- \n
- 2 t yeast (jars work better for me than packets)<\/li>\n
- 4 t sugar<\/li>\n
- 1 T salt<\/li>\n
- 4 C flour (the best is designated as “00” which is used in Italy. Find it at good food stores.\u00a0King Arthur<\/a>\u00a0sells a version, too) but almost any white flour will do.<\/li>\n
- 1 C + more, water water, warmer than your finger<\/li>\n
- 1\/2 C EVOO<\/li>\n<\/ul>\n
Put yeast, and 2 t sugar in 1 C warm water, mix. Allow to sit at least ten minutes for the yeast to be activated. You’ll know it’s working when it has a foam cap on top of the liquid. \u00a0If it doesn’t foam up, start over.<\/p>\n
Mix flour, remaining sugar, salt and EVOO together. If using a counter top mixer, about two minutes, lately though, I have been doing it by hand, gives me some added satisfaction. \u00a0Add water and continue to blend. \u00a0Eyeball whether you need more water and add appropriate amount until all ingredients are blended. With a KitchenAid, mix on low for 8 minutes, until the dough loses its stickiness.<\/p>\n
When I do it by hand, it’s a ten minute chore, folding and kneading to reach the same results. \u00a0The last \u00a0minute of mixing, if you want a flavored crust (like herb or garlic), add that ingredient and mix. \u00a0Split the dough in half and put one in the freezer as described above.<\/p>\n
Lightly coat the other ball with oil, and place in \u00a0a covered bowl for 2 hours to raise. \u00a0At the end of the two hour period, put in a large tupperware, with lid, overnight in frig, and when ready to use the next day, let sit on the counter (still in the tupperware) for 4-6 hours before using. \u00a0(If you want a cracker thin, crispy crust, skip the 2 hour rise).<\/p>\n
Assembly and Baking<\/strong><\/p>\n
Preheat the oven to 500. Roll out the dough, or hand stretch, into an oval about the size of a cooking sheet. It’s easier to do if you lightly flour your counter or work space. Poke holes across the dough with fork tines. Now here’s a trick. \u00a0Place the rolled out dough on a piece of parchment. Brush on your favorite tomato sauce, cover with cheese and your favorite toppings. I generally use pinches of fresh hot Italian sausage (you can buy the builk style or rip the casings off of link style, pepperoni, and olives. Sprinkle a t of oregano and basil over the pie.<\/p>\n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_104209-1024x690.jpg\")
<\/a>Stretched dough<\/strong><\/figcaption><\/figure>\n \n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_104304-1024x708.jpg\")
<\/a><\/dt>\n- Ladle sauce and spread with back of spoon<\/strong><\/dd>\n<\/dl>\n<\/div>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_105149-1024x670.jpg\")
<\/a><\/dt>\n- Ready for the oven<\/strong><\/dd>\n<\/dl>\n<\/div>\n
<\/p>\n
![\"Pizza](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140418_182509-150x150.jpg\")
<\/a><\/p>\nWhile I usually make my own sauce, in a pinch, I am quite happy with a product called “Pizza Squeeze” from Contadina. Everyone has a personal preference for how pizza sauce should taste, this product suits me. (pictured left).<\/p>\n
Carefully lift the pie on the parchment (you may require assistance) and slide onto middle rack of pre-heated oven.<\/p>\n
Bake for six minutes on the parchment, and then pull the parchment out from under the pie, leaving it bare on the oven shelf. \u00a0Bake 6-10 minutes longer, until the crust browns and the cheese is bubbling. \u00a0Your time may vary, as oven temps do. \u00a0You can also do it on a Weber the same way; be sure to keep watching it and rotating every couple of minutes. You can get a nice char from charcoal reminiscent of the 800 degree wood ovens currently in fashion.<\/p>\n
Let sit on a bread rack for a couple minutes when removing from oven. Slice in squares, or serve whole and pass a pair of scissors around the table to let guests have a DIY pizza experience.<\/p>\n
