Posted by: The Arcadian | December 16, 2011

Pizza Pie

A good homemade pizza pie is a wonderful thing. This is not Viktor’s Special, but it’s my special version and it’s always a crowd pleaser.

Ingredients:

1 ¾ to 2 C. bread flour (plus more for kneading)

¾ C. Warm water (110 degrees)

¼ C. Olive oil

1 Tsp Rapid rise yeast

1 Tbs Honey or sugar

1 Tsp Salt

Add yeast to the warm water, add the sugar/honey. Give it a stir and let it stand for a couple minutes. It should be foamy and opaque after a few minutes. Mix the flour and salt together and set aside. (All-purpose flour can be used instead of bread flour.)

Create a well in the bottom of the bowl with the flour. Add the water mixture and oil. Mix together until the dough comes together. Add more flour if needed. Tonight I started with 1 ¾ flour but added ½ cup more because it was a really humid day here and my dough was too sticky otherwise.

Turn it out and knead for a few minutes. Pizza dough should be on the wet and sticky side.

Form into a ball and grease bowl well with more olive oil. Toss the dough in the bowl to coat with oil. Put the dough in a warm place to rise until doubled, about 1 to 1 ½ hours. I like to heat my oven up to about 150 degrees, then turn it off to let it start to cool, then I put the dough in to rise.

After it has risen, punch down and add a tablespoon or so of flour to the dough and knead lightly for a few turns inside the bowl. Get your oven going again by preheating it to 475 degrees. (note that my pizza stone is already in the oven here). if you don’t have a pizza stone, no problem. You can bake your pizza on a cookie sheet or pizza pan instead.

Pull out onto a large piece of cling wrap (I stitch two pieces together with the seam in the middle). Dust the top of the dough with flour. Place a sheet of parchment paper over the dough and flip to the parchment side—cling-wrap side up. Add a little more flour if needed. Roll the dough out to a 14-inch round or larger. When you are happy with the shape and thickness of the pizza crust, leave it to rest for at least 10 minutes.

This pizza pan has been through it all. I bought this when I was in college and moved into an apartment for the first time. I didn’t have anything that resembled a cookie sheet or pizza pan. I couldn’t afford both so I got this so it could do double duty. It has been one of the cheapest and handiest of kitchen utilities. 20 years later I’m still using it almost daily to make everything from cinnamon toast to biscuits. I’m about to use it in place of a pizza peel (that’s one of those wooden paddle-looking-things with a long handle – the pizza bakers slide pies in and out of the wood burning ovens with the peel.)

Slide the pan (or cookie sheet) under the dough and beneath the parchment. This is how we’re getting the dough onto the pizza stone. Remember pizza dough is sticky and once the pie is loaded up, it’s heavy. After you get it on the pan, take the cling wrap off. Ta-dah.

Now we’re ready to put on the toppings. Use your favorite bottled sauce or you can make a quickie sauce. Spread the sauce around. Add the meat of choice (or not). Here I’m using pepperoni and sausage. No need to brown the sausage prior, it will thoroughly cook in the overall process. Add your veggies. In this pie, I’m adding green and black olives with orange bell pepper. It’s really about what you like at this point. If you want to skip the whole thing you can. Top with mozzarella cheese.


Slide the pizza onto the stone inside the oven. The parchment can go right on top of the pizza stone.  (I only have 2 hands so, that was impossible to capture in photos. Sorry, y’all)

Look, Elvis Parsley is watching the pizza cook.

OMG! I have died and gone to pizza heaven. And, Yes! It is worth it to make your very own homemade pizza pie.

Pizza heaven!

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Responses

  1. that looks absolutely delicious!!


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