Making pizza from scratch? I couldn't imagine doing it, even a couple of years ago. But it was the most fun I have had in a while. Even the kids made their own pizzas and gobbled it all down, while the adults waited for theirs in the kitchen.
The playdate was overdue, so when Nicole suggested a pizza party I heartily agreed. We selected New York Times Roberta's pizza dough recipe and we each made a batch of dough. The recipe called for making the dough overnight and letting it rise in the fridge.
Neither of us had time to make it the day before, so we put the dough together in the morning and let it rise through the day outside. It was soft and perfect for all the pizzas we made - mozzarella, BBQ chicken, spinach and egg and veggie overload.
Since then, we both have made a couple of batches of the dough again on popular demand.
The mix of 00 flour and all purpose flour threw me off. But Nicole was gracious to drop it off. I wouldn't have found it.
Here is how we did it:
For Pizza dough
(courtesy of NY Times recipe)
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
For tomato sauce
1 big can crushed tomato
3-4 cloves grated
3-4 basil leaves torn
pinch of sugar
salt and pepper to taste
For caramelized onion and BBQ chicken
1 onions - sliced thinly
3-4 chicken thigh pieces marinated in BBQ sauce
handful of cilantro - chopped
1/2 lemon juice
salt to taste
1/4 tspoon chipotle sauce
For Pizza dough
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, mix about about 1 cup (200 grams) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let it rest for 15 minutes.
For pizza sauce
In a saucepan, mix and cook on low heat the tomatoes, with basil and garlic. Check for salt and pepper and then add the sugar too. You can then grind it to a sauce consistency or just use an immersion blender.
For BBQ chicken with caramelized onions
Grill the chicken pieces for 6-7 minutes on each side on broiler and then take it out and let it rest. Mix it with chilantro, lemon juice and chipotle sauce and cut it into small pieces for the pizza.
Putting together the pizza
Place each dough ball on a heavily floured surface and use your fingers to stretch it, use your hands to shape it into square.
Add a little bit of sauce, cheese (I used little bit of manchego) caramelized onions and BBQ chicken.
Bake on 425 for about 10 minutes. Check for doneness (the bottom should have brown edges)