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Pizza Tonight!

 

This is a thin and crispy pizza crust with lots of air pockets that create a flaky texture when baked.  This dough is high in hydration and is cold fermented overnight, allowing for a more flavorful crust. 

 

To finish off the pizzas, simply top them with your favorite toppings and bake in a 500° preheated oven.  You can bake them on a stone, but make sure to preheat the stone for at least 45 minutes. 

 

Alternatively, try them grilled.  I have been making grilled pizza for years and everyone loves them.  Preheat your grill to medium-high.  Put the par-baked crust topside (the bubbly side) down onto the grill and cook on that side until crisp and you get good grill marks, 2-3 minutes.  Remove the crust from the grill and reduce grill temp to medium.  Add your toppings on the grilled side and brush edges with olive oil.  Return the pizza to the grill with the un-grilled side down.  Close the lid and cook until desired doneness, about 4-5 minutes. 

 

Be sure not to overload your pizza or it will come out soggy!          

 

STORAGE TIPS:  If you are not going to use the crusts the same day, store them in the freezer by double wrapping tightly with plastic wrap and then putting them in a large freezer bag or foil.  They should keep for a couple weeks without getting freezer burn. They thaw pretty quickly.    

 

 

A great pizza sauce can be really simple to make.  Try some of these on your pizza tonight!

 


 

 

 

Pizza Sauce Recipes

28 oz can of whole San Marzano tomatoes, hand crushed

1 tsp kosher salt

6 leaves fresh basil, chopped

Simple Italian Style Red Sauce:

Pizza Chain Style Sauce:

8 oz. tomato paste

1 cup water

2 tsp dried oregano

1 tsp dried basil

1 tsp marjarom             

 

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1 tsp sugar

1 tsp red wine vinegar

 

Place all ingredients in a small saucepan and simmer over low heat for about 10 minutes or until thickened.  Let cool before using.

White Sauce (Bechamel):

1 cup whole milk, warm

2 tbsp butter

2 tbsp flour

Pinch of nutmeg (fresh grated perferably)

Salt & Pepper to taste

2 tbsp fresh grated parmesan (optional)

 

  • In a small saucepan, melt butter over medium heat.  

  • Add flour and stir (whisk) constantly for 2 minutes to cook the flour. 

  • Slowly add the warm milk while whisking, stir out any lumps that form.

  • Reduce the heat to low and simmer, stirring frequently, for about 10 minutes or until thickened.

  • Add salt, pepper, & nutmeg.  

  • Let cool before using.

 

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