The other night I invited some friends over for a pizza night. We had gang loads of ingredients, and baked up a ton of nice pies. Here is everyone’s custom pizza:
- Margarita (tomato sauce, basil, and mozzerella)
- The Jason Mendoza (tomato sauce, salami, mozzerella, and gorgonzola)
- Amber Waves of Great (olive rosemary crust, homemade pesto, tomato, mozzerella)
- Karissa Throws Down (tomato sauce, pesto, gorgonzola, chedder, tomato, salami, plus some)
- The Philonious Monk (olive rosemary crust, garlic oil, peppers, tomato, gorgonzola, with arugula and a balsamic reduction)
I made a few loafs while I was making the pizza dough just because the oven was gonna be warm and ready to go when the pizza was done. Here is the best pizza dough recipe I’ve come across this far. Click here to go to the link.
- 7 cups strong white bread flour
- 1 level tablespoon fine sea salt
- 2 (1/4-ounce) packets active dried yeast
- 1 tablespoon raw sugar
- 4 tablespoons extra virgin olive oil
- 2 1/2 cups lukewarm water
Mix the salt, yeast, sugar, oil, and water first in a separate bowl and let sit for five minutes. Sift the flour and salt and add the wet ingredients in a large bowl. You could also mix everything on the table. Knead the dough until it is all combined and smooth. The dough will be a bit tough to work with, but when it rises it will be buttery. Let it rise in a bowl with a damp towel over it until it doubles in size (approx and hour). Cut into 6 or 7 equal parts and knead each dough ball until you have a nice round shape. You can use immediately or refrigerate for up to 2 days (but remember to cover with a towel so they don’t dry out).
