Have I told you guys yet that for Christmas my boyfriend’s parents got me all this fabulous pizza making equipment? A pizza stone, pizza peel, pizza pan, pizza wheel and server? Yeah, I was pretty excited, and now I have no excuse for not perfecting my homemade pizza. It’s definitely still not there yet, but I’m getting better and better with every pizza I make, and it’s been really fun coming up with combinations of pizza to try. So far we’ve stuck with pretty classic combinations, but I think as time goes on, we’ll become more and more creative! I have a bunch of pizza dough recipes I want to try, and I really like the one I’ve made before (this one), but I know it could be even better. I grew up in New Haven, CT which is known for it’s fabulous pizza (Modern is my personal favorite), and the whole state is filled with awesome pizza restaurants (Christos in Wallingford is excellent), so I have a lot to live up to. Homemade pizza will never replace take-out for me, but it’s still fun, delicious, and makes me feel a little less guilty about my pizza habit.
I’ve been intrigued by this no-knead pizza dough for a while. It sounds sooo easy, and after trying it, I concur… It is definitely easier than my other dough recipe, and it was a lot easier to handle as well. I really like the other pizza dough I’ve made, but it is a lot more temperamental and I get a lot more frustrated when I’ve worked with it than I did with this no-knead dough. I had no problem shaping it on the peal, only had a couple places where it tore, and it didn’t have any problem sticking to the peel. The flavor is great too, and I love that it makes enough for 2 pizzas, so I end up making a full batch, and then just freezing one for the following week. It works out perfectly, and I swear that the second dough from the freezer was even easier to handle and tasted better.
This tomato sauce recipe is extremely simple and tasty as well. You just add a few ingredients to a food processor, buzz it all together, and bam, done! This recipe also makes enough for 3-4 pizzas, so you could refriderate or freeze the rest for future pizza making.
No-Knead Pizza Dough
Makes 2 14-inch pizzas
3 3/4 cups bread flour
2 1/2 tsp active or instant dry yeast
3/4 tsp table salt
3/4 tsp sugar
1 1/3 cups warm water
1. Stir together the bread flour, yeast, salt and sugar in a large bowl.
2. Add the water and mix together with your hands, or a wooden spoon, until it all comes together. This’ll take a minute or two.
3. Cover bowl with plastic wrap, and leave to rise at room temperature for 2 hours.
4. Divide dough into 2 portions. If you are only making one pizza, now is a good time to freeze one portion of the dough. Wrap in plastic wrap, put in a freezer bag, and place in the freezer.
Super Simple Tomato Sauce
Makes enough for 3-4 pizzas
1 28-oz can whole peeled tomatoes, drained
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar
2 cloves garlic, minced or pressed
1 tsp salt
1 tsp oregano
1/4 tsp ground black pepper
1. Add all ingredients to a food processor or blended, and blend until smooth. That’s it 🙂 The extra can be refridgerated or frozen for future use.
Source: Annie‘s Eats
To make the pizza:
1. Adjust one oven rack to the lowest setting, place pizza stone on it, and preheat oven to 500 degrees- and let stone sit in the preheated oven for an hour before assembling and cooking the pizza.
2. Shape the other dough on your pizza peal sprinkled with cornmeal or flour (if you have one), add desired toppings, and slide onto pizza stone. Bake for 14 minutes. Alternately, you could use a pizza pan (like the ones with the perforated hole), or you could roll out the dough onto a large (13×18 rimmed oiled baking sheet). If you use either the pizza pan or baking sheet, the pizzas will probably need to bake a bit longer- 18-20 minutes.
Here are some types of pizza we’ve made lately, if you want some ideas!
Pepperoni and Roasted Pepper
Clam, Bacon and Onion (recipe coming soon!!)
Caramelized onion and chicken
Pepperoni and Mushroom
Buffalo chicken pizza