Pizza at Home

Tags

basil, Homemade Pizza, pizza, Pizza Crust, Pizza Sauce, tomato sauce

Chicken Pizza on Seeded Garlic Crust

I hope I am well past the soggy pizza crust stage, because when this comes out right, it is very freeing to know a fresh pizza can be made at home.    I, often, use a cookie sheet to make a big, rectangular pizza to cut into squares. They are easy to wrap individually in foil and freeze.  I pull one out the night before for a lunchbox, and it is defrosted by lunchtime the next day.  Alternatively, they are re-heated in the toaster oven for a “fast-food” lunch or dinner at home.

A few key things to share with you are the pre-baked pan, pre-baked crust, and making sure the yeast becomes active.  First, pre-baking the pan and then the crust, seem to be essential for a nice, crisp crust under juicy sauce and vegetable toppings.  Baking on a pizza stone, and in a wood-fired oven would probably elevate the pizza even more, but I am not quite there, yet.   Do I consider these for my Christmas list?   Secondly, I started using my husband’s home-brew thermometer to make sure the warm water is in the ideal range for making the yeast active (proofing the yeast). The side of the yeast package lists the temperature range, and following it carefully has made a big difference in getting the yeast to consistently rise properly.  Like any homemade food, once you make it a few times, its process becomes less of a mystery, and the rewards are great for you and for those you feed.  Cheers!

Pizza Crust

1 3/4 cup warm water

1 tablespoon sugar

1 packet dried yeast

6 cups white flour (2 cups may be replaced with whole grain flours & seeds.)

1/4 cup olive oil

1 tablespoon salt

Optional: 2 cloves minced garlic

Proof the yeast by warming the water and adding the yeast + sugar.  Let it sit until the yeast starts to bubble, about five minutes.  Add one cup of flour, oil, salt, and optional minced garlic.  Mix with a spoon as you add an whole grain or seeds, then more and more flour until you can no longer stir it.

Ditch any rings you are wearing and use your hands to knead the dough until you have added all of the flour and you have a nice, smooth ball of dough.

Place this in a greased bowl, cover with a clean cotton kitchen towel, and let it sit somewhere where there are no drafts.  Let it rise until the ball is double in size.  The timing will depend on the warmth of the ambient air, but usually takes an hour or so.

Once you have risen dough, flour a flat surface and roll out the dough until it is the size of your pizza pan.

Preheat the pizza pan in a 450 degree oven for about ten minutes.  Pull the dough up and stretch it to carefully place the dough on the hot pan.  Randomly, poke a few holes in the crust, and put back in the oven to pre-bake until it barely starts to brown.

Remove from the oven, spread pizza sauce (recipe below) and load with toppings of your choice.  Return your pizza to the oven until the toppings are warmed and the cheese melted.

Recipe from King Arthur Flour Cookbook

Tomato Basil Pizza

Pizza Sauce

Use 28 oz of canned tomatoes with liquid, 5 garlic cloves, and a few splashes of olive oil.  Bring to a boil and simmer for one hour.  Transfer to a blender and puree.

Recipe inspired by Gweneth Paltrow My Father’s Daughter

Two types of basil growing by the front door.

Pizza Zucchine + Diana’s Animal Refuge Work in Hildago, Mexico

Tags

animal refuge, El Potrero Chico, fiona animal refuge, Hildago, Italian pizza, Mexico, pizza, pizza dough, Potrero Chico, zucchini, zucchini pizza

 

Diana | Gathered Scattered Kitchen | PIzza Zucchine

Diana’s Animal Refuge Work in Hildago, Mexico

Diana is one of three retired rock climbing women who established and now maintain an animal refuge in Hildago, Mexico, Fiona Animal Refuge.  These women have lived in or visited this area, one hour north of Monterrey in Mexico, to rock climb for about 7 years.  During their visits, they discovered that the people who lived there had no money or access to vet supplies and services, so the dogs of Hildago were uncared-for.

