There's no place like home...
...to get a good pizza, that is. I joined this forum a few days ago and mentioned that I make pizzas, and a few fellow bakers asked for photos and my recipes. When I first started making pizzas several years ago, I used a dough recipe from the Silver Palate New Basics. But, the baked dough was very doughy and bready, not at all what I wanted in a pizza. I prefer it to be somewhat on the thin side, crisp on the outside, chewy on the inside, and blistered all over with tiny bubbles on the surface of the crust. That's how the dough at our local delivery place is, and I love it (but their toppings are never right and I hate their sauce, hence the necessity to make my own). Anyway, a few weeks ago I was googling pizza dough recipes and found PR's Neo-Neapolitan right here at The Fresh Loaf. What a difference that all-day, cold fermentation makes! The crust on my pizzas that night was exactly how I liked it, with full flavor to boot. So now I have a real "new basic" dough recipe. For sauce, I always take a 28 oz can of tomato puree, stir in a little minced garlic (the microplane is great for that), fresh basil, oregano and parsley (or dried if I don't have fresh on hand), a bay leaf, and some freshly-ground black pepper. Bring just to a boil, then lower to low and simmer, covered, for up to 20 minutes or so. This makes plenty of sauce, enough for at least 4-6 13" pizzas. And don't forget to remove the bay leaf. Here's one of the pizzas I made last night:
And here's a close-up of the crust:
I prefer plain cheese pizza, with mozz and parm regg. But my husband likes them loaded. Last night he had a few slices from the one pictured, with cheese, pepperoni, and ham. It was good!