PIZZA-WHY SAY, more.
Pizza why say more? Because I happen to be a pizza connoisseur. Not to mention a fanatic. In fact, I aim to keep searching for the best pie—on the planet!
That magic aroma seizes me.
Like that whiff before the door opens. Those mounds of mouthwatering toppings. Not to mention the cheese and dough. Yes, I dream of getting my hands on the precious pie. Undoubtedly good. In fact, I’d like to claim it the greatest food the world has ever ate. But pizza is more than that.
Because it’s cuisine. It’s stylish.
Hot or Cold. By the cut. Or reheated.
It’s no longer an off the menu item.
ITS PIZZA!
Just think, a little disk of baked dough having such an extraordinary following. While its humble flavors invites you to sit down and roll up your sleeves.
In fact, the taste has become an encore of flavors rich with herbs, cheeses, vegetables, and sauces. Even the size, shape, and depth changes from pizzeria to pizzeria.
As a result its become a meal within a meal and the king of all cultures.
Always something new for the pizza lover. Such as garden fresh veggies and herbs. Also hard to find meats.
Of course, it’s no longer just about meat. In fact, meatless pizzas are topping most lists in goodness. So move over pork, instead we want mushrooms, olives and spinach. Maybe some caramelized eggplant and artichokes. By all means anything spicy goes.
Cheese please. Bring it on by the pound—literally. A little won’t do. Instead go way beyond. Go one cheese. Two cheeses. Three cheeses. Four. Add some smoky stuff. Sweet and sour stuff. Maybe a bit of unexpectedly hotly hot or mildly mild stuff. Today, anything goes.
In fact, sauces are no longer just uncooked tomato pastes, but pesto, brine-cured vegetables, even exotic drizzling oils.
Is your mouth watering—yet?
Pizzas are either wondrously famous or freshly introduced.
Yet, no matter what ingredients you like, your bound to come across one or two on your next pizza. Perhaps it’s just sheer ingenious and indulgence on a flat piece of dough—any way you slice it—IT’S IRRESISTIBLE !
Because being an adult has no down-sides here.
Hey it’s—PIZZA!
Basic Dough:
1 pack active dry yeast
1/4 c lukewarm water
1.5 T olive oil
1/2 c cold water
1 2/3 unbleached flour
3/4 tsp salt
First prepare yeast and let stand 10 minutes. Then add olive oil and cold water. Whisk. Next add 1/2 c of flour and salt. Blend. Stir in flour 1/2 c @ a time until dough. Again dough work on lightly floured surface. 8-10 minutes to form ball.
Next place dough in greased bowl and cover with foil. Then set in warm place for 1.5 hours. Punch. Finally let rise 30 minutes more. Roll out on floured surface to desired size. Lastly grease a baking sheet and sprinkle lightly with corn meal. Then smooth out dough.
Meanwhile prepare sauce. 1/4 c olive oil, 2 minced garlic, 12 fresh or 1 28oz can Roma tomatoes, 8 basil leaves chopped, pinch salt and sugar. Next add olive oil to pan and heat. Then add garlic. 2 minutes. Next add tomatoes, basil, and salt. Finally lower heat to simmer. Stir occasionally until sauce thickens. 20-30 minutes. Cool.
Lastly prepare pizza dough with fresh sauce and toppings. Bake 400 for 8 minutes. Turn and bake additional 8 minutes or until crust begins to golden brown. Broil top for 1 minute.
