Friday Night Pizza
From tristar 15 years ago
- 15 minutes to make
- Serves 3
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 OK.
Ingredients
- 7 Oz water @ 120 degrees shopping list
- 1 package dry yeast shopping list
- 1 Tsp sugar shopping list
- 1 Tsp salt shopping list
- 12 Oz by weight (~2 1/2 Cup) bread flour plus additional for kneading and rolling shopping list
- 8 Oz can tomato sauce shopping list
- 1/8 Tsp Whole fennel seed shopping list
- 1/4 Tsp dried oregano leaves shopping list
- 1/4 Tsp dried basil leaves shopping list
- salt and pepper to taste shopping list
- I Link (3 1/4 Oz) Hot or Sweet italian sausage sliced 1/4" thick shopping list
- 3 Slices bacon chopped into 1/2" dice shopping list
- 3/4 Oz pepperoni slices shopping list
- 1/3 Medium bell pepper, Red, Green or Yellow, thin sliced shopping list
- 1/3 Medium onion thin sliced shopping list
- 6 Jumbo black olives sliced shopping list
- 6 Jumbo green olives sliced shopping list
- 4 Oz white mushrooms sliced shopping list
- 8 Oz Shredded mozzarella cheese shopping list
- corn Meal for Dusting Pizza Peal shopping list
How to make it
- Dough is made day before and is enough for two 12-14" Pizzas
- If making by hand, follow your own bread procedure.
- Pour water and sugar into mixer equipped with dough hook
- Add the yeast and let proof, about 5 minutes
- Add half the flour and stir on low until mixed then increase speed to beat for a minute
- Allow 'sponge' to rise for about 15 minutes
- With mixer on low, add rest of flour and salt until a ball is formed
- Add more flour as needed to prevent sticking at bottom of bowl and run for 8 minutes
- Remove and hand knead a little until dough is smooth and not sticky
- Cut into two equal pieces placing each in an oiled storage bag
- Put one in the freezer for next week and the other in the refrigerator for tomorrow
- Four hours before use, remove dough from the refrigerator, remove from bag and put on a flour dusted board, dust top with flour and
- cover with plastic wrap
- Preheat oven to 500 for 1 hour if using a stone or 1/2 using a pan
- Gently sauté sausage to 'melt' out the fat, drain on paper towel
- Repeat with bacon
- 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
- Allow to rise for about 1/2 hour
- Pour the sauce over dough and sprinkle with herbs and spices to taste
- Top with remaining ingredients, topping with cheese
- If you have a stone you know how to slide the pizza into the oven
- Place pizza on stone or put pan in the middle of the oven
- After 12 minutes check and continue to cook until cheeses is lightly browned and remove
- Allow to cool for 10 minutes of so and serve
People Who Like This Dish 4
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