I realize that this post isn't dog-related, but the pizza recipe is so great, I had to share it. :-)
Makes 1 11-inch thin-crust (Neapolitan) pizza, suitable for one person. Make a double batch for two people. Based on “Jim Lahey’s no-knead dough.”
Recipe for margherita style.
Crust ingredients:
- 138 g bread flour
- 5 g salt
- 1/16 teaspoon yeast
- 98 g water
Day 1 (evening):
In a large bowl, whisk together the flour, salt, and yeast.
Slowly add the water, and mix with a wooden spoon to combine completely. If you want to make it even easier, use a Danish dough whisk instead of a wooden spoon. You just want to remove any dry clumps and form a nice, tight ball—no need to over-mix. Place in a bowl, spray with a spray-oil like Pam, cover with a plastic wrap and let rise at room temperature overnight.
Day 2 (morning):
Make your dough ball using the technique found here: https://bakingsteel.com/blogs/news/how-to-make-simple-pizza-dough-balls-1
Place the dough ball into an empty CoolWhip container (or something similar)*. Put the lid on top. Place the container in the fridge.
*I have heard that oiling the container before you put in the dough will help the dough release from the container, but I haven’t tried that yet!
Day 2:
Do nothing.
Day 3:
Ingredients:
- 1/3 cup of sauce (just chopped-up canned tomatoes and salt).
- 2 ounces of fresh mozzarella cheese.
- 1 tablespoon olive oil
- Salt
- Pepper
- 5 leaves of basil
1 hour before cooking, preheat the oven at 525 degrees. You should have baking steel in the oven, which will heat up during that hour. https://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q
Take the dough container out of the fridge, take the top off, and let it warm up.
When the oven has preheated for an hour, gently shape the dough ball onto a floured cutting board, creating a 11-inch diameter circle. Stretch it, don’t roll it—this video shows how: https://youtu.be/KonH1PWzo44
Put on the 1/3 cup of sauce.
Put on chunks of the 2 ounces of fresh mozzarella cheese.
Use a pizza peel made for wet dough, get the dough onto the peel. This is the peel I’m talking about:
https://www.amazon.com/EXO-Non-Stick-Super-Peel-Composite/dp/B00CLS8LLE/
Use the pizza peel to slide the dough onto your baking steel:
Bake for 7 minutes.
Use a regular pizza peel (or I’m told that tongs will work) to get pizza out of the oven.
Let it cool for 2 minutes on a cooling rack.
Put on the five basil leaves, then add salt and pepper. Put on the 1 tablespoon of olive oil.
Move pizza to cutting board. Cut into 8 slices, then eat.