A Better Homemade Pizza
I recently talked to a Master Pizza Maker in Florence, and he said he has switched to an elongated pizza shape because it makes a crispier crust throughout. I had his pizza (see photos) and couldn’t agree more with his assessment!
Homemade pizza is a blank canvas for your creative toppings! Fig jam, brie, caramelized onions and crispy bacon - delicious with an Arugula Salad. Fresh heirloom tomatoes, Love Spice Blend and Fresh Mozzarella - perfection. The key is excellent dough!
Start mixing the dough on a weekend Morning - punch it down once throughout the day. You will be rewarded at dinnertime with an easy building block to create a quick dinner. First, I heat my oven to 500 degrees. Next, I turn a sheet pan with sides over, sprinkle some semolina on the flat side and make two elongated pizzas, Florence style. Bake for about 10-12 minutes.
Favorite Pizza Combinations
Goat Cheese, Mozzarella, Prosciutto, Garlic, Chives, and Parsley
Fresh Spinach, Sun Dried Tomatoes, Mozzarella, and Crushed Red Pepper
Olive Oil, Mixed Italian Spices, Kalamata Olives, Artichoke Hearts and Feta
Cherry Tomatoes, Basil, Olive Oil, Love Spice, Red Onion, Mozzarella and Arugula
Corn, Bacon, Arugula, Tomato Puree, Pecorino
Here is the dough I use from Alice Waters - if I don’t have rye flour, I substitute whole wheat or even All Purpose flour to make the sponge. I use my oven for a proofing box with just the pilot light on.
XO Tricia
Home Made Pizza Dough
Make a Sponge by Mixing together:
¼ cup lukewarm water (not too hot, ideal temp 100-105 degrees)
2 teaspoons active dry yeast
¼ cup Rye Flour (or alternatives, see my note above)
Let it Rise for 20 - 30 minutes, then add
½ cup lukewarm water
1 tablespoon milk
2 tablespoons olive oil
½ teaspoon salt
1 ¾ cups unbleached AP flour
Mix the dough with a wooden spoon, then knead on a floured wooden cutting board. It will be soft and a little sticky. Use quick light motions with your hands so the dough won’t stick. Add more flour to the board as you knead but no more than necessary. A soft, moist dough makes a light and very crispy crust. Knead for 10 -15 minutes to develop strength and elasticity in the dough. Put it in a bowl rubbed with olive oil. Cover with a towel and put in an oven heated with only the pilot light (make sure the oven is not warmer than from the pilot light).
Let the dough rise to double its size for about 2 hours, then punch it down and let it rise again for another hour - if you want to wait and make pizza at dinnertime, put the dough in the fridge after you punch it down to slow rise the rest of the day. Then at dinnertime, roll out into two long oblong pizzas on the tray Florence style!