Sinclairwife
10-18-2004, 10:49 AM
I can make delicious pizza in less time than it takes to place an order and have one delivered. It's a lot cheaper, too! Here's my recipe.
QUICK PIZZA SAUCE
1 can (14.5 ounces) crushed tomatoes
1 large garlic clove, minced or pressed through garlic press
1 tablespoon olive oil
Salt and ground black pepper
Place the tomatoes in work bowl of food processor fitted with steel blade and pulse until smooth (about five 1-second pulses). Heat garlic and oil in medium saucepan over medium heat until garlic is sizzling, about 40 seconds (don't let it burn or it will taste bitter). Stir in tomatoes; bring to simmer and cook, uncovered, until sauce thickens enough to coat wooden spoon, about 15 minutes. Season to taste with salt and pepper. Yield: About 1-1/2 cups sauce, which should be more than enough for two 12-inch pizzas.
While the sauce is simmering, make the dough:
FAST PIZZA DOUGH
Mix together:
2-1/4 cups all-purpose flour
1 teaspoon salt
1 package rapid-rise yeast (2-1/4 teaspoons)
Add:
1 cup warm water (125 to 130 F)
2 tablespoons olive oil
Preheat oven to 425 F. Mix ingredients in a bowl to make a soft dough and then knead on a flour-covered board for 4 to 6 minutes, adding more flour as necessary. Cover and let rest 10 minutes. Divide dough in half to make two 12-inch rounds or use all of it for one deep-dish pizza in a 9-by-13-inch baking pan. Using your fingers or a rolling pin, stretch or roll the dough to your desired size.
Top with Quick Pizza Sauce (see above recipe) or spaghetti sauce, grated mozzarella cheese and toppings. Try fresh veggies you have left over or slices of pepperoni or ham. Get creative, clean out the refrigerator. Bake for 25 minutes for thick crust or as little as 5 minutes for a very thin crust, until crispy and golden. Serves 4.
Tip If you want your pie to have pizza parlor flavor, purchase some unglazed terra cotta tiles from a home improvement store. Buy a single 12- or 16-inch tile, or a series of 6-inch tiles to make the size you want. Place the terra cotta on the lowest rack in the oven. To make sure that the dough doesn't stick to the stone, use parchment paper. I roll the dough onto the parchment paper and then trim the paper with scissors so it is just a little bit larger than the pizza. I slide the paper and pizza right onto the stone. This makes the crust very crisp. You will have the best results if you allow the tile(s) to preheat at the hottest setting for about 30 minutes while you're getting the ingredients ready, and then reduce the oven to 425 F for baking the pizza.
QUICK PIZZA SAUCE
1 can (14.5 ounces) crushed tomatoes
1 large garlic clove, minced or pressed through garlic press
1 tablespoon olive oil
Salt and ground black pepper
Place the tomatoes in work bowl of food processor fitted with steel blade and pulse until smooth (about five 1-second pulses). Heat garlic and oil in medium saucepan over medium heat until garlic is sizzling, about 40 seconds (don't let it burn or it will taste bitter). Stir in tomatoes; bring to simmer and cook, uncovered, until sauce thickens enough to coat wooden spoon, about 15 minutes. Season to taste with salt and pepper. Yield: About 1-1/2 cups sauce, which should be more than enough for two 12-inch pizzas.
While the sauce is simmering, make the dough:
FAST PIZZA DOUGH
Mix together:
2-1/4 cups all-purpose flour
1 teaspoon salt
1 package rapid-rise yeast (2-1/4 teaspoons)
Add:
1 cup warm water (125 to 130 F)
2 tablespoons olive oil
Preheat oven to 425 F. Mix ingredients in a bowl to make a soft dough and then knead on a flour-covered board for 4 to 6 minutes, adding more flour as necessary. Cover and let rest 10 minutes. Divide dough in half to make two 12-inch rounds or use all of it for one deep-dish pizza in a 9-by-13-inch baking pan. Using your fingers or a rolling pin, stretch or roll the dough to your desired size.
Top with Quick Pizza Sauce (see above recipe) or spaghetti sauce, grated mozzarella cheese and toppings. Try fresh veggies you have left over or slices of pepperoni or ham. Get creative, clean out the refrigerator. Bake for 25 minutes for thick crust or as little as 5 minutes for a very thin crust, until crispy and golden. Serves 4.
Tip If you want your pie to have pizza parlor flavor, purchase some unglazed terra cotta tiles from a home improvement store. Buy a single 12- or 16-inch tile, or a series of 6-inch tiles to make the size you want. Place the terra cotta on the lowest rack in the oven. To make sure that the dough doesn't stick to the stone, use parchment paper. I roll the dough onto the parchment paper and then trim the paper with scissors so it is just a little bit larger than the pizza. I slide the paper and pizza right onto the stone. This makes the crust very crisp. You will have the best results if you allow the tile(s) to preheat at the hottest setting for about 30 minutes while you're getting the ingredients ready, and then reduce the oven to 425 F for baking the pizza.