March 24, 2007 - 3:17pm
Dinner for drop-in friends
Dinner for drop-in friends: This pizza was quickly made for friends who dropped in for a visit. Well, not that quick because getting toppings together took some time. The pizza dough is from the book NO NEED TO KNEAD. It's her focaccia recipe and it's so good. I added 1 TBL. olive oil to crisp it up some but it didn't need it.
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That looks very good... would you mind posting a recipe for your pizza dough?
zainab
Yum! Those look fabu! Did you bake those on that sheet pan or a stone? Gathering info here for my first attempt at homemade pizza. I keep saying I'm going to but, geez, I have got to make myself do it one of these days. (I'm soooo bad.)
That looks...good enough to eat! =)
Katie in SC
If you want a thinner pizza just divide in 3 or even 4.
2 CUPS LUKEWARM WATER, 2 tsp. instant yeast, 4 cups unbleached flour, 2 -3 tsp. salt, 1 TBLS. sugar (optional)
Preheat oven to 500º. Mix yeast, 2 cups of the flour, salt and sugar. Add water, stir briskly for 2 minutes. Add remaining 2 cups of flour and stir for about 2 minutes longer just till the dough pulls away from the sides of the bowl and the flour is incorporated. The dough will be fairly wet and tacky but when it pulls away from the side of the bowl and forms a loose ball it is stirred enough. If it seems too sticky stir in another 1/4 - 1/2 cup flour.
If you're making the pizza the same day, cover dough and let rest 30 to 40 min. I oil a 13" x 18" non stick sheet pan with olive oil. When dough is ready I turn it out right onto the oiled pan, divide it in two and using oiled fingers I spread them into two rectangles. I lightly oil them and top them with whatever I want. No need to let them rise. Just put pan in oven, TURN HEAT DOWN TO 450º and bake for 15 to 20 min. or till lightly browned on bottom and toppings are cooked.
I place the pan on a baking stone on the second shelf from the bottom.
If you want you can refrigerate the dough overnight for fuller flavor. Remove the dough about 2 hours before shaping. Or freeze for later use.
This dough makes THE BEST Focaccia. For the Focaccia I put ex. virgin olive oil on the rectangles, sprinkle with chopped fresh garlic and fresh chopped rosemary and coarse sea salt. Let rise 10 or 15 min. if you want for a thicker focaccia. So good. I'll bake up a couple of other things I do with this dough and post some photos. Hope you give this a try and if I can answer any questions please ask. Enjoy. weavershouse
oh, weavershouse, you make my vegetarian heart ache...
Thanks for posting the recipe
zainab
Beautiful pizza Weaverhouse! Is that sausage on there also?
It's Italian sausage made by a great Italian food store in Cleveland. It takes us about an hour to get there but we manage the trip once every couple of months. They make one sausage they call Sicilian that has sundried tomato and sweet red peppers in it. It's the one I usually buy. I crumble the sausage and fry it first before it goes on the pizza. My husband, who is not an ounce overweight likes it loaded. I'm happy with a very light sauce and cheeses. weavershouse