If you have not made a homemade pizza and you or someone in your family loves pizza, what are you waiting for? It is so easy and the instructions below are truly the easiest I’ve ever tried. This method is really “no fail”. Honest!
I’ve made pizza on the grill, on the kamado type grills (we use this one). I’ve used a pizza stone, a cast iron pizza pan, which I love, a pizza peel which is pretty necessary with most methods of making pizza. But the method I love the best of all can be done on a cookie sheet with no stone, no peel . . nothing special.
Since taking Peter Reinhart’s Perfect Pizza at Home class, this is the only way I’ve made pizza and I want you all to try it . . it’s unbelievably easy! The class is free at Craftsy. If you don’t want to watch the videos, you don’t have to but they are so useful and he has such a calming voice. You can simply sign up (remember . . it’s free), and download the recipes.
The recipe I love is the Sicilian recipe. It’s a very wet dough. The first time you make it, you will be sure you’ve not added enough flour. Trust him . . it works. I use my kitchen scale and weigh the ingredients. By having plenty of olive oil on my parchment paper beneath the crust and rubbing a little olive oil on top, it makes for a crust that is crispy on the bottom and has a good “done” top so it doesn’t get soggy with the sauce added.
Another reason I love this crust is that it takes a bit less than half the recipe and I divide the remaining dough into thirds, keep it in the fridge for up to a week and make focaccia for three nights with it.
For my pizza sauce, I simply heat a little olive oil, saute some chopped onion and garlic, add a quart jar of my home canned tomatoes, a little oregano, basil, fennel seeds . . whatever you want to add, and simmer til it’s thick. Sometimes I’ll throw in oregano or basil stems just to give it more flavor, and then fish them out when the sauce is thick. Honestly, you can use storebought pizza sauce and it won’t ruin your pizza. It won’t be as good as homemade but chances are, no one will even notice!
The toppings can be whatever you want them to be. I always use turkey pepperoni because it’s less greasy. For this pizza, I used shaved deli ham, sweet onions from the garden, black olives, grated low fat mozzarella and fresh mozzarella.
This size pizza gives us enough for dinner, which we have every Friday or Saturday night, and then enough leftover for lunch one day.
If you’re lucky enough to have a place near you where you can buy good already made or even take and bake pizza, that’s great but for those of us who don’t have that option . . you can’t beat this pizza . . the taste or the ease in creating.
A friend has a new wood fired pizza oven and I keep begging for one of those but for now, my kitchen oven will have to suffice.