Homemade pizza
Dough (following Jeff Varasano's quick yeast culture recipe)
2 parts Caputo "00" flour
1 part Unbleached flour
Regular baking yeast (proofed in warm water)
Salt
Sauce
Canned peeled plum (Italian) tomatoes
Garlic
Extra-virgin olive oil
Fresh basil
White or yellow onion (optional)
Crushed red pepper (optional)
Autolyse and wet-knead (see link above) your dough ingredients. Let rest 20 min in mixer then knead again with more flour. Let rest a few hours in the fridge, remove, and let warm to room temperature.
Sautee onion and garlic in olive oil over medium heat. Drain canned tomatoes and add when garlic is golden brown. If you burn the garlic, throw it away and start over (it's not worth trying to salvage!). Reduce heat and simmer (can cook for 30 min or a few hours, depending on your preferred consistency). During cooking, tomatoes can be broken up with a spoon or, if you want fewer chunks, you can puree the sauce in a blender after cooking.
Knead out thin and top your dough with a little sauce, cheese of choice, and any other creative topping you can think of. We tried a few different types of pizza: mozzarella and basil, white pizza with garlic and parmesan, and chicken and basil. Thow it in the oven (broil or as hot as you can get it), with a pizza stone if possible. Cook until bubbly and delicious!
Don't mind our square-shaped pizzas below!
