Friday, April 14, 2006

I can't figure out the placement of these pictures, so bear with me. As some of you know, homemade pizza is our lifeblood here in Northport. Whenever we make it, friends invariably come running over clutching a bottle of wine with that hungry saussage look in their eyes. Since a lot of our friends are still out of town for the winter, we had pizza alone with our movie, Scotland, PA...hysterical movie with a great sound track. I wanted to document my pizza making skills for you all, so here is the fruits of my labor. The crust is a cornbread crust made with 1.5 cups of wheat flour, 1 cup of cornmeal, 1 packet yeast dissolved in 1 cup of warm water, sea salt and some olive oil. I put the yeast in a bowl and add the warm water and let that bubble for about 10 minutes. I put the dry ingredients in a bowl and then add the yeast, mixing with a fork until it comes together in a ball. Then I add aobut 1/8 cup of olive oil and knead in the bowl with my hands until moist and elastic. Let it rise in the bowl covered with plastic and a towel for about 45 minutes or until doubled in bulk. Then take it out of the bowl and place it on a greased cookie sheet. Now I have tried a pizza stone and those air cushioned cookie sheets, but I find that the crispiest crust is achieved by just using a cookie sheet.
If the dough will not cooperate with you and spread to the edges, let it rest for a minute and try again. A tip I have is to wet your fingers with oil so they don't stick to the dough.

I drain a can of organic diced tomatoes and then spread that out across the dough, add cooked sausage or hamburger (please add topping of your choice here) and then cover with shreaded cheese (I use what we have available in the house, last night was munster, its usually chedder) and add oregano and perhaps some fresh garlic and you are good to go. Its way too good. Place pizza in the lower third of a 390 degree oven for about 30 minutes or until cheese is gold brown and bubbly.



Billy Rhythm said...

Ah, you're a cheese on top man. I'm a chesse below, toppings above man myself. Especially pepperoni. Pepperoni can't get that wonderful brown crunch if it's hidden under the cheese.

Victor said...

Baking time, temperature?

Cheryl Fuller, Ph.D. said...

Tried your crust recipe last night and it has been deemed a keeper!

seth said...

Marvelous Cheryl, you can also let it rise in the pan for 30 minutes more, then bake it plain drizzled with olive oil, sea salt, and fresh rosemary for a great foccacia. Serve it warm with softened butter and your family will adore you.