PIZZA! (From SCRATCH, y’all!)

This recipe comes directly from my bestie, author Laura Benedict (you should read her – like, NOW!) who actually showed me how to make this delightful concoction in person, the very first baking done on the new counters. It looks complicated, but I promise, once you’ve done it a couple of times, it becomes second nature. I’ve taken to making this on Sunday evenings, a lovely new family tradition.

Ingredients

Pizza Dough:

  • 1 package highly active yeast

  • 1 generous cup King Arthur Bread Flour (keep aside a little flour for kneading)

  • ½ tsp salt

  • 1 tsp EVOO

  • 1/3 cup of water plus 2 Tbs

Pizza Sauce: (This recipe is my DH’s, who won’t tell me everything, so you’ll have to experiment to make it suit your taste)

  • 1 can Dei Fratelli Pizza Sauce (or fresh or canned roma tomatoes – pulse in a food processor and add the rest to taste)

  • ¼ cup minced onion

  • ½ tsp garlic powder

  • ½ tsp Italian seasonings

  • ½ tsp red pepper flake

  • Salt and pepper as needed

  • ¼ cup cornmeal

Directions

  1. Prep yeast according to package directions: Add it to 1/3 cup warm water, use a whisk to agitate the yeast, get it nice and frothy

  2. Put flour in the bowl, stir in the salt, then add the oil.

  3. Add 1/3 cup of water, plus 2 Tablespoons to the yeast, then add to dry ingredients.

  4. Mix with a bread hook until dough forms a shaggy, messy, wet and loose ball.

  5. Flour your board, dump dough onto board and knead the dough.

  6. When it’s not quite so messy, place in a bowl, cover with damp cloth, and let rise in a warm place for 10 minutes (it won’t look risen) I use the microwave light under my stove, that seems to work best.

  7. Punch down the dough, then let rise again until it doubles in size. (approx. 40 minutes)

  8. Use this time to make your sauce and prep your toppings.

  9. Liberally sprinkle pizza peel with cornmeal.

  10. Flour your board again, shape dough into a ball, knead, then press into a circle about the size of your hand.

  11. Let it rise for 5 minutes on the board. (this is the trick, trust me!)

  12. Shape your dough, flopping it from hand to hand, spinning it over your head, however you want to make it the perfect pizza size.

  13. Put it on the peel, pinch up the edges a bit to create a small fold.

  14. Top with loads of fresh cheese, veggies, spinach, pepperoni – whatever turns your crank.

  15. Moment of Truth ‐ Slide from peel to baking stone or pizza pan.

  16. Cook for 12 minutes at 450 degrees, or until done.

  17. Devour!

Entrees, VegetarianJ.T. EllisonComment