In 2011, they found a dog chained to a tree who almost starved to death. They rescued her, and surrounded her with love and care before her little heart gave out. Losing Fiona, her new name, was devastating for them all.  These women are determined to change things. They know they cannot save all the dogs, but will certainly try by working for their Fiona Animal Refuge.

Diana | Gathered Scattered Kitchen | Fiona Animal Refuge | HIldago, Mexico

Diana’s passions include dog rescue, rock climbing, and cooking from her garden.  Here is her latest recipe for using plentiful zucchini from her garden.

Diana | Gathered Scattered Kitchen | Giant Garden Zucchini next to a Chef’s Knife

Pizza Zucchine Recipe from Diana, Gathered Scattered Kitchen

Zucchini noodles, zucchini lasagna, zucchini brownies, zucchini bread, zucchini stir fry….I have so much zucchini from 1 single plant in my garden. I struggle to find new and interesting ways to prepare it. I found this recipe in  and have adapted it slightly by adding garlic.

3 large zucchini

2 cups of grated Gruyere cheese

2-3 cloves of garlic, minced

Salt and Pepper to taste

Pizza dough (See recipe below.)

1. Preheat oven to 495F, with rack in the center. Grease a rimmed cookie sheet with olive oil or other baking spray.

2. Grate zucchini using a box grater or food processor attachment. Place zucchini in a colander over a large bowl and sprinkle with salt. Let stand 15 minutes to get the moisture out. There should be a rather large pool of liquid at the bottom of the bowl. After resting, squeeze out excess liquid until it no more liquid is released.

3. In a large bowl, place zucchini and cheese together and mix thoroughly, making sure to break up any clumps of zucchini.

4. Stretch the dough evenly on the cookie sheet making sure to cover up any holes that might appear.

5. Spread the zucchini and cheese mixture over the dough, making sure to go all the way to the edge (it will brown quickly and possibly burn if you do not follow this direction.) Sprinkle the garlic over the pizza and salt and pepper to taste.

6. Bake 20-25 minutes, until topping is starting to brown. I strongly advise you to check the pizza frequently as I have made gyproc a few times by overcooking.

7. Serve with a yummy green salad.

Pizza Dough Recipe

This pizza dough recipe is not airy and doughy like conventional pizza dough but more dense like a flat bread. I actually weigh my ingredients rather than measure as, apparently, that is the style in Italy.

3 ¾ cups (500 grams) bread flour or tipo 00
2 ½ teaspoons (10 grams) active dry yeast
¾ teaspoon (5 grams) table salt
¾ teaspoon plus a pinch (about 3 grams) sugar
1⅓ cups (300 grams) room temperature (about 72 F) water
olive oil for the pans

Mix all the dry ingredients to combine then add the water. Use a wooden spoon to mix until blended. This dough is a bit stiff so I actually use my hands to mix it thoroughly. Let it sit at room temperature for about 2 hours until it has doubled in size. When you are ready to make the pizza, divide the dough in half. Cover one of your balls with a damp cloth for about 30 minutes to rest. You can put the other in an oiled baggie and keep in the fridge or freezer. Next, oil a cookie sheet with olive oil. When you are ready, dust the surface of the dough with flour and stretch the dough to the length of the pan. Pat the dough down until it reaches the edges of the pan (I use flour on the surface to help me do this part) making sure to cover up any holes or uneven areas. You are ready to cover the pizza with toppings of your choice.

Adapted from “My Bread” by Jim Lahey

El Potrero Chico Rock Climbing Area | Hildago, Mexico

 

Margherita Pizza

Tags

marguerita pizza, pizza

Meta Street Bungalow | Ashley | Margherita Pizza

My stepson makes this pizza for his roommates when at his college apartment.

Margherita Pizza Recipe

Pre-cook the dough and, in the end, the cast iron pan crisps the pizza dough.  I use basil from the garden on half (my four year old doesn’t like basil), a good quality cheddar cheese, and make a tomato sauce with a tube of tomato paste, grilled onions, olive oil, yogurt, and grated parmesan cheese.  Fast, delicious, packable, & well-liked.  🍕