Tuesday, June 8, 2010
One of things I suggest for perfect pizza is using a baking stone. This can be purchased at kitchen stores, as well as places like Bed, Bath & Beyond and Target. It's important to create that "brick oven" crust you've loved at your favorite pizzeria. I also recommend investing in a peel that works to transfer the pizza to the stone.
When you're ready to put your pizza together, make sure you have all the ingredients in place: cheeses grated, olive oil (for brushing the dough), favorite toppings and your sauce. Have fun and let your family or guests put together their "order!"
Perfect Pizza Sauce
28 oz. can Muir Glen Organic Fire Roasted Whole Tomatoes
1/4 cup water
13 oz. jar Roasted Sweet Peppers
1/4 cup finely chopped sundried tomatoes/packed in oil
3-4 cloves of garlic, minced
1/2-3/4 tsp. red pepper flakes
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. salt
pepper to taste
First, in a sauce pan, heat 2 tablespoons olive oil. Add the finely chopped sundried tomatoes and saute a few minutes over medium heat.
Turn off the heat. Add the garlic and red pepper flakes and let sit while you prepare the rest of the sauce.
In a food processor, add the tomatoes, roasted sweet peppers, water, sugar, herbs, and salt. Process 1-2 minutes until the mixtures is pureed. Pour into the saucepan and heat to a boil, then, turn heat to low and cook, stirring occasionally, for 30 minutes. Turn off heat, cover and let sit until ready to use.
3 cups Pizza Blend Flour (or all-purpose flour)
1 T (or 1 package) active dry yeast
2 T honey
2 tsp. salt
2 T olive oil
1/2 cup warm water (105F-115F-degrees)
additional water to create dough
In a glass one-cup measure, mix the warm water with dry yeast. Add 1 tsp. honey and stir. Let rest until foamy. Meanwhile, in a food processor, mix flour, salt, olive oil, and honey and process 30 seconds. Add the "proofed" yeast and pulse 2-3 times. Turn on processor and add additional water through the feed tube until the dough comes together. Continue another 30 seconds to knead. Turn dough out onto a bread board and knead until smooth. Place dough in a plastic bag that has been sprayed with an oil spray. Seal the bag and let rise 45 minutes or until the dough doubles in size.
Heat baking stone in a 500F-degree oven.
Mozzarella cheese, grated
Fontina cheese, grated
Parmesan cheese, grated
Ground sausage (I used a vegetarian style)
Divide dough into thirds. Roll dough out and transfer to a peel that is dusted with cornmeal. Brush with olive oil.
Bake 8-10 minutes in the preheated oven. Remove from oven and place on a wooden board and let cool about 5 minutes before slicing. Serve with a salad...in fact I love salad on top of mine. Enjoy!