Wednesday, January 4, 2012

pizza tomato sauce, pizza dough, pizza margarite, and prosciutto and white truffle oil pizza




Pizza night for my family doesn’t always mean ordering pizza or heating a frozen pizza…it means we get to create our own pizzas and cook them in our wood-fire oven.


Entertaining has been especially fun with a wood-fire oven. Everyone gets to help in rolling out the dough and placing their own toppings on individual size pizzas. I place a variety of toppings, such as mushrooms, peppers, anchovies, pepperonis, Italian sausage, and cheeses out in small bowls. Our guest become very creative in making their own personal pizzas and it usually results in a pizza cook off contest.


I have experimented with several fresh pizza dough recipes and have even tried pre-made pizza dough, however this recipe had been the favorite and is the only pizza dough I make now.


This fresh pizza dough recipe creates a thin crispy crust that bubbles to perfection when cooked. It also cooks a lot quicker than a thicker crust pizza and allows the flavors of the toppings to be the hit!


My recipe calls for “00” flour, which is finely ground flour and can be purchased from an Italian mart or deli and even available o-line. Don’t be afraid to purchase extra since the flour can be frozen.


Although I cook my pizzas in a wood-fire oven, you will get almost the same results with a conventional oven using a pizza stone.


pizza tomato sauce

Ingredients:
2-tablespoon extra virgin olive oil
2 28 oz cans San Marzano whole tomatoes with juice
2 cups water
1 cup fresh basil leaves, chopped
1-teaspoon salt
1-tablespoon sugar

Directions:
  • Using a blender or Cuisinart, puree tomatoes with juice. 
  • In a dutch oven or large saucepan, heat olive oil. 
  • Add pureed tomatoes, water, basil, salt and sugar to pan. 
  • Bring to a boil. 
  • Reduce heat and simmer uncovered for 30 minutes. 

Pizza dough

Adapted from Tuscano's

Ingredients:
2 cups warm water (not hot)
1 ¼ teaspoon dry yeast
1-teaspoon salt
1 ¼ teaspoon sugar
2-tablespoon extra virgin olive oil
6 cups Italian “00” flour (can be purchased at an Italian deli or on-line)

Directions:
  • In a mixing bowl, add the water, yeast, salt, sugar, and olive oil. 
  • Whisk until the yeast is dissolved and let sit for approximately 2 minutes, until yeast has dissolved and mixture turns cloudy. This means the yeast has activated. 
  • Pour mixture into a mixer fitted with a dough hook. 
  • Start mixer on low speed and slowly start adding the flour. 
  • When all of the flour has been added, speed up the mixer and mix for approximately 1 minute, until a ball is formed. Normally, the ball will surround the hook. 
  • Remove the dough and place on a floured countertop and allow to rest for about 5 minutes. 
  • Divide the dough into 8 balls for large pizzas or 16 balls for individual size pizzas. 
  • Cover with a damp cloth and let rise for 15 minutes. 
  • The dough is now ready to use. 
Pizza crust


Directions:
  • Dust a smooth working surface with flour. 
  • Place one pizza dough ball in the center of working station. 
  • Flatten the dough and shape into a disc with fingers. 
  • Next, roll the dough with a rolling pin, working from the center out all around the circle. 
  • Continue rolling until dough is thin. 
  • Place dough on a floured metal or wood pull. This is a tool used for wood-fire ovens. 
  • Assemble your pizza with toppings. 
Bake Pizza


Directions:
  • Place the pizza in a wood-fire oven, away from the fire, and let bake several minutes, until edges have browned and cheese is bubbling. 
  • If using a conventional oven, place a pizza stone in center of the oven and pre-heat oven at 500 degrees F for 30 minutes. 
  • Place the pizza directly on the stone. 
  • Bake for approximately 6 minutes until brown on edges and cheese is bubbly. 
  • Place fresh toppings, such as basil, prosciutto, truffle oil, and tomatoes onto hot pizza. 

Pizza margarite

Ingredients:
1 individual size ball of pizza dough
¼ cup pizza tomato sauce
1-cup low moisture shredded mozzarella cheese
1/8 teaspoon dried oregano
1-teaspoon fresh basil leaves, torn

Directions:
  • Roll out pizza dough as instructed in pizza dough recipe. 
  • Top pizza with pizza tomato sauce, mozzarella cheese and oregano 
  • Bake in wood-fire oven or conventional oven for approximately 6 minutes, or until edges are brown and cheese begins to bubble. 
  • Remove pizza from oven and top with fresh basil leaves. 
Prosciutto white truffle oil pizza

Ingredients:
1 individual size ball of pizza dough
¼ cup pizza tomato sauce
1-cup low moisture shredded mozzarella cheese
1/8 teaspoon dried oregano
1-teaspoon fresh basil leaves, torn
2 slices prosciutto, torn
1/2 teaspoon white truffle oil, suggest William Sonoma Olive Oil with White Truffle Essence

Directions:
  • Roll out pizza dough as instructed in pizza dough recipe. 
  • Top pizza with pizza sauce, mozzarella cheese, and oregano. 
  • Bake in wood-fire oven or conventional oven for approximately 6 minutes, or until edges are brown and cheese begins to bubble. 
  • Remove pizza from oven and place prosciutto, basil, and truffle oil on top of pizza.
Your family and friends are going to love creating their own pizzas and so will you!

2 comments:

  1. Hey, great pizza. It would be great if you linked it in to Food on Friday Series which is all about pizza this week.

    ReplyDelete
    Replies
    1. Great that you linked in to Food on Friday. Have a great week.

      Delete

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