Friday, March 11, 2011

A New Pizza Recipe

I am endlessly looking for a perfect pizza recipe and I think I just found it.

And best of all, it uses my sourdough starter.

You start by placing 2 cups of starter in your mixer bowl.

Then add 1 cup of water.

Add 2 tsp. of salt.

Then add 1 tsp. of instant yeast.

I bought this mix from King Arthur flour and added 4 tsp. of it to the dough. It adds a wonderful flavor to the crust.

Next I added 5 cups of all purpose flour. This can vary depending on how wet your starter is.

The dough is ready when it starts to pull away from the mixer bowl. It will still be a bit sticky. Place it in a bowl, cover it with plastic wrap and allow it to rise for a couple hours.

People ask me all the time about my mixer. This is a Magic Mill mixer from Sweden. I have had this for at least 15 years and I use it almost every day. It is wonderful!

This is an excellent pizza sauce that needs no cooking. Place a large can of good crushed tomatoes in a bowl. Muir Glen is always my choice.

Add a large can of tomato paste.

Add several tablespoons of granulated garlic, granulated onion and Italian seasoning. I use Tuscan Sunset from Penzeys. You can order it online.

Here is the dough after it has risen. This recipe makes four 14 inch pizzas. These freeze very well too. If you want less, just cut both recipes in half.

Sprinkle some flour on a sheet of parchment paper.

Roll and press out 1/4 of the dough. I like a rustic look to my pizzas so I don't waste time trying to get them perfectly round. I don't know that I could if I wanted to!

Place about 1 tablespoon of olive oil in the center of each crust and brush the entire surface. Bake each round of dough in a 500 degree oven for 4 minutes on a pizza stone. When I remove them from the oven, I take them off of the parchment.

Thinly slice fresh mozzarella. These are going to be Pizza Margaretta's.

I added pepperoni to these pies too. I love these sticks of pepperoni. They are almost 3 feet long. Since they don't fit into grocery bags, I hold them in my hand when I carry them to my car. I always have visions of getting into a tiff with someone and beating the hell out of them with my pepperoni. I walk tall and carry a big stick!

Slice the pepperoni very thin.

Once the dough has baked for the 4 minutes, spread some of the sauce over it.

Place lots of the fresh mozzarella on top of the sauce. I intersperse pieces of provolone and regular mozzarella to fill in the gaps.

Then I added the pepperoni. I lightly sprinkle the top of the pie with grated parmesan.

These bake for about 15 to 20 minutes.

The edges should be golden brown.

I sprinkled the tops with fresh basil.

This made a very thin crisp crust but it was chewy at the same time. Everyone that ate it said it was the best crust they have even had.