Another round (ahem) of home made pizza, this time with an ace, guest pie-maker at my place.
The dough was courtesy of the now famous “no knead” bread recipe:
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Apply your pizza shaping skills to lay out the dough.
We used two kinds of pizza stones, a store-made pizza stone and some unglazed tiles from your favorite home supply store. (Yes, we went to your favorite home supply store, where were you?) Even better – I used my new, wooden pizza peel to drop the pies right onto the hot, waiting stones. (Lessons learned: it’s quite possible that the metal peel would be better, certainly less likely to warp after cleaning. I’m going to get one and try it out. Also, be sure and have some cornmeal handy to put on the peel before placing the dough on it to enable easy sliding into the oven.)
As you can see, they turned out great. We went for mozzarella and fresh tomatoes and basil on the first one. The second pie was thinly sliced parmesan, more fresh roma tomatoes, red onions and some spices (pepper flakes next time too).