Recipe

Friday Night Pizza Recipe


Friday Night Pizza Recipe
Add Step-by-Step Photos 		Tristar / All my dishes
2 months, 1 week ago
I've been making Pizza every Friday for almost 40 years. The refrigeration of the dough improves the flavor and texture. If making dough by hand, knead for 8-10 minutes. Best results are with a Pizza stone but a Pizza pan or cookie sheet should be... More
Prep:60m Cook:15m Servings:3

Tristar




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Ingredients
  • 7 Oz water @ 120 degrees
  • 1 package Dry Yeast
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 12 Oz by weight (~2 1/2 Cup) Bread Flour plus additional for kneading and rolling
  • 8 Oz can Tomato Sauce
  • 1/8 Tsp Whole Fennel Seed
  • 1/4 Tsp Dried Oregano Leaves
  • 1/4 Tsp Dried Basil Leaves
  • Salt and Pepper to taste
  • I Link (3 1/4 Oz) Hot or Sweet Italian Sausage sliced 1/4" thick
  • 3 Slices Bacon chopped into 1/2" dice
  • 3/4 Oz Pepperoni slices
  • 1/3 Medium Bell Pepper, Red, Green or Yellow, thin sliced
  • 1/3 Medium Onion thin sliced
  • 6 Jumbo Black Olives sliced
  • 6 Jumbo Green Olives sliced
  • 4 Oz White Mushrooms sliced
  • 8 Oz Shredded Mozzarella Cheese
  • Corn Meal for Dusting Pizza Peal

Directions
  1. Dough is made day before and is enough for two 12-14" Pizzas
  2. If making by hand, follow your own bread procedure.
  3. Pour water and sugar into mixer equipped with dough hook
  4. Add the yeast and let proof, about 5 minutes
  5. Add half the flour and stir on low until mixed then increase speed to beat for a minute
  6. Allow 'sponge' to rise for about 15 minutes
  7. With mixer on low, add rest of flour and salt until a ball is formed
  8. Add more flour as needed to prevent sticking at bottom of bowl and run for 8 minutes
  9. Remove and hand knead a little until dough is smooth and not sticky
  10. Cut into two equal pieces placing each in an oiled storage bag
  11. Put one in the freezer for next week and the other in the refrigerator for tomorrow
  12. Four hours before use, remove dough from the refrigerator, remove from bag and put on a flour dusted board, dust top with flour and
  13. cover with plastic wrap
  14. Preheat oven to 500 for 1 hour if using a stone or 1/2 using a pan
  15. Gently sauté sausage to 'melt' out the fat, drain on paper towel
  16. Repeat with bacon
  17. Roll dough out into a 12-14 inch circle and place on Corn Meal dusted Peal or roll out on Pizza Pan or cookie sheet, lightly oiled
  18. Allow to rise for about 1/2 hour
  19. Pour the sauce over dough and sprinkle with herbs and spices to taste
  20. Top with remaining ingredients, topping with cheese
  21. If you have a stone you know how to slide the pizza into the oven
  22. Place pizza on stone or put pan in the middle of the oven
  23. After 12 minutes check and continue to cook until cheeses is lightly browned and remove
  24. Allow to cool for 10 minutes of so and serve

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