Pizza

I once again found myself fridge surfing for some lunch. As long as you have quick rise yeast, you probably have flour, salt, and olive oil in your pantry, you’re in business for a delicious pizza. I use the recipe from Fine Cooking #49 March 2002 p.36 because you get enough for 4 individual pizzas (or one big one).

Pizza Dough

Mix 1 package (2 ¼ tsp) of active-dry yeast in 1 ½ cup of very warm water (110 degrees) in a Pyrex measuring cup.

Mix 4 cups of all-purpose flour and 1 ½ tsp salt in a food processor with the steel blade. With the motor running, add the yeast/water in a steady stream. Stop processor. Add 2 Tbs. olive oil. Pulse a few times to mix in.

On a lightly floured surface, knead the dough. Cut into four equal balls.

To cook immediately: cover with a dish towel and let rise for 45 minutes.
To cook tomorrow: cover with plastic wrap on a cookie sheet in the refrigerator.
To save: put individual balls into ziplock bags and place in the freezer. Defrost and rise before cooking.

Here’s something you probably don’t know about me: I can throw pizza dough. I worked in a pizzeria when I was younger. When we were bored, we’d practice with dish towels. It’s quite easy; use your fists, not your fingers. Just be brave enough to give it a good go.

So, now, what to put on it? This is where the fridge surfing comes in. I had a jar of tomato sauce already. I also sprinkle on a lot of Italian Herb, because I like a spicy pizza. The most important thing was the roll of Rotola by Volpi, a log of mozzarella, proscuitto, and basil, cut into thin slices. I needed more cheese, so I just sliced string cheese. I had leftover chicken for protein, diced sundried tomatoes. I wish I had fresh basil or olives, but none of those in my kitchen today. I’m sure you know what you like on a pizza already.

Pop it in a hot oven (425 degrees) and wait until the cheese is brown and bubbly. That’s it.