I’m getting together all the junk for pizza tonight. I’m making the dough and sauce today for dinner in College Station on Saturday.
At the rate I’m going, I won’t have everything in the fridge until midnight or later but it’s worth it. I perfected my recipe for both awhile back and then got majorly burned out on pizza. So burned out that I couldn’t write about it. So burned out that I couldn’t read the item on my life list to cross it off.
Now I’m kind of ready to deal with it all again so I’ll just say…I make some pretty damn good pizza. I don’t know if it’s the best ever or whatever but it is exactly how I love pizza. Ryan said I shouldn’t share my recipe but I don’t think that’s keeping with the spirit of the life list. I will, however, still keep all my brownie recipes a secret. Those are going to make me my fortune someday.
So here we go:
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Sauce
1/2 carrot chopped
1/2 onion chopped
1 stalk celery chopped
about 2 Tbsp fresh parsley chopped
about 1 Tbsp fresh basil chopped
28oz can tomatoes (peeled) or roughly 2 lbs fresh (peeled and seeded)
1 tsp tomato paste
salt
pepper
1 cove garlic minced
Put the carrot, onion, celery and parsley in a covered saucepan with about 1 to 2 Tbsp of olive oil on medium-low for about 15 minutes. Uncover, increase heat to medium-high and add the garlic and tomatoes (including the juice). Add the basil, tomato paste, salt, and pepper (and extra garlic or other seasonings if you are so inclined — sometimes I add a little extra minced onion or whatever other fresh herbs I have on hand). Reduce the heat to low and cook for about 15 more minutes.
After I let it cool, I always pop it in the blender or food processor to really get a nice smooth texture. I personally don’t like chunks in my sauce but this step is optional.
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Dough
1 packet yeast (I use RapidRise but ActiveDry works as well)
1 1/2 cup warm beer
3 1/2 cup bread flour
2 Tbsp olive oil
2 tsp salt
1 tsp sugar (can also use honey or agave)
couple of dashes of garlic powder
dash of cornmeal
Sprinkle the yeast in the beer and let it dissolve for five minutes. Mix it with a fork to be sure it’s all dissolved and then add the olive oil, salt, sugar, garlic powder, and cornmeal. Add the bread flour one half cup at a time until the flour is thoroughly mixed into the dough. Knead the dough and form it into a ball. Place the ball in a bowl coated with olive oil. Turn the ball to make sure it is coated as well. Cover the bowl with plastic wrap and set it aside to rise in a warm place. Let is rise for a couple of hours or until the dough doubles in size.
At this point, you can either refrigerate the dough for a couple of days, freeze it for a couple of weeks, or use it immediately.
To use it immediately, separate it into two balls. If you have a pizza peel, spread cornmeal on the peel and shape your dough into a pizza shape on the peel. Add the sauce, cheese, and toppings and slide it on to your preheated stone (450 degrees) and bake 10-15 minutes.
If you are like most people, you have no baking stone or pizza peel and instead have a couple of baking sheets or pizza pans. I have you covered. Lightly spray cooking spray on the pan and sprinkle on cornmeal. Shape your dough on the pan and lightly coat the dough with olive oil. Put the pan in the oven and cook for 5 minutes at 450 degrees. Take the pan out and add sauce, cheese, and toppings. Put the pan back in the oven and cook for 10-15 minutes at 450 degrees.
I also like to add extra cheese before it’s done baking.
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So that’s it. Those are my pizza baking secrets. The sauce is pretty basic. I’m not wild about red sauce so I didn’t get that creative with it. I just try to use fresh ingredients and I find that it always tastes great. The dough is where I did the most work. Using beer was a revelation. Seriously.
Oh and real mozzarella makes all the difference.
Another life list item…crossed off!