Pizza Dough
This is one of my favorite dough recipes from Robert St. John.
1 (1/4 ounce) package active dry yeast
1 teaspoon honey
1 cup warm water, divided use
3 cups all-purpose flour
2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
In a small bowl, dissolve yeast and honey in ¼ cup water. In bowl of an electric mixer fitted with a dough hook, combine flour and salt on low speed. Add olive oil, dissolved yeast, and remaining water. Mix until dough comes cleanly away from mixing bowl. Turn dough onto a clean surface and knead by hand for 2 to 3 minutes, until dough is smooth and firm. Place in an oiled bowl, turn dough over to coat, and cover with a damp towel and let rise in a warm spot for 2 hours. Divide into four balls, about 6 ounces each. Work each ball by pulling down sides and tucking them under bottom. Repeat process 4 or 5 times with each ball. Roll each ball on a clean surface under palm of your hand for about 1 minute, until top of dough is smooth and firm. Cover with a damp towel and let rest 1 hour. At this point, dough can be used, wrapped, and refrigerated for up to 2 days, or frozen. Thaw in refrigerator before using.
Yield: 4 (8-inch) pizza crusts
Pizza Sauce
¼ cup good olive oil
1 tablespoon kosher salt
2 sweet onions, diced
1 tablespoon freshly ground pepper
2 cloves fresh garlic, chopped
1 (6-ounce) can tomato paste
½ cup fresh basil, julienned
2 (28-ounce) cans crushed tomatoes
1 teaspoon dried oregano
¼ cup honey
1 teaspoon dried rosemary
1 cup vegetable broth
½ teaspoon crushed red pepper
1 tablespoon balsamic vinegar
In a large sauce pot, heat oil and add onions and cook over medium heat until soft. Add garlic and seasonings and cook just until fragrant, stirring occasionally. Stir in tomato paste, crushed tomatoes, honey, vegetable broth, and balsamic vinegar. Bring to a simmer, then reduce heat to low. Cook for 30 minutes or so, stirring occasionally. Check seasonings and remove from heat. If not using immediately, sauce may be refrigerated for several days or frozen.
Yield: approximately 4 cups
Pizza Margherita
2 balls pizza dough kneaded into 1 ball
2 tablespoons freshly grated parmesan cheese
¾ cup plus 2 tablespoons olive oil, divided
1 clove garlic, minced
2 tablespoons fresh basil leaves, tor
1 cup pizza sauce
Kosher salt and freshly ground pepper to taste
½ cup fresh mozzarella cheese, torn into 1-inch pieces
Preheat oven to 450 degrees. On a floured surface, roll dough to a 12-inch diameter and roughly ¼ to ½ inch thick. Transfer to a rimless baking sheet or pizza pan to fit. Heat ¼ cup olive oil over low heat in a small saucepan and add minced garlic. Sauté for a couple of minutes or just until it is fragrant. Remove from heat and brush dough with garlic oil. Spread pizza sauce over dough to edges. Arrange mozzarella evenly over pizza and sprinkle parmesan cheese on top. Place pan in oven and bake for 15 minutes, or until sauce and cheese bubbles. Gently lift pizza up and peek at bottom. If it is golden brown and solid, it is done. Otherwise cook for a few minutes more. Remove from oven and sprinkle with basil, salt, and pepper. Drizzle with remaining 2 table-spoons olive oil and serve immediately.
Yield: 1 (12-inch) pizza
