Well we loves us some pizza. It is so easy and everyone loves it; the only issue is to try and find new ways of making it. I got this recipe from : What Would Brian Boitano Make? on the food network. I know he is a skater, but I had to see this show at least once. I cant help but think he's super cool. The theme song (and title of his show) is a play on a South Park song about him. Gotta love people who aren't too uptight:) I thought the flavors delicious, but I think need to go back and watch the video of it because the cheese seemed to all come off in one bite. The sauce, SUPER, the onions, AMAZING. Perhaps I sliced the cheese a bit too thick. It didn't matter, I loved it. I made a second pizza that had the charred cherry tomato topping I made before.
Missed Putt Pizza
1 1/4 c warm water
1/2 t sugar
1 t active dry yeast
3 3/4 c all-purpose flour,plus 1/4 cup for rolling out dough
1 t salt
1 T olive oil,plus 4 tablespoons, divided
1/4 c cornmeal
3 T olive oil
1 small onion,diced
4 small cloves garlic,chopped
1/2 t red pepper flakes
1 t dried oregano
1 (28-ounce) can crushed tomato
4 basil leaves,sliced
Salt and fresh ground black pepper
1/4 lb pancetta,diced
3 medium onions,thinly sliced
8 ounces whole mozzarella cheese,sliced into thin rounds
1 roasted red pepper,cut into strips
In the bowl of a standing mixer combine the 1 1/4 cups warm water,
sugar and yeast. Let sit for 5 minutes until the yeast begins to bloom.
The water will get foamy and bubbly when ready. Add the 3 3/4 cups of
flour, salt, and 1 tablespoon of olive oil. Mix in a standing mixer
fitted with a dough hook on medium speed until the dough is smooth,
soft and stretchy, about 5 to 7 minutes.
Remove the bowl from the mixer and cover it with a damp towel or
plastic wrap. Put in a warm spot until the dough has doubled in volume,
about 1 1/2 hours. Punch the dough down and remove it from the bowl.
Divide the dough into 2 equal portions and roll into balls. Put on a
floured cutting board, dust the dough with flour and cover with a
kitchen towel or plastic wrap. Let sit in warm spot for another 1 1/2
Heat the olive oil in a medium saucepan over medium heat. Add the onion
and saute until soft and translucent, about 3 minutes. Add the garlic,
red pepper flakes and oregano and saute for another 2 minutes. Stir in
the crushed tomatoes and basil. Season with salt and pepper, to taste,
and simmer for 10 to 15 minutes over low heat. Remove from the heat and
let cool to room temperature before spreading on the pizza dough.
In a large skillet over medium heat cook pancetta until brown and
crispy. Remove to a plate lined with a paper towel to drain.
In the same pan the pancetta was cooked in add the onions and turn heat
to medium-low. Cook the onions until golden brown and caramelized
making sure to stir ever few minutes for about 25 minutes. Remove the
onions to a plate and set aside.
*See instructions below of setting up grill or oven to cook pizza.
On a floured work surface, roll out 1 piece of dough into a 12-inch
round. Cover a pizza paddle or the backside of a sheet pan with 2
tablespoons of the cornmeal. Put the dough on the paddle. The cornmeal
will act as little ball bearings and help the dough slide off the
paddle. Brush the dough with 2 tablespoons of the olive oil. Spread
half of the sauce evenly over the dough leaving 1-inch space between
the end of the sauce and edge of the pizza dough. Top with half of the
cheese and with half of all of the toppings.
Carefully slide the pizza off of the paddle or sheet pan onto the hot
pizza stone. Cover and let cook until the crust is brown and cheese is
melted and bubbly, about 10 minutes. Repeat with remaining dough and
toppings. Remove the pizzas from the oven, slice and serve hot.
*Cooking Instructions for Grill:
Line the grill grate with bricks. Put a pizza stone on top of the
bricks. Cover, turn the grill on high and heat to 500 degrees F.
Allow the grill to heat for 30 minutes so the bricks and pizza stone
can come to temperature.
*Cooking Instruction for Oven:
Put a pizza stone in the oven and preheat the oven to 500 degrees F.
Easy of preparation: intermediate