Saturday, January 14, 2012
Kitchen Diary 2012 – Pizza Time!
First: the pizza dough.
- 1 ¾ cup flour
- 1 package dry active yeast
- ½ teaspoon salt
- 1 Tablespoon sugar (we used maple sugar)
- ¾ Cup hot water (130 F)
- 2 tablespoons olive oil
- 1 tablespoon butter
In a stand mixer fitted with a dough hook: add all the dry imgredients and mix together. Turn on the mixer and pour in the water. Mix, mix, mix. Scrape down the sides if the flour isnt’ falling into the dough (this is a tiny recipe, so the dough hook is going to flap around a lot).
Add the buter and drizzle in some olive oil.
This fucker is wet and sloppy: don’t add more flour: just turn off the mixer, remove the dough hook, cover with plastic wrap, and set aside for a couple of hours.
Heat the oven to 450 F.
Grease a pan, spread out the dough. Bake until blonde.
Flip the dough, strew toppings and sauce artfully over the dough. Bake until done.
We made pizza with bacon, caramelized onions, and jalapeños.*
Remember that half can of crushed tomatoes hangin’ out in the fridge? Take a pan, heat some olive oil with some red peppers (red pepper flakes, Aleppo), smoosh in a garlic clove, then add the crushed tomatoes with some Italian herbs. Salt, sugar, and cayenne pepper, to taste. Cook over medium/medium-high heat until it starts to thicken.
*You know the deal: spread sauce on crust, sprinkle with cheese, caramelized onions, crispy bacon, and diced jarred jalapeños.