Friday, September 23, 2011

Pizza Your Way

Nic shows us how, Christmas 2009
1 pkg dry yeast 
2 tsp sugar
1 1/2 c water
3 c flour
1 tsp salt
2 tbsp olive oil
3 tbsp Parmesan cheese

dissolve yeast with 1 tsp sugar and 1/2 c water  until it starts bubbling about 3-4 minutes.  While you wait ix all dry ingredients in a bowl and make a well in the center.  Add liquids and knead 5-7 minutes until smooth and elastic.  Let rise about 40 minutes in warm place until doubled. 

2 tbsp olive oil
3 crushed cloves of garlic
1 diced medium onion
28 oz can of crushed tomatoes, preferably imported or substitute heirloom fresh
1 tbsp sugar
1 tsp marjoram or oregano 
3/4 tsp salt
6 fresh basil leaves, finely chopped or 1 tsp dry

Saute onion then garlic in olive oil.  Add remaining ingredients and cook 10 minutes to all day.

We all have our favorites so be creative here.  In the Berlin Tennis household Pete and Davyd are your basic  sauce, pepperoni mushroom guys, sometimes with onions and peppers and mozzarella .   Nic likes marinated tomatoes and roasted veggies with Italien sausage and mozzarella.  Ali and Nancy like pesto with sun-dried tomatoes  with light cheese (vegan or good mozzarella or goat cheese.)  Some friends of ours like cheeseburger pizza with sauce, onions, hamburger pickles and cheddar cheese.  Our local vineyard makes a "Grapes of Wrath" pizza with tomato sauce, Italien sausage, jalapenos, red grapes and mozzarella.

The secret!
Nic gets credit for this tip.  No cookie sheets or pizza stones, just parchment!  Sprinkle a little cornmeal on the parchment and make individual sized pizzas.  Bake in a hot oven (bottom shelf best) or grill at around 500F.  Timing depends on your oven so watch it, most likely it will be about 5-10 minutes if hot enough.

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