However, I have changed my boring pizza ways. I now make gourmet pizza on a weekly basis. The secret....REVEALED!
Crust Ingredia
- 3 cups flour
- Between 1 cup and 1.25 cups water, depending on the weather
- A dash of olive oil
- Two pinches of basil
- A generous helping of yeast
- 1 bread machine with a "dough" setting
- 1.5 hours
a 2.25 oz can of black olives (sliced)
a tomato
(The role of the tomato has been played by an understudy in tonight's performance due to a grocery malfunction.) And some pepperoncini:
I think the rest of this recipe speaks for itself.
I'm still using boring old Sauce in a Can, though. I need a good pizza sauce recipe.
What temperature should the oven be? And about how long should the pizza be in there?
ReplyDeleteI like a crunchy pizza with a chewy center, so I tend to err on the side of too hot. 400°F gives me a fairly well-done pizza while 425°F gives me a slightly underdone-on-the-inside one. I usually set it at 415.
ReplyDeleteI leave it in until the cheese is significantly browned, but not across the whole pizza. It's a little tricky to judge this since the light inside the oven (even using the light inside the oven) is different than the kitchen.
I don't have a pizza stone, so even if I didn't like browned cheese I'd need to leave it in about that long just to get the crust done.
Here's a sauce recipe. It's not mine and I haven't made it, so I don't know how it goes.
ReplyDeleteEmbarrassment. Obviously the URL in the above comment should not have been your site. The real sauce recipe. A thousand apologies.
ReplyDeletePretty sure my wife won't let me get away with garlic. Or onion, for that matter. But the rest sounds good.
ReplyDeleteOf course, she says she loves the (store-brand!) Sauce in a Can. Whaddya gonna do?