Saturday night my wife and I decided to throw a "Build your own pizza party". We had 6 adults, 2 teenagers, and 8 kids. It was a complete blast! Everyone enjoyed building their own pizzas. We had every imaginable topping set out buffet style. I was way too busy manning the grill to take pics, however we had a lot of leftovers and the wife and kids wanted to do pizza today. My camera had a full charge so here we go!
First, the recipies:
1. Pizza Dough (from Good Eats)
* 2 tablespoons sugar
* 1 tablespoon kosher salt
* 1 tablespoon pure olive oil
* 3/4 cup warm water
* 2 cups bread flour (for bread machines)
* 1 teaspoon instant yeast
* 2 teaspoons olive oil
* Olive oil, for the pizza crust
* Flour, for dusting the pizza peel
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
2. The pizza sauce:
* 2 tablespoons olive oil
* 1 tablespoon butter
* 1/2 cup onion, chopped
* 1/4 cup celery, chopped
* 1 garlic clove, minced
* 1 (8 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 2 tablespoons grated parmesan cheese
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* 1/4 teaspoon black pepper
* 1 small bay leaf
* 1 teaspoon fennel seed
Melt butter and oil. Add garlic, onion, celery and saute until soft. I put the garlic, onion and celery in a blender to chop it up fine. Add remaining ingredients and simmer for an hour. Put in refrigerator overnight.
Okay, now the pics!
Getting the dough ready
Cutting the dough to make three personal sized pizzas
After shaping the dough, the fun begins! Go ahead... toss 'em... they're awesome!
It was so much fun I have to post one more...
The dough is ready to go
Spread olive oil all over the crust
Hey, it doesn't have to be perfectly round... it IS home made after all!
This one has a little sauce, EVOO, fresh moz, roma tomatoes, basil and a little more EVOO
On to the grill it goes....