Pizza

Homemade pizza is one of the most satisfying and easy meals to make. My choice of crust comes from the book Artisan Bread in Five Minutes a Day’s recipe for regular white bread. Mix 6 cups of water with 3 T yeast and 3 T kosher salt and add 13 cups of flour (this is best done in a bucket shaped container). Stir until just mixed and then let rise covered (but not air-tight) for 2 hours at slightly above room temperature. Refrigerate for at least 24 hours, and then anytime after, for two weeks, break off a piece and gently roll it out (add a little flour- it will be sticky)! Remember to coat your baking dish of choice with olive oil and flour to ensure that the crust does not stick.

Yesterday’s toppings of choice were a layer of spring greens, eggplant slices seasoned with salt and rosemary, and a layer of grated mozzarella mixed with asiago cheese. The most authentic way to bake the pizza is to preheat a baking stone in a 350F oven and then slide the pizza onto the stone. I still don’t have a stone, so I just pre-heated a regular pizza pan and put the pizza on to the hot pan. The pizza was delicious, and I used the leftover toppings for lunch today by putting them (and pizza sauce) on bread and broiling until the cheese melted.

Cheese Pizza from earlier this year

Toppings include spinach, cherry tomatoes, and fresh parmesan.

Yesterday’s eggplant pizza!