use it. This can take 3-4 hours.
Prepare 2 pans; I use pizza stones but 10 x 15 x 1 inch baking sheet pans are fine as well. Spray each stone with cooking spray and sprinkle lightly with coarse corn meal. Cut the dough into two halves. Using a little flour on the counter, roll each piece of dough into the shape of your pan (round or rectangular). Carefully pick the dough up and place it onto the stone. Continue to stretch and work the dough to the edges of the stone or pan. Preheat the oven to 525 degrees.
Toppings:
I always use a thin layer of some sort of sauce, either jarred marinara or pesto or BBQ sauce
fresh mozzarella
freshly grated parmesan cheese
Choose from the following list (or add your own):
thinly sliced onions caramelized slowly in a tsp. of bacon grease or olive oil, over low heat for 20 minutes
browned hot Italian sausage
pepperoni
prosciutto
thin strips of cooked or grilled chicken
halved cherry tomatoes
pepper slices
fresh mushroom slices
halved olives
grilled grapes, halved
thinly sliced brussels sprouts, sautéd for a few minutes in a tsp. of olive oil
Fresh, torn basil or fresh arugula ( added after the pizza is baked)
Prepare the pizzas with the toppings of your choice. Use restraint with the quantity of toppings; less is more with pizza toppings and jewelry on middle aged women. Bake the pizzas in a hot oven- 525 degrees, for 12-15 minutes, until the crust is baked through. Removed the pizzas from the oven and switch to broil; slide each one under the broiler for a few seconds to make the cheese brown and bubbly. Watch carefully because this happens fast!
Remove from the oven and top with torn fresh basil leaves, arugula, and red pepper flakes, depending on your palate. If you are lucky enough to have leftovers, everyone knows that pizza is even better the next day.