This is a local\u00a0Chicago brand<\/a>\u00a0of Italian sausage, I really don’t find much variance in \u00a0brands, except I usually skip ones made in house at groceries. \u00a0I haven’t found one of those that is all that flavorful. \u00a0Score a couple of sausages lengthwise to peel back the casing. \u00a0Pinch off a piece of the pork to dot the pizza. \u00a0For me, about half the size of a golf ball is ideal.<\/p>\n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_083311-1024x748.jpg\")
<\/a><\/p>\n<\/p>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_083434-1024x849.jpg\")
<\/a><\/dt>\n- Peeling casing off sausage<\/strong><\/dd>\n<\/dl>\n<\/div>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_083457-1024x568.jpg\")
<\/a><\/dt>\n- Pinch off sausage pieces<\/strong><\/dd>\n<\/dl>\n<\/div>\n
For olives, when I’m in a the mood for ‘green’, I buy what are often labeled “salad olives.” \u00a0I’ve paid $5 a jar, and a buck a jar, never seem to be a significant difference.<\/p>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_083628-1021x1024.jpg\")
<\/a><\/dt>\n- Salad Olives<\/strong><\/dd>\n<\/dl>\n<\/div>\n
Today’s pepperoni choice is “Jefferson Brand” – the packages promises “Wisconsin quality made in Kansas” whatever that means. \u00a0It’s a\u00a0Tyson company<\/a>. The plant number on the package indicates the product is made at the Tyson plant in South Hutchinson, KS. \u00a0It was on sale. \u00a0Pepperoni is something I don’t see much difference between brands either. \u00a0But you can tell its ‘cheap’ if the slices char and or cup on the pie, indicating a higher fat to pork ratio. \u00a0I’m sure you’ve seen that on some pizzeria pies.<\/p>\n
I like a little diced fresh garlic on my pizza. \u00a0Here in Portland, my favorite pie is heavy on the garlic, a “Neapolitan style” at\u00a0Cara Amico<\/a>.<\/p>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_100818-1024x838.jpg\")
<\/a><\/dt>\n- Diced fresh garlic<\/strong><\/dd>\n<\/dl>\n<\/div>\n
.Almost any shredded or sliced mozzarella will do. \u00a0You may want to mix it up by adding romano, provolone, or exotic blends like flavored goat or fetas. Not sure of the melting quality, but I’d like to try some from\u00a0Cypress Grove<\/a>\u00a0in California, who make a whole raft of flavored goat cheeses. \u00a0The truffle one might add some interesting depth.<\/p>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_111649-1024x738.jpg\")
<\/a><\/dt>\n- Pepperoni side<\/strong><\/dd>\n<\/dl>\n<\/div>\n
<\/p>\n
\n- \n
![\"Homemade](\"http:\/\/burgersdogspizza.com\/wp-content\/uploads\/2014\/04\/20140419_111654-1024x694.jpg\")
<\/a><\/dt>\n- Sausage side<\/strong><\/dd>\n<\/dl>\n<\/div>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Homemade Pizza Recipe<\/p>\n","protected":false},"excerpt":{"rendered":"
It’s \u00a0both a labor of love and a real pain in the ass at the same time, making pizza at home from scratch. \u00a0But once and awhile I enjoy it, and I thought I’d share some recipes and tips I have sorted out after years of trial and error. The first task is making the… Continue reading Homemade Pizza Recipe<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,22,26],"tags":[1759,1780,2981],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/11438"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11438"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/11438\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11438"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Sausage side<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Pepperoni side<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Diced fresh garlic<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Salad Olives<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Pinch off sausage pieces<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Peeling casing off sausage<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Ready for the oven<\/strong><\/dd>\n<\/dl>\n<\/div>\n
- Ladle sauce and spread with back of spoon<\/strong><\/dd>\n<\/dl>\n<\/div>\n