I might look for some pepperoni, canned mushrooms (sliced), and green peppers.
Quick Pizza Dough
Ingredients
- 2 - 2.5 cups AP or bread flour
- 1 cup warm water ( see below )
- 2.5 tsp active yeast ( 2 tsp instant yeast )
- 1.5 tsp sugar
- 2 tbsp olive oil
- 1/8 - 1/4 tsp Garlic powder and/or dried basil ( optional )
- 3/4 tsp salt
- 3 tbsp cornmeal ( optional )
Instructions
- If using active yeast, proof it by combining the warm water, yeast, and sugar in a bowl, whisk it up until the granules are dissolved, cover, and let sit until it foams up. Add 1 cup flour, garlic powder and basil.
- If using instant yeast, combine water, yeast, sugar, garlic powder and basil in a bowl.
- Add olive oil, and stir together very well.
- Gradually add 1 cup of flour and the salt.
- Keep stirring until the dough forms into an elastic ball and begins to pull away from the bowl. You might need to add up to 1/2 cup of flour, but adjust slowly.
- Lightly dust your hands with flour, form the dough into a ball, and place in a lightly oiled bowl, and roll it around until coated (or lightly spray the dough ball with cooking spray).
- This is a great time to preheat your oven to 425, and prepare your pizza stone/steel if you're lucky enough to have one.
- Cover with clingwrap and let rest in a warm place until it doubles in size (approx 30-60 minutes).
- Gently deflate the dough, and transfer to a lightly floured surface.
- Using hands or rolling pin, roll out to a 12" circle, and either pinch the ends or fold the edges back to make a rim.
- Transfer to parchment paper (lightly flour if using a pizza stone/steel).
- Drizzle with olive oil, dock, add desired toppings, and bake for 13-15 minutes, or until toppings are golden brown.
Notes
In general, doughs need 1 cup of water per 2 cups of flour.
The order of toppings has more to do with the moisture content than region. You likely want baked pepperoni on top of your cheese, instead of boiled pepperoni below your cheese. In general:
The order of toppings has more to do with the moisture content than region. You likely want baked pepperoni on top of your cheese, instead of boiled pepperoni below your cheese. In general:
- dough
- sauce
- cheese
- toppings
- salad
- basil
- prosciutto
- drizzle of olive oil
- thin slices of meat
- larger pieces of meat
- low moisture vegetables
- high moisture vegetables
- mozzarella
- basil
- olive oil
- pecorino
- garlic
- olive oil
- oregano
- mozzarella
- spicy salami
- sliced chili peppers
- black olives
As for sauce, just crack open a can of pizza sauce (normally I yell at people for using pre-made anything, but the cost savings is minimal at best), or make your own:
Whisk 6 oz tomato paste and 15 oz tomato sauce, 2-3 tbsp oregano, 1 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp pepper.
If you only have tomato sauce, you’ll need to simmer to reduce it to the desired consistency.
If you want to go oldschool and make Pizza Margherita (just red, white, green), the dough is fat-free and sugar-free, and takes 24 hours to rise at room temp.
Ain’t nobody got time for that.
- Gently stretch the ball of dough,
- place it on your pizza stone,
- spread the sauce using the back of a spoon,
- add a few fresh basil leaves, sprinkle some dry oregano, and a drizzle of EVOO and thinly sliced chrry tomatoes
- Bake at 400C / 750F for approx 90 seconds
- break up the mozzarella di bufuala campana (I guess soft/fresh mozzarella also works), drop the chunks on top of the pizza, and serve
Neapolitan Pizza Sauce
Ingredients
- 14 oz can Whole, skinless tomates, preferable San Marzano ( see below )
- 1 tsp Salt (level teaspoon)
- 3-4 leaves fresh basil
- 1 tbsp extra virgin olive oil
Instructions
- In a mixing bowl, add tomatoes and salt. Squeeze the tomatoes by hand to the desired consistency - you do not need to blend or puree, and some chunks are good.
- Tear the basil by hand, stir into the sauce, and then add the olive oil.
Notes
If you can’t get San Marzano tomatoes, sweet plum tomatoes or cherry tomatoes are great substitutes. They are also a lot cheaper than San Marzano tomatoes.
In general, use 3.5 oz of sauce for a 12" pizza.
100g for 30cm if you're from a civilized country. a 14.5 oz can is good for 4 pizzas
100g for 30cm if you're from a civilized country. a 14.5 oz can is good for 4 pizzas