I grew up in Narragansett, Rhode Island from the time I was three till I was 21. If you have never been, there are lots of Italians and most bakeries sell what is known as Bakery Pizza. It is meant to be eaten room temperature and is generally plainer then what I am currently preparing for work.
I haven’t talked much about my life as a self-taught Chef/Baker, but I feel it is important to explain my recipe writing style which also leads into the way I cook or bake. The recipes I am giving you are not exact, I am guessing. Most of what I do has to do with feel. With baking you do have to measure or weigh, but if you relax into what you do and feel the love flow into what you are making, it is sure to never fail. My directions are basic and for the seasoned cook. Feel free to ask if you have further questions. Enjoy the pizza.
SAUCE– Feel free to buy the sauce in the jar, but please do me a favor and read the ingredients first. Otherwise….32oz can/box crushed tomatoes, 2 tblsp olive oil, 1 tsp onion powder, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp basil, 1/2 tsp crushed red pepper, 1 tblsp sugar, salt and pepper to taste. Stir all ingredients together well, bring to bubble then down to a simmer. Allow to simmer for at least a half hour or so and allow to cool.
PIZZA DOUGH- 1 1/4 cup warm water and 1 tsp compressed dry yeast. Mix and allow to sit for 5 min. In large mixing bowl (kitchen aid w/dough hook 🙂 ) 3 cups of all-purpose or bread flour and 1 tsp salt. In mixing bowl with flour add 1/4 cup olive oil and yeast mixture. Allow to mix at medium speed for 7 minutes. Dough should not be sticking to side of bowl. If so add flour. Allow to sit till double in size, approx 1 hour. Once risen punch down and roll out to fit in half sheet/cookie sheet pan 13 x 18 coated with olive oil. Lay dough out in pan and poke with fork many times evenly.
Spread sauce over top of dough. Your toppings can consist of any vegetables you want. What used in the photo posted was fresh spinach, roasted red peppers, mushrooms, onions, olives and tomatoes. I also sprinkled it with oregano and a bit of sea salt.
Preheat oven to 425- bake for 15-20 minutes allow to cool and enjoy!!!
